Chocolate Orange Brownie Cookies Recipe

Introduction

These Chocolate Orange Brownie Cookies deliver the intense fudgy texture of a brownie with a zesty twist of bright orange chocolate. Perfectly rich and chewy, they’re a delightful treat for anyone who loves a balance of deep chocolate and citrus notes.

Ingredients

• 1 cup plus 2 and 1/2 tablespoons all-purpose flour (lightly spooned, not packed)
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 and 1/2 teaspoons vanilla extract
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon orange zest
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 7 ounces orange chocolate, chopped (such as Lindt Intense Orange)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and lightly spray with non-stick spray. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. Heat in 15-second intervals, stirring between each, until fully melted and smooth. Whisk in the vanilla extract.
4. Step 4: Stir in both sugars and the orange zest. Beat in the eggs one at a time, mixing well after each addition. Then beat in the whole milk.
5. Step 5: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
6. Step 6: Fold in the chopped orange chocolate pieces, reserving a few to press on top of cookies after baking, if desired.
7. Step 7: Scoop 1/4 cupfuls of batter onto the prepared baking sheets. Bake one tray at a time, lowering the oven temperature to 300°F (149°C) as soon as the tray is inside.
8. Step 8: Bake for 16 to 19 minutes until the edges are set and the tops appear dark and shiny. Remove from oven and press additional chocolate chunks onto warm cookies if you saved some.
9. Step 9: Let cookies cool completely on the baking sheets before serving to allow them to set fully.

Tips & Variations

• For a stronger orange flavor, add an extra 1/2 teaspoon of orange zest or a few drops of orange extract.
• Use high-quality chocolate for best results; single-origin or artisan orange chocolates add a gourmet touch.
• If you prefer a crispier edge, bake a minute or two longer but watch carefully to avoid drying out.
• Try adding chopped nuts like walnuts or pecans for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresher longer, refrigerate for up to a week, but bring to room temperature before serving. They reheat gently in a microwave for 10–15 seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate works well and will give a richer, slightly more bitter flavor. Adjust sugar slightly if preferred.

What can I substitute for orange chocolate?

If orange chocolate is unavailable, use plain milk or semi-sweet chocolate and add extra orange zest or a touch of orange extract to keep the citrus note.

Chocolate Orange Brownie Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

These Chocolate Orange Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, enhanced by a bright citrus twist from orange zest and chunks of orange-infused chocolate. Perfectly baked to have dark, shiny tops with melt-in-your-mouth centers, they offer a delightful balance of chocolate and zesty orange flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup plus 2 and 1/2 tablespoons all-purpose flour (be sure not to pack your flour)
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 6 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 and 1/2 teaspoons vanilla extract
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon orange zest
• 2 large eggs, at room temperature
• 2 tablespoons whole milk

Add-ins

• 7 ounces orange chocolate, chopped (e.g., Lindt intense orange or similar)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and lightly spray them with non-stick spray to prevent sticking. Set aside these prepared pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside this dry mixture.
3. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Heat in 15-second intervals, stirring between each, until fully melted and smooth. This process ensures a silky base for the batter.
4. Add Sugars, Vanilla, and Orange Zest: Whisk the vanilla extract into the melted chocolate mixture. Then add both the light brown sugar and granulated sugar along with the orange zest, stirring until fully incorporated.
5. Incorporate Eggs and Milk: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the whole milk to give the batter a smooth consistency.
6. Combine Wet and Dry Ingredients: Gently add the dry ingredient mixture to the wet ingredients and stir just until combined, avoiding overmixing to maintain a tender texture.
7. Fold in Orange Chocolate: Fold in the chopped orange-flavored chocolate pieces carefully, reserving a few pieces if you wish to press onto cookies after baking for added texture and appearance.
8. Scoop and Bake: Using a 1/4 cup measure, scoop the batter onto the prepared baking sheets spaced apart. Bake one tray at a time. Once in the oven, reduce the temperature to 300°F (149°C). Bake for 16 to 19 minutes or until the edges are set and tops appear dark and shiny.
9. Add Reserved Chocolate: Immediately after removing the cookies from the oven, gently press the reserved chocolate chunks onto the hot cookies for extra chocolate bursts.
10. Cool and Serve: Allow the cookies to cool completely on the baking sheet to set before transferring or serving. This ensures they hold their shape and provide the perfect chewy texture.

Notes

• Do not overpack the flour to maintain the correct texture in the cookies.
• Use room temperature eggs for better incorporation and smooth batter.
• Microwave chocolate and butter in short increments to avoid burning.
• Reduce oven temperature after placing cookies inside for more even baking.
• Press extra chocolate pieces onto cookies while warm for a decorative and flavorful touch.
• Ensure cookies cool completely on the sheet for best texture and to avoid breaking.

Keywords: Chocolate Orange Brownie Cookies, Fudgy Brownie Cookies, Orange Chocolate Cookies, Citrus Chocolate Cookies, Holiday Cookies, Dessert Cookies