This post may contain affiliate links. Please read my disclosure policy for more details.
These fabulous chocolate orange cookies are made using fresh orange juice and zest. They’re dipped in scrumptious dark chocolate for an amazing treat! The cookie dough is SUPER EASY to mix in one bowl.
No mixer, no creaming butter, no chill time.
Nothing gets you in the holiday spirit quite like baking delicious cookies, and with this orange cookie recipe, you can make your fantastic cookies from scratch!
I’ve been using this easy recipe for ages, and I love how simple, economical, and effortless it is.
Mix the ingredients in one bowl, and the dough will come together quickly—smooth, pliable, and easy to work with.
And NO mixer, NO chill time, NO mess.
Bake, et voila’... you’ll have 20 delicious chocolate orange cookies ready in 30 minutes!
They’re also easy to decorate with your favourite sprinkles, and it’s fun to make them extra cute and festive.
Not only are these cookies easy to whip up, but they look and taste divine. They’re tender inside and crisp outside, slightly spicy, and packed with orange flavour and chocolate goodness.
With the holiday season upon us, I’m sure these foolproof, budget-friendly chocolate orange cookies will be the perfect addition to your Christmas cookie tray!
List of the ingredients
- Egg
- Sugar
- Vegetable oil
- Flour
- Oranges
- Orange extract (optional)
- Spices (cinnamon and ginger)
- Salt
- Leavens (baking powder and soda)
How to make chocolate orange cookies
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Beat egg and sugar in one bowl until pale.
- Add vegetable oil, orange juice, zest, and extract into the egg mixture.
- In a second bowl, mix the flour, baking powder, baking soda, spices, and salt, then add the dry ingredients to the egg mixture.
RECIPE NOTES
A few notes about the ingredients
This chocolate orange cookie recipe starts as you might expect, with egg, sugar, flour, baking soda, and baking powder, but these key ingredients make them extra special and flavorful:
Orange flavor: To maximise the orange flavor, I use orange zest, juice, and extract. I also use my to grate the orange zest.
Dark chocolate: These cookies’ orange and chocolate flavors are the stars of the show. For this recipe, look for good-quality 70% dark chocolate chips or bars.
Spices: For a warm, cosy depth of flavour, ginger and cinnamon make the perfect combination. Their spicy notes pair beautifully with orange and chocolate. Pumpkin pie spices or cinnamon work as well.
Last but not least… salt: to make all the flavours pop!
How to melt the chocolate?
Here are a few simple rules to keep in mind for the best result:
- Chop the chocolate into small pieces.
- Microwave: melt the chocolate in short steps (10-15 secs) – not in one go – and stir vigorously after each time until smooth.
- Water bath: the bowl should not touch the surface of the water.
- Don’t overheat the chocolate (temperatures should be max 130°F and 55°C).
- Never expose melted chocolate to water; the chocolate will seize.
Can cookie dough be frozen?
Yes, you can freeze this cookie dough or unbaked cookies. Making the cookie dough in this recipe ahead of time and freezing it is a great way to save time during the Christmas rush. When you’re ready to bake, just take the cookies out of the freezer and arrange them on a baking sheet.
Do you need to chill cookie dough?
Chilling cookie dough before baking usually yields crispy, well-shaped, and flavoured cookies. If time allows, chilling the dough is a good practice and gives better results.
But if you’re short on time and want cookies in 30 minutes, you can skip this step in this recipe. These orange cookies will spread nicely in the oven and stay soft and chewy for days. The main difference might be a lighter color and a slightly less crispy texture, but the cookies are still delicious.
More biscotti & cookie recipes?
If you are looking for more biscotti & cookie recipes, here you’ll find a lovely collection of irresistible treats perfect for Christmas! Below are a few of my favorite recipes:
If you make these chocolate orange cookies, let me know! Leave a comment, rate it or tag a photo on Instagram. I would love to hear from you!
For more recipe updates, subscribe to my newsletter and follow me on , and
30 Amazing Christmas Cookies
This collection of 30 delicious Christmas cookies is just perfect for the holidays, like these super easy orange cookies dipped in scrumptious dark chocolate. They look and taste divine and require just one bowl to make!
Ingredients
- 1 large egg
- ½ cup + 1 Tbsp (110 grams) regular or caster sugar
- ⅓ cup (80 ml) light olive oil (or your fav vegetable oil)
- 3 tablespoons (45 ml) orange juice (approx from 1/2 orange)
- 2 tablespoons orange zest
- 1 teaspoon orange extract (or vanilla extract)
- 2 ⅓ cup (290 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ scant teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
Dark chocolate
- 3 oz (80 gram) dark chocolate chips or bar (break the bar into small pieces)
- Whisk egg and sugar together in a medium bowl until the batter becomes lighter and pale and the sugar is dissolved. Add the vegetable oil, orange zest, orange juice, and orange extract and combine.
- Mix flour, baking powder, baking soda, salt (½ scant teaspoon, not more), and spices in a bowl until well combined. Then, stir the dry ingredients into the liquid mixture. Mix everything with a spoon or a whisker until most of the flour is incorporated. Then, gently bring the dough inside the bowl into a smooth ball using your hands. There is no need to transfer the dough onto a work surface.
- Preheat the oven to 350°F/175 °C and place the oven rack in the middle position. Line 2 large baking sheets with parchment paper.
- Gently roll each portion of dough between your hands into a smooth round ball (about 1.5 inches in diameter/each ball should be about 26 grams/0.9 oz each). Make sure they all have the same sizes, and place them onto the baking sheets, leaving a couple of inches around each cookie. Flatten them with your fingers.
- Bake them for about 13-15 minutes until they are barely golden brown on the edges and still soft (in my oven, the baking time is 13 minutes). Transfer them onto a wire rack to cool completely.
- Melt the chocolate on the stove: fill a medium saucepan with 3cm/1 inch of water, place over medium heat, and bring to a very gentle simmer. Place a heatproof bowl on top of the saucepan so that it fits snuggly but doesn’t touch the water. Add chocolate to the bowl, then leave to melt for a few minutes. Stir regularly until smooth and glossy; turn the heat off, then transfer the bowl from the stove to a work surface. For the microwave: melt the chocolate in short steps (10-15 seconds each time) and stir with a spoon after each step. Repeat until it looks melted and smooth. Remember that chocolate seizes quickly and fast; don't overheat it.
- Dip the cookies into the melted chocolate halfway and place them on a baking sheet lined with parchment paper, or drizzle the chocolate over if you wish. If you use sprinkles, you want to sprinkle the cookies straightaway while the chocolate decoration is still soft. Place cookies in the refrigerator for a few minutes until chocolate hardens. Ready!
Comments (0)