Everyone loves a good cookie.
This is a cookie that is intensely dark, rich, and fudgy. It borders on truffle territory. It’s brownie-like when it comes out of the oven, and cools with set edges and a soft middle. The flavor! It’s chocolatey-dark, semisweet, just right. A heap of orange zest gives it a bitter, citrusy edge.
I used Joy the Baker’s Double Chocolate Chip Cookie recipe, added orange, and tweaked a few of the ingredients. I pressed my cookies down just so so they would come out of the oven with that traditional chocolate chip cookie texture— flat, chewy, crisp, soft, delicious.
I made a double batch of these last week. They’re all gone now, and with good reason.
If you’re looking for a simple-but-oh-my-god-so-good cookie to make for tonight’s Halloween party, this is it.
If you’re looking for a batch to eat alone while binge watching True Detective at home, this is also it.
I’m telling you, this is a cookie for all occasions.
We use a couple of tricks to get this cookie just the way we like it. Rub the orange zest into sugar to release a ton of flavor. Mix in a little extra cocoa for extra-dark color, then add a drizzle of oil to the batter to maintain the texture. Bake these cookies from room temperature dough, smooshed down just a bit, to make sure they spread properly.
The results are always delicious.
Put on some music, whip out a bowl, and mix up a batch of these cookies this weekend.
Double Chocolate Chip & Orange Cookies
- 1 tablespoon orange zest, from 1/2 large orange
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup + 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces dark or semisweet chocolate chips
- 1 teaspoon canola or vegetable oil
- Preheat oven to 350 degrees.
- Place the granulated sugar in a large bowl, and add the orange zest. Using your fingertips, rub the orange zest into the sugar until thoroughly combined and fragrant. The sugar should turn an even light orange color.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- In a separate bowl, whisk together 1/3 cup cocoa powder, the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the chocolate chips. Add the remaining 1 tablespoon of cocoa powder and 1 teaspoon of oil. Fold the mixture together.
- Scoop or roll cookie dough into tablespoon-sized balls. Place on a parchment-lined baking sheet, spacing cookie dough balls evenly, about 2 inches apart. Flatten the cookie dough balls slightly before baking.
- Bake cookies for 4-7 minutes, until edges are crisp and centers are just set. Let cool before removing from baking sheet.
Recipe adapted ever-so-slightly from Joy the Baker.
The cookie dough can be chilled before scooping, refrigerated overnight, or frozen for later use. However, it will need to be brought to room temperature and flattened slightly before baking.