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Orange Dark Chocolate Chunk Cookies Recipe

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Delight in these Orange Dark Chocolate Chunk Cookies, combining zesty orange zest with rich dark chocolate chunks for a perfect balance of tangy and indulgent flavors. Crispy on the edges and soft inside, 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 cup packed brown sugar
  • 1 tbsp orange zest
  • 2 tsp vanilla extract
  • 2 eggs

Add-ins

  • 6 oz Orange Dark Chocolate bar (chopped, such as Lindt, Theo, Chocolove)
  • Sea salt for garnish

Instructions

  1. Melt Butter: Place the unsalted butter in a microwave-safe bowl and heat on full strength for 30 to 45 seconds until almost completely melted but still containing a few soft pieces.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher sea salt until evenly mixed.
  3. Cream Butter and Sugars: In a stand mixer bowl or large mixing bowl with a hand mixer, beat the melted butter, granulated sugar, and brown sugar on medium speed for 1 minute. Add the orange zest and vanilla extract, then beat for an additional minute to combine flavors.
  4. Add Eggs and Dry Mix: Add eggs one at a time to the mixture, beating well between each addition. Then, reduce mixer speed to low and gradually incorporate the dry ingredients until just combined and a soft dough forms.
  5. Fold in Chocolate Chunks: Gently fold the chopped orange dark chocolate chunks (including any shavings) into the dough using a spatula. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight to chill the dough.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Scoop Dough and Garnish: Using a standard cookie scoop (approximately 1.5 tablespoons), form dough balls and place them at least 2 inches apart on the prepared baking sheets. Sprinkle a pinch of sea salt on top of each cookie dough ball if desired.
  8. Bake Cookies: Bake in the preheated oven for 11 to 13 minutes, rotating the baking sheet halfway through to ensure even baking. The cookies are done when edges turn golden brown.
  9. Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled.

Notes

  • Chilling the dough overnight enhances the flavor and texture of the cookies.
  • You can substitute the orange dark chocolate with regular dark chocolate or milk chocolate, but the orange flavor pairs uniquely well.
  • If the dough becomes too hard after chilling, let it sit at room temperature for a few minutes before scooping.
  • Use kosher sea salt or flaky sea salt for the garnish to add a nice contrast and enhance the chocolate flavor.
  • The cookie scoop size controls the final cookie size; adjust baking time accordingly if using larger or smaller scoops.

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