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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Notes
Orange Flavour: To increase the orange flavour in the cookies, you can add one teaspoon of orange extract or the zest of one orange to boost the flavour.NYC Style Cookie: For a thick and chunky cookie, 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.