Chocolate Orange Cookies
Chocolate orange cookies are soft, chewy cookies dunked in white chocolate. They’re an easy no-chill Christmas cookie recipe that are always a big hit at cookie exchanges!
Servings: 32 cookies
Calories: 143kcal
Ingredients
Cookies
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsweetened cocoa powder
- ¾ cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- Zest of 1 medium orange
- 10 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 1 egg yolk
- 2½ teaspoons vanilla extract
- ⅔ cup semi-sweet or dark chocolate chopped, divided
- ¼ cup granulated sugar for rolling
- 2-3 teaspoons orange zest to add to rolling sugar, optional
Topping
- 6 ounces white chocolate melted
- orange zest optional, for topping
Instructions
- Preheat oven to 350 F. In a medium sized mixing bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, salt and cocoa powder. Set aside.
- In a large mixing bowl, add the brown sugar, granulated and orange zest. Use your fingertips to rub the zest into the sugars. (Instead of your fingers, use mixer to combine). This helps to bring out the orange flavor.
- Beat the butter and sugars with an electric mixer on medium speed til light and fluffy, about 2 minutes.
- Beat in the vanilla, egg, and egg yolk one at a time until incorporated.
- Add the dry ingredients and mix until just combined. Mix in most of the chopped chocolate til just combined. Leave a little extra chocolate out so that you can top the cookies with it.
- Pour 1/4 cup granulated sugar to a shallow bowl. Add 2-3 teaspoons of orange zest (optional) and rub it into the sugar with your fingertips.
- Scoop dough using a cookie scoop or a tablespoon. Roll cookie dough balls in granulated sugar until coated.
- Place cookie dough balls about 2 inches apart. Press a couple of extra pieces of chopped chocolate into the dough balls. Lightly press the dough balls down with your fingertips. Bake 7-9 minutes.
- Leave cookies on baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely
- Once cookies have cooled completely, melt the white chocolate. Chop the chocolate and place it in a heat proof bowl. Microwave in twenty second bursts, stirring well in between each burst til chocolate has melted.
- Drizzle the chocolate over the cookies or dunk/dredge half the cookies or the top of the cookies in the melted chocolate.
- Zest extra orange over the cookies while the white chocolate is still wet, if desired. Set cookies on the cookie rack to allow white chocolate to set.
Notes
Chocolate: Use regular or mini sized chocolate chips or chopped chocolate. For chopped chocolate, I recommend using a good quality baking chocolate (from the baking aisle). I recommend dark or semi-sweet chocolate chips for the cookies. Dip them inmelted semi-sweet, dark or milk chocolate.
Orange zest: You'll need 1-2 medium oranges for this recipe. Use the zest of 1 medium orange for the cookie dough. For the optional orange sugar coating, I recommend 2-3 teaspoons of orange zest from an additional orange.
Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Freeze in an airtight for up to 2 months. Defrost them in the refrigerator or at room temperature.
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 70mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg