Bright orange zest folded into a soft, chocolate-studded dough creates these irresistible orange chocolate chip cookies. The citrus lifts the rich chocolate, making these cookies a perfect addition to holiday cookie boxes or a cozy winter baking session.
Why this recipe works
Orange and chocolate are a classic pairing: the bright acidity and floral notes of citrus balance the deep, bittersweet flavor of chocolate. This recipe follows a familiar chocolate chip cookie method, with the addition of finely grated orange zest distributed through the dough. I recommend chopped baking chocolate over chips for bigger, melty pockets of chocolate in each bite, though chocolate chips will also yield excellent cookies.
Ingredients you will need
The printable recipe at the end lists exact measurements. Below are the main ingredients and a quick overview so you know what to prepare before you start.
Ingredient info and substitution suggestions
Flour – Unbleached all-purpose flour is used here, but regular all-purpose will work. For best texture and consistency weigh your flour. If you don’t have a scale, use the scoop-and-level method with a spoon and a straight edge.
Butter and shortening – This recipe uses a combination of butter and shortening for a tender, slightly puffed cookie with good structure. You can substitute all butter if you prefer; just use softened (not melted) butter so the dough creams properly.
Eggs – Room temperature eggs blend more easily into the creamed butter and sugar, improving texture. Let them sit at room temperature while the butter softens.
Orange zest – Use a microplane or fine zester to remove just the colored outer peel. Avoid the white pith, which tastes bitter. Zest can be prepped ahead and frozen if desired.
Chocolate – Chopped bittersweet baking chocolate gives generous pockets of rich chocolate. You can swap in dark or semi-sweet chips if you prefer a different sweetness level.
How to make orange chocolate chip cookies
Step-by-step photos and a printable recipe card are provided below. The instructions here outline the method so you can visualize the process.
- Preheat the oven to 350°F and line insulated baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a mixer on medium speed, cream the butter, shortening, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Beat in the orange zest and vanilla extract.
- Reduce mixer speed to low and gradually add the dry ingredients until just incorporated.
- Fold in the chopped chocolate with a wooden spoon so you keep some chunks intact.
- Use a 1 1/2 tablespoon cookie scoop to portion the dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Bake 10–12 minutes, until the edges are lightly browned but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frequently asked questions & expert tips
Yes. Portion the dough into balls, flash-freeze them on a parchment-lined sheet until firm, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–3 minutes to the baking time, or let the dough warm slightly on a sheet while the oven preheats.
Store cooled cookies in an airtight container at room temperature for 4–5 days. To help them stay chewy, place a small piece of soft bread in the container to maintain moisture.
Serving suggestions
A light flake of sea salt on top enhances the chocolate and orange flavors, but the cookies are delightful without it. For gifting, stack a few cookies in a clear bag with a ribbon or place them in a festive box. These cookies are especially welcome at holiday exchanges and cookie trays.
This recipe is inspired by classic cookie collections and adapts well to different chocolates or citrus fruits; try lemon or tangerine zest for a different but equally bright result.
More cookie recipes
- Thumbprint Cookies
- Orange Crinkle Cookies
- Grandma’s Sugar Cookies
- Cranberry Orange Spiral Cookies
I enjoy sharing tested, approachable recipes. If you like frequent recipe updates, consider subscribing to newsletters from your favorite food bloggers so new recipes arrive in your inbox.
Orange Chocolate Chip Cookies
Tip: Frequently asked questions and extra tips appear above in the article—scroll up to review them as you bake.
Ingredients
- 12.6 ounces unbleached all purpose flour 2 3/4 cup, 357g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces unsalted butter softened. 1/2 cup
- 3.4 ounces shortening 1/2 cup
- 6.9 ounces packed brown sugar 1 cup, 195g
- 4 ounces granulated sugar 1/2 cup, 116g
- 2 eggs
- 2 Tablespoons grated orange zest 9g
- ½ teaspoon pure vanilla extract
- 2 cups chopped bittersweet chocolate two and half 4 ounces bars. 288g
Things You’ll Need
- Insulated baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Wooden spoon or silicone spatula
- 1 1/2 tablespoon cookie scoop
- Wire cooling racks
Before you begin
- Weighing flour gives the most consistent results; if using cups, do not press the measuring cup into the bag—use the scoop-and-level method.
- Using a 1 1/2 tablespoon scoop yields about 46 cookies. Adjust baking time if you make larger or smaller cookies.
- Chopped bittersweet chocolate provides large, melty pieces. Swap chips if you prefer.
- If substituting all butter for shortening, use room-temperature butter and monitor cookie spread and texture.
- Bring eggs and butter to room temperature before starting for an even, well-mixed dough.
Instructions
- Preheat oven to 350°F and line insulated baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt together; set aside.
- Cream butter, shortening, brown sugar, and granulated sugar in a mixer on medium until light and fluffy. Add eggs one at a time, beating well after each.
- Beat in orange zest and vanilla extract.
- Reduce speed to low and gradually add the dry ingredients until just combined.
- Fold in the chopped chocolate by hand so you retain some chunkiness.
- Portion dough with a 1 1/2 tablespoon scoop onto prepared sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden and centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert tips & FAQs
- Freezing dough: Roll into balls, flash-freeze on a tray, then store in a sealed bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time if needed.
- Keeping cookies chewy: Store cooled cookies in an airtight container. Adding a small piece of soft bread helps maintain moisture and chewiness.
Nutrition
Baking results can vary by oven. An oven thermometer helps ensure accurate temperatures. For best results, follow weight measurements where provided and adjust baking times for smaller or larger cookies.