Description

These Orange Dark Chocolate Chunk Cookies deliver a delightful combination of zesty citrus and rich dark chocolate flavors in every bite. Soft and chewy with a subtle crunch from the chocolate chunks, these cookies are perfect for an indulgent treat or sharing with friends and family. The addition of orange zest brightens the classic chocolate cookie, while a sprinkle of sea salt on top enhances the overall flavor experience.

Ingredients

Dry Ingredients

2 2/3 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp cornstarch
1 tsp kosher sea salt

Wet Ingredients

1 cup unsalted butter
3/4 cup granulated sugar
1 1/4 cup brown sugar (packed)
1 tbsp orange zest
2 tsp vanilla paste
2 eggs

Chocolate

6 oz Orange Dark Chocolate bar (chopped, brands like Lindt, Theo, Chocolove)

For Garnish

Sea salt (for sprinkling)

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Instructions

Prepare the butter: Place the butter in a microwave-safe bowl and heat it on full power for 30-45 seconds until it is almost completely melted but still has a few soft pieces remaining. This texture helps achieve the perfect cookie dough consistency.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher sea salt until fully combined to ensure even distribution of leavening agents and seasoning.
Cream butter and sugars: Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 1 minute until light and fluffy. Add the orange zest and vanilla paste, then continue beating for another minute to incorporate the flavors evenly.
Add eggs and dry ingredients: Add the eggs one at a time, mixing well after each addition to fully integrate them. Reduce the mixer speed to low and gradually add in the dry ingredient mixture. Beat just until a soft dough forms, being careful not to overmix.
Fold in chocolate chunks: Using a spatula, gently fold in the chopped orange dark chocolate pieces along with any leftover shavings from chopping. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or overnight to allow the flavors to meld and dough to firm up.
Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Shape the cookies: Using a standard cookie scoop (about 1.5 tablespoons), portion the dough into balls and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking. Lightly sprinkle each mound with sea salt to finish.
Bake: Place the trays in the preheated oven and bake the cookies for 11 to 13 minutes. Rotate the baking sheet halfway through the process to promote even cooking. Remove when the cookies have turned golden brown around the edges but still soft in the center.
Cool: Allow the cookies to rest on the baking sheet for 3-4 minutes after removing from the oven. Then, transfer them to a wire rack to cool completely before serving or storing.

Notes

Chilling the dough is essential for the best texture and flavor development.
Make sure not to overbake to keep the cookies soft and chewy.
Use a good-quality orange dark chocolate for richer flavor.
Sea salt garnish enhances the sweetness and brings out the citrus notes.
The dough can be refrigerated overnight for convenience and is suitable for freezing for longer storage.