Dark Chocolate Orange Cookies – my favorite cookies of late! Soft yet chewy. The orange-chocolate combo is irresistible!
It took me three times to take good photos of these cookies. Ugh, the winter light… One of those things I loathe about cold season. The dark and cloudy days.
Not only was I chasing the light but in the same time I was running out of cookies because my kids keep sneaking in to grab one and run for it! It was a challenge but I think I made it. 🙂 And honestly, I don’t blame them. These cookies are so good! My favorite of late, actually.
Personally, I would add more orange zest and more chocolate next time. I know the cookie dough can handle it and the flavors would be even more pronounced.
Then the only thing left to do is to bake the cookies. I made one batch with freshly made dough and the cookies were puffy, soft and chewy. Perfect! I chilled the rest of the dough and baked it the following day. Still puffed up and chewy cookies, yet the edges were slightly more crunchy. I places a few chocolate pieces on top of the cookie dough mounds for this effect:
- 1/2 c unsalted butter , softened
- 3/4 c packed light or dark brown sugar
- 1/4 c granulated (white) sugar
- 1 large egg , room temperature
- 1 tsp vanilla
- 2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
- zest from half of orange
- 4 oz dark or semi-sweet chocolate , chopped (I used Hershey's Special Dark)
- In a large mixing bowl, beat butter for 30 seconds until creamy.
- Add both sugars and beat for 3 minutes, until light and fluffy.
- Add egg and vanilla and mix until incorporated.
- In another large mixing bowl, whisk together flour, soda, salt and cornstarch.
- Add the dry ingredients to the wet ingredients and mix until almost incorporated.
- Add zest and chocolate and mix until the flour is well mixed.
- Preheat the oven to 350 degrees F.
- Scoop the dough into 1,5 Tbsp size mounds onto a parchment paper lined cookie sheet.
- If the cookies spread too much, chill the dough for 1 hour to 24 hours.
- Bake 10 to 11 minutes.
- Cool 1 minute on the sheet, then transfer onto a cooling rack.