Terry’s Chocolate Orange Cookies Recipe
Thick NYC style double chocolate cookies flavoured with Terry’s chocolate orange! If you’re looking for the perfect cookie, guess what… you’ve just found it!
Chocolate and orange, a tasty combination that tastes amazingly good in cookies! They’re chewy, chunky, chocolatey, soft and everything you’ll ever want in a cookie.
These decadent treats are so easy to make and the taste is exceptionally good, especially when you’re a chocolate orange lover like me.
There’s cocoa powder, chunks of chocolate orange, vanilla extract and orange extract in the batter, so the taste is INSANE.
These cookies taste so good and I can’t wait for you to try them. They’re packed with loads of chocolate orange pieces which create pools of melted chocolate when baked.
They’re perfect to eat throughout the year and at Christmas, especially when you’ve suddenly received tons of Terry’s chocolate orange.
Seriously, chocolate orange tastes so good in everything. If you’re interested in more chocolate orange recipes, below are a few popular desserts on the blog:
- Chocolate Orange Cake
- Chocolate Orange Mousse
- Terry’s Chocolate Orange Fudge
- Terry’s Chocolate Orange Hot Chocolate
Watch How To Make It
These cookies really are easy to make! You’re simply creaming the butter and sugar together, adding the egg and extracts, mixing in the dry ingredients and chocolate, then baking the cookie dough balls in the oven.
I always chill the dough when making NYC style cookies, but you don’t have too, though the cookies will spread a lot.
Chilling the dough help the cookies stay thick and chunky like these NYC triple chocolate chip cookies instead of spreading out in the oven.
Below are the ingredients needed to make these chocolate orange cookies:
- Plain Flour: Plain flour is added to the cookies alongside bicarbonate of soda and baking powder.
- Cocoa Powder: To create double chocolate orange cookies, the cocoa powder adds a lovely chocolatey base.
- Butter: Use cold butter straight from the fridge for best results.
- Sugar: A mixture of light brown sugar and caster sugar is used for the best texture and flavour. You can use one or the other if you don’t have both.
- Egg: Use eggs at room temperature.
- Vanilla Extract: Adds a delicious base flavour to the cookies.
- Orange Extract Or Orange Zest: If you want a strong chocolate orange flavour in these cookies, add one teaspoon of orange extract or the zest of one orange to boost the flavour.
- Terry’s Milk Chocolate Orange: A UK favourite; I used this brand to make these cookies but you can use any orange flavoured chocolate.
How To Make Terry’s Chocolate Orange Cookies
Below is step-by-step guide on how to make Terry’s chocolate orange cookies. Full recipe instructions are on the recipe card:
Place butter, light brown sugar and caster sugar into a large mixing bowl and mix together until creamy and fluffy.
Add an egg, vanilla extract and orange extract to the mixing bowl and mix together until combined.
Add cocoa powder, plain flour, baking powder and bicarbonate of soda to the mixing bowl and mix until combined.
Break the pieces of Terry’s chocolate orange into chunks and pour into the mixing bowl. Mix until evenly distributed within the dough.
Separate the dough into 8 equally sized sections, they should be around 115g to 117g each. Roll each chunk of dough into a ball and place on the baking tray leaving a gap between each ball.
Place in the freezer for 30 minutes for the dough to firm up if you want thick cookies.
Whilst the cookie dough balls are in the freezer, preheat your oven to 200°C (gas mark 6, 400°F) and line a baking tray with parchment paper.
Bake in the oven for 15 to 20 minutes (bake for 15 minutes for a softer centre). Once baked, leave the cookies to cool for at least 20 minutes before eating.
My Top Tips
If you want thick and chunky cookies, place the dough balls in the freezer for 30 minutes before baking in the oven. This will firm up the dough and reduce the amount of spreading in the oven.
To get equal sized cookies, weigh the dough on a baking scale (aim for 115g to 117g each) before rolling them into balls.
For even more of a chocolate orange taste, don’t skip adding orange extract or orange zest to the cookie dough. You can swap the vanilla extract with orange extract or use both.
What Chocolate Can I Use?
Or you can use any type of orange flavoured chocolate you like. To make these cookies even more chocolatey, you can add chocolate chips.
How To Store & Freeze Chocolate Orange Cookies
Storing these cookies are quite easy, simply leave the cookies to cool down completely before transferring to an airtight container. Store at room temperature and eat within 3 to 5 days.
To Freeze: Roll the cookie dough into balls and put them into a freezer-safe container and place in the freezer. Put parchment paper between each layer to avoid sticking.
Bake From Frozen: When you are ready to bake the cookies: place the balls onto a baking tray, follow the recipe and bake in a preheated oven for 15 minutes.
Can I Make The Cookie Dough Ahead Of Time?
To make ahead, scoop the dough into balls and place in an airtight container. Store in the fridge and bake when you’re ready.
Bake straight away for thick cookies or let the dough come back to room temperature and bake for flatter cookies.
If you’re keeping the dough in the fridge for more than a day or two, then you’re better off freezing the dough in the freezer.
More Cookie And Biscuit Recipes
LOVE cookies? Below are even more tasty cookie recipes for you to try:
- Gingerbread NYC Cookies
- Condensed Milk Cookies
- Hot Cookie Dough
- Mini Egg Cookies
- Soft Cinnamon Cookies
- Oat Biscuits With Vanilla Buttercream
Terry’s Chocolate Orange Cookies!
- Place butter, light brown sugar and caster sugar into a large mixing bowl and mix together until creamy and fluffy.
- Add an egg, vanilla extract and orange extract to the mixing bowl and mix together until combined.
- Add cocoa powder, plain flour, baking powder and bicarbonate of soda to the mixing bowl and mix until combined.
- Break the pieces of Terry’s chocolate orange into chunks and pour into the mixing bowl. Mix until evenly distributed within the dough.
- Separate the dough into 8 equally sized sections, they should be around 115g to 117g each. Roll each chunk of dough into a ball and place on the baking tray leaving a gap between each ball.Place in the freezer for 30 minutes for the dough to firm up if you want thick cookies.
- Whilst the cookie dough balls are in the freezer, preheat your oven to 200°C (gas mark 6, 400°F) and line a baking tray with parchment paper.
- Bake in the oven for 15 to 20 minutes (bake for 15 minutes for a softer centre). Once baked, leave the cookies to cool for at least 20 minutes before eating.
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