Description
These cookies offer a harmonious blend of bright citrus and deep chocolate. Each bite delivers a soft, chewy texture with slightly crisp edges, studded with generous pools of melted dark chocolate. The vibrant zest of orange infuses the dough, providing a refreshing counterpoint to the rich chocolate, all finished with a delicate sprinkle of flaky sea salt to enhance the flavors.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 large orange)
- 1 ½ cups dark chocolate chunks or chopped dark chocolate
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
- Fold in the dark chocolate chunks until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, press a few extra chocolate chunks onto the top of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and immediately sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough is crucial for preventing the cookies from spreading too much and for developing a richer flavor.
Use high-quality dark chocolate for the best flavor and melt.
Do not overbake; the cookies will continue to set as they cool, ensuring a soft, chewy interior.
When zesting the orange, only remove the bright orange part of the peel, avoiding the bitter white pith underneath.
Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 20 minutes (plus 30-120 minutes chilling)
- Cook Time: 10-12 minutes
Nutrition
- Calories: 220
- Fat: 12g
- Carbohydrates: 28g
- Protein: 3g