Orange Dark Chocolate Chunk Cookies
These delightful cookies combine the buttery richness with the bright notes of orange and dark chocolate, making them the perfect treat for any occasion.
Ingredients
Dry Ingredients
- 5⅓ cups all-purpose flour (provides structure)
- 2½ tsp baking soda (leavening agent)
- 2 tsp cornstarch (adds softness)
- 2 tsp kosher sea salt (enhances flavor)
Wet Ingredients
- 2 cups unsalted butter, room temp (adds moisture and richness)
- 1½ cups granulated sugar (sweetness and texture)
- 2½ cups packed brown sugar (moisture and depth of flavor)
- 2 tbsp orange zest (about 4 large oranges, adds bright citrus flavor)
- 4 tsp vanilla extract (adds warmth)
- 4 large eggs (binds ingredients together)
Chocolate and Add-ins
- 12 oz orange dark chocolate, chopped (rich chocolate flavor)
- 1 tsp ground cardamom (optional, adds earthy warmth)
- 1 cup toasted pecans or walnuts (optional, adds crunch)
- ½ cup candied orange peel, chopped (optional, adds chewy texture and sweetness)
- to taste extra dark chocolate for drizzle (optional, finishing touch)
- to taste flaky sea salt for garnish (optional, adds a touch of contrast)
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, mix together the all-purpose flour, baking soda, cornstarch, and kosher salt.
- In another bowl, cream together the unsalted butter, granulated sugar, and packed brown sugar until light and fluffy.
- Add the orange zest and vanilla extract to the butter mixture and mix well.
- Incorporate the eggs one at a time, mixing well after each addition.
Mixing and Baking
- Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined.
- Fold in the chopped orange dark chocolate, and if using, the toasted nuts and candied orange peel.
- Spoon generous amounts of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake the cookies until set around the edges but still slightly soft in the center, about 10-12 minutes.
- Allow the cookies to cool on the baking sheets for several minutes before transferring to a wire rack.
Notes
For best results, chill the dough if it seems too soft, and ensure to cool the cookies properly before transferring them.