A citrusy sweet surprise is wrapped inside a soft chocolate-riddled cookie dough in these orange chocolate chip cookies. They’re a lovely addition to Christmas cookie boxes or exchanges!
Why this recipe works
These orange chocolate chip cookies remind me of those orange chocolate balls that come in pre-cut slices you see during Christmas time every year. Orange and chocolate truly are a magical combination!
Now, this orange chocolate chip cookie recipe is quite similar to normal chocolate chip cookies, with orange zest thrown into the mix. That refreshing citrus flair speckled throughout a soft and chewy chocolate chip cookie has me in a chokehold. I prefer to use a chopped-up bar of baking chocolate for these cookies instead of chips, though either will work just fine. Chopped chocolate seems to give them a little more “oomph” in your bite!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – Unbleached flour is simply my preference, I use it in a lot of my baking. You can use regular all-purpose flour instead if you like. Unbleached flour typically gives baked goodies a little more structure, though it isn’t imperative when it comes to cookies. Either way, be sure to measure your flour using a kitchen scale for the best results. If you don’t own a scale, use the scoop and sweep method to measure. Scoop into a measuring cup with a spoon until overflowing, then level it off gently with the back end of a butter knife.
BUTTER/SHORTENING – I used both the shortening and the butter in this recipe. If you would prefer, you can substitute with all butter. Be sure the butter is “softened,” which means that there should be a little give when pressure is applied with your finger. Your finger should not be able to easily plunge into the butter, and definitely don’t melt it. You can remove butter from the fridge and cut it into thin slices with a sharp knife, allow it to rest at room temperature for 10-20 minutes until soft.
EGGS – For the best results, take your eggs out when you take the butter out. Allow them to rest at room temperature.
ZEST – Use a zester to remove just the outer layer of the orange’s skin. The pith, which is the white layer beneath the surface of the skin is bitter, so be sure you don’t zest that as well. When you use a lemon, lime, or orange, be sure to zest it first and store the zest in the freezer for recipes like these! If you only need the zest right now, be sure to squeeze the citrus juice and store that in the freezer for later use.
CHOCOLATE – I used two and a half bittersweet Ghirardelli baking bars (60% cacao) that were 4 ounces each. You can substitute with a bag of dark chocolate or semi-sweet chocolate chips, depending on your orange and chocolate flavor combo preference.
How to Make Orange Chocolate Chip Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line insulated baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl set to medium speed, cream butter, shortening, and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla extract.
- Turn mixer down to low and gradually add the dry ingredients until incorporated.
- Fold in chopped chocolate with a wooden spoon.
- Use a 1 1/2 tablespoon cookie scoop to drop cookies onto baking sheet about 2-inches apart.
- Bake 10-12 minutes or until edges are lightly browned.
- Remove from oven and let cool on pan for 5 minutes then move cookies to a wire rack to cool completely.
Frequently Asked Questions & Expert Tips
Yes, of course! This cookie dough freezes really well. To do so, roll the cookie dough into balls and place on a parchment-lined baking sheet. Flash freeze the dough balls until solid. Once solid, transfer them to a gallon-sized ziptop bag and freeze for up to 3 months. You do not have to thaw them before baking, simply add an extra 1-3 minutes to the bake time. Or, place the dough balls on a baking sheet while you preheat the oven (this is what I normally do!), which is plenty of time for them to no longer be completely frozen.
Store any baked cookies in an air-tight container or large ziptop bag. They keep well for 4-5 days. To really keep your cookies nice and chewy, you can place a small piece of bread in the container to aid in moisture.
Serving Suggestions
You can optionally garnish your orange chocolate chip cookies with a light sprinkle of sea salt, but they’re truly fantastic all on their own. For gift giving, wrap up a small stack of cookies in cellophane baggies and tie it off with a festive ribbon. These are always a welcome addition to Christmas cookie boxes or exchanges!
I found this recipe in one of my favorite cookbooks: 400 Sensational Cookies. It would make a great gift along with a batch of these orange chocolate chip cookies!
More Cookie Recipes
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Orange Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 12.6 ounces unbleached all purpose flour 2 3/4 cup, 357g
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 2g
- ¼ teaspoon salt 2g
- 4 ounces unsalted butter softened. 1/2 cup
- 3.4 ounces shortening 1/2 cup
- 6.9 ounces packed brown sugar 1 cup, 195g
- 4 ounces granulated sugar 1/2 cup, 116g
- 2 eggs
- 2 Tablespoons grated orange zest 9g
- ½ teaspoon pure vanilla extract
- 2 cups chopped bittersweet chocolate two and half 4 ounces bars. 288g
Things You’ll Need
- Stand mixer or hand mixer
- Wooden spoon or silicone
Before You Begin
- Unbleached flour is simply my preference, I use it in a lot of my baking. You can use regular all-purpose flour instead if you like. Be sure to weigh the flour for the best results, or use the scoop and sweep method. Do not scoop directly into the bag with your measuring cup, you will likely get too much flour which means your cookies will be dry, dense, and crumbly.
- We used a 1 1/2 tablespoon cookie scoop which yielded 46 cookies. If you make your cookies larger or smaller, be sure to keep an eye on them in the oven, as the bake time is dependent upon the size.
- I used two and a half bittersweet Ghirardelli baking bars that were 4 ounces each (60% cacao). You can substitute with a bag of dark chocolate or semi-sweet chocolate chips, depending on your orange and chocolate flavor combo preference.
- I used both the shortening and the butter in this recipe. If you would prefer, you can substitute with all butter. Be sure the butter is “softened,” which means that there should be a little give when pressure is applied with your finger. Definitely don’t melt it, allow it to rest at room temp. You can remove butter from the fridge and cut it into thin slices with a sharp knife to bring it to room temperature.
- For the best results, take your eggs out when you take the butter out. Allow them to rest at room temperature.
Instructions
- Preheat oven to 350 F and line insulated baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.12.6 ounces unbleached all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a mixer bowl set to medium speed, cream butter, shortening, and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.4 ounces unsalted butter, 3.4 ounces shortening, 6.9 ounces packed brown sugar, 4 ounces granulated sugar, 2 eggs
- Beat in orange zest and vanilla extract.2 Tablespoons grated orange zest, 1/2 teaspoon pure vanilla extract
- Turn mixer down to low and gradually add the dry ingredients until incorporated.
- Fold in chopped chocolate with a wooden spoon.2 cups chopped bittersweet chocolate
- Use a 1 1/2 tablespoon cookie scoop to drop cookies onto baking sheet about 2-inches apart.
- Bake 10-12 minutes or until edges are lightly browned.
- Remove from oven and let cool on pan for 5 minutes then move cookies to a wire rack to cool completely.
Expert Tips & FAQs
- To freeze the dough – roll the cookie dough into balls and place on a parchment-lined baking sheet. Flash freeze the dough balls until solid. Once solid, transfer them to a gallon-sized ziptop bag and freeze for up to 3 months. You do not have to thaw them before baking, simply add an extra 1-3 minutes to the bake time. Or, place the dough balls on a baking sheet while you preheat the oven (this is what I normally do!), which is plenty of time for them to no longer be completely frozen.
- Storage – store any baked cookies in an air-tight container or large ziptop bag. They keep well for 4-5 days. To really keep your cookies nice and chewy, you can place a small piece of bread in the container to aid in moisture.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Sharon says
Nice flavor for Christmas. Watch cooking time.
Cheryl says
For freezing, do I just put the zest in a zip top bag, or does it need liquid also?
Thanks.
Amanda Formaro says
Just put the zest in the bag and freeze! :)
Katrina says
Love chocolate and orange. These are perfectly festive!