Thick and chunky New York-style Chocolate Orange Cookies.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 large egg, cold
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one large orange, freshly zested
- 150 grams (1 cup) Terry’s Chocolate Orange pieces, roughly chopped
- 75 grams (1/2 cup) dark chocolate or semi-sweet chocolate, roughly chopped
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined and creamy. Add egg. Beat again until combined – but try not to over-mix.
- Add flour, cocoa, baking soda, salt and orange zest and beat on a low speed until soft cookie dough forms.
- Add the Terry’s chocolate orange and dark chocolate chunks and beat briefly on a low speed just until mix-in’s are incorporated into the dough.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and roll into balls using your hands. Place cookie dough balls on prepared trays, leaving room for the cookies to spread as they bake.
- Bake cookies for 12-14 minutes. Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely. They will appear very soft when fresh from the oven but will firm up as they cool.
Orange flavour: The orange flavour in these cookies is fairly mild. If you want to bump up the orange flavour, you can add the zest of an extra orange and/or add 1/2 teaspoon of orange extract when you add the egg.
Chocolate: I’ve use chopped up pieces of Terry’s Chocolate Orange in these cookies. You can use any chocolate orange chocolate you can get your hands on. I also use a bar of dark chocolate that I chop up by hand – it helps make those lovely gooey chocolate puddles, but you can use chocolate chips if you prefer.
Cookie thickness: This recipe has been designed to make a thicker cookie. Be sure to measure your flour using a baking scale so you don’t over-measure, otherwise your cookies will be dry and crumbly. If you prefer flatter cookies, add 175 grams (1 and 1/4 cups) plain flour or all purpose flour – 35 grams (1/4 cup) less than the recipe states.
Tester cookie: If you’ve had issues with cookies spreading too much in the past, I recommend doing one tester cookie first. If it spreads too much, consider chilling your dough for 30 minutes and then try again.
Make ahead: To make the cookie dough ahead of time, I recommend scooping the cookie dough into balls, covering them with plastic wrap and popping them in the fridge. When you’re ready to bake them, let the cookie dough balls come back to room temperature before baking – or they won’t flatten out in the oven.
Storage: Keep these cookies in an airtight container at room temperature.