Introduction

Orange Dark Chocolate Chunk Cookies combine zesty citrus with rich, bittersweet chocolate for a truly irresistible treat. These cookies are soft, chewy, and bursting with flavor, making them perfect for sharing or savoring with a cup of tea.

A close-up view of several soft cookies on a white marbled surface. Each cookie has two main layers: the base layer is a light golden-brown dough with a slightly rough texture, and the top layer features a thick, glossy dark chocolate spread unevenly covering the center. Small pieces of bright orange zest and a light sprinkling of coarse salt are scattered on top of the chocolate, adding texture and color contrast. The cookies are arranged casually, some overlapping, with crumbs and zest pieces around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5⅓ cups all-purpose flour
2½ tsp baking soda
2 tsp cornstarch
2 tsp kosher sea salt
1 tsp ground cardamom (optional, enhances citrus notes)
2 cups unsalted butter, room temperature
1½ cups granulated sugar
2½ cups packed brown sugar
2 tbsp orange zest (about 4 large oranges)
4 tsp vanilla extract
4 large eggs
12 oz orange dark chocolate, chopped (such as Lindt, Theo, or Chocolove)
1 cup toasted pecans or walnuts (optional, for crunch)
½ cup candied orange peel, chopped (optional, intensifies citrus flavor)
Extra dark chocolate for drizzling (optional)
Flaky sea salt, for garnish (optional)

Instructions

Step 1: In a bowl, whisk together the flour, baking soda, cornstarch, sea salt, and ground cardamom (if using).
Step 2: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Mix in the orange zest and vanilla extract, then add the eggs one at a time, beating well after each addition.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Fold in the chopped orange dark chocolate, toasted nuts, and candied orange peel, if using.
Step 6: Cover and chill the dough in the refrigerator for 1 hour to help the cookies hold their shape.
Step 7: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Scoop 2 to 3 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart.
Step 9: Bake for 10–12 minutes, until the edges are golden but the centers remain soft.
Step 10: Cool the cookies on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 11: Once cooled, optionally drizzle with melted dark chocolate and sprinkle with flaky sea salt for a finishing touch.

Tips & Variations

For extra citrus aroma, add 1 teaspoon ground cardamom to the dry ingredients.
Try swapping toasted pecans or walnuts for a nut-free version or use mini chocolate chips.
Chilling the dough longer, especially in a warm kitchen, prevents cookies from spreading too much.
Toss chocolate chunks in a tablespoon of flour before folding in to keep them evenly distributed.
Substitute half the butter with unsweetened applesauce to reduce fat and calories.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness and melt any chocolate chunks.

How to Serve

A close-up view of soft cookies stacked and spread on a white marbled surface, each cookie showing a golden-brown base with a slightly cracked texture. The top layer features thick, glossy dark chocolate dollops in the center of each cookie, some melted slightly, surrounded by small bright orange pieces scattered on and around the cookies, adding contrast. Light sprinkles of white flaky salt are visible on the chocolate parts, enhancing the texture and color variety, with some crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my cookies spread into flat pancakes?

This usually happens when the butter is too warm or the dough hasn’t been chilled enough. Make sure the butter is firm but pliable, and always chill the dough for at least an hour. In warmer kitchens, chill longer to prevent spreading.

Can I use orange extract instead of zest?

It’s best to use fresh orange zest for authentic flavor and texture. Extract can taste artificial and lacks the vibrant citrus flecks zest provides. If necessary, you can use 1 teaspoon orange oil from baking stores as a substitute.