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Orange Dark Chocolate Chunk Cookies Recipe

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3.9 from 9 reviews

Delight in these Orange Dark Chocolate Chunk Cookies that combine a zesty citrus punch with rich, melted dark chocolate chunks. Soft, chewy, and perfectly balanced with a hint of sea salt, these cookies are an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp kosher sea salt

Wet Ingredients

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 1/4 cups packed brown sugar
  • 1 tbsp orange zest
  • 2 tsp vanilla extract
  • 2 large eggs

Add-ins

  • 6 oz orange dark chocolate bar, chopped (brands like Lindt, Theo, Chocolove recommended)
  • Sea salt, for garnish (optional)

Instructions

  1. Soften the Butter: Place unsalted butter in a microwave-safe bowl and heat on full power for 30-45 seconds until almost melted but still having a few soft pieces left, ensuring it is spreadable but not fully liquefied.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt to evenly distribute the leavening agents and seasoning.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer on medium speed, beat the softened butter with granulated sugar and brown sugar for one minute until creamy and well combined. Then add the orange zest and vanilla extract and beat for an additional minute to infuse flavor.
  4. Add Eggs: Incorporate eggs one at a time into the mixture, beating well after each addition to create a smooth, cohesive batter.
  5. Combine Wet and Dry: Lower the mixer speed to low and slowly add the dry flour mixture to the wet ingredients, mixing just until a soft dough forms, avoiding overmixing to maintain tenderness.
  6. Fold in Chocolate: Gently fold in the chopped orange dark chocolate chunks with a spatula, including any chocolate shavings on the cutting board, for pockets of rich, melty goodness.
  7. Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld and the dough to firm up for better cookie shape and texture.
  8. Preheat Oven and Prepare Sheets: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  9. Scoop Cookies: Use a standard 1.5 tablespoon cookie scoop to portion dough balls evenly, spacing them at least 2 inches apart on the prepared sheets to allow for spreading.
  10. Optional Sea Salt Garnish: Lightly sprinkle each cookie ball with sea salt before baking to enhance the chocolate and orange flavors.
  11. Bake: Place cookies in the preheated oven and bake for 11-13 minutes, rotating baking sheets halfway through for uniform color. Remove when edges are golden brown but centers are still soft.
  12. Cool: Let cookies cool on the baking pan for 3-4 minutes to set, then transfer them to a wire rack to cool completely, preventing sogginess and preserving texture.

Notes

  • Chilling the dough is essential to prevent excessive spreading and to deepen the cookie flavors.
  • For best results, use a high-quality orange dark chocolate bar for rich flavor contrast.
  • If you prefer less sweetness, you can reduce granulated sugar to 1/2 cup without significantly impacting texture.
  • These cookies keep well in an airtight container at room temperature for up to 5 days or can be frozen for up to 3 months.
  • Sea salt garnish is optional but adds a nice flavor balance to the sweet and citrusy profile.

Find it online: https://yumntasty.com/orange-dark-chocolate-chunk-cookies-recipe/