Description

These Orange Dark Chocolate Chunk Cookies offer a delightful balance of bright citrus and deep cocoa. Each cookie features a chewy center and subtly crisp edges, studded with generous pockets of melted dark chocolate. The vibrant zest of fresh orange is infused throughout the dough, complemented by a delicate sprinkle of flaky sea salt that enhances both the sweet and bitter notes. Baked to golden perfection, these cookies provide a sophisticated twist on a classic treat.

Ingredients

Scale

2 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons orange zest (from 1–2 oranges), plus more for garnish
1 1/2 cups (250g) dark chocolate chunks or chopped dark chocolate bar
Flaky sea salt, for sprinkling

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Instructions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
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 2 tablespoons of orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chunks until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Remove from the oven. While still warm, gently press a few extra chocolate chunks onto the tops of the cookies if desired, and sprinkle with flaky sea salt and additional orange zest.
Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best flavor and texture, chill the cookie dough for at least 30 minutes, or up to 24 hours. This helps the flavors meld and prevents spreading.

Use high-quality dark chocolate for superior flavor and melt. A chopped chocolate bar often melts better than standard chocolate chips.

Do not overbake the cookies; they will continue to set as they cool, ensuring a chewy interior.

Ensure butter and eggs are at room temperature for a smoother, more emulsified dough.

Adding extra chocolate chunks and orange zest to the tops of the cookies immediately after baking enhances their visual appeal and flavor.

Prep Time: 20 minutes (plus 30 minutes chilling)
Cook Time: 10-12 minutes

Nutrition

Calories: 180
Fat: 9g
Carbohydrates: 25g
Protein: 2g