Dark Chocolate Orange Cookies: A Holiday Treat that can be a little healthy!
There’s something magical about the combination of dark chocolate and orange — that perfect balance of rich, deep cocoa with bright, citrusy notes. These Dark Chocolate Orange Cookies bring those two flavors together in a way that feels both indulgent and sophisticated, yet they’re made with thoughtful ingredients that make them a bit better for you, too. Whether you’re baking for a cozy weekend treat or want to share something special with friends, this recipe will easily become a favorite.
Why These Dark Chocolate Orange Cookies are the PERFECT Holiday Cookie
What makes these Dark Chocolate Orange Cookies truly shine is the dark chocolate. Instead of using semi-sweet chocolate chips, we’re using 1½ cups of chopped dark chocolate wafers. Not only does dark chocolate have a more complex, less sugary flavor, but it’s also rich in antioxidants — making these cookies a sweet treat that doesn’t feel quite so guilty. The slightly irregular chunks from the chopped wafers melt into pockets of silky, bittersweet chocolate throughout each of these Dark Chocolate Orange Cookies.
The orange flavor comes from a generous splash of orange extract — two tablespoons, to be exact — which infuses every bite with a bright, zesty aroma. If you happen to make your own orange extract at home (it’s easy to do with orange peel and vodka), this is a perfect time to use it. But if you’re going store-bought, look for one made with simple ingredients: just alcohol, orange oil, and maybe a touch of water. Skip anything with artificial flavors or added color — pure is always best, especially when you’re pairing it with high-quality chocolate.
Notes about Dark Chocolate Orange Cookies
Another way to enhance that citrusy punch is by topping each of these Dark Chocolate Orange Cookies with a little piece of candied orange peel before baking. It not only looks beautiful but adds a chewy, sweet-tart burst of orange on top. You can use store-bought peel or make your own by simmering strips of orange zest in sugar syrup and letting them dry. It’s an optional touch, but one that really elevates these cookies.
If you’re trying to make healthier cookies without sacrificing taste, this recipe offers plenty of options. You can use non-bromated, unbleached flour for a cleaner, more natural base — it behaves just like regular flour but skips the unnecessary additives. For sweetness, a mix of raw brown sugar and raw sugar gives depth and warmth without relying on refined white sugar. Together, these swaps keep the texture soft and chewy while making the ingredient list a bit more wholesome.
The dough itself comes together quickly, and the cookies bake into perfect rounds with crisp edges and soft, gooey centers. The orange extract perfumes your kitchen as they bake, mingling with the rich scent of dark chocolate — it’s the kind of aroma that makes everyone wander into the kitchen to ask when they’ll be ready. Once cooled, the cookies have that classic homemade look: slightly rustic, golden at the edges, and studded with chunks of melted chocolate.
Serve these Dark Chocolate Orange Cookies with a cup of tea, coffee, or even a glass of cold milk. They’re decadent enough for dessert but balanced enough to enjoy as an afternoon pick-me-up. And if you’re gifting them, tie a few up in parchment and twine — they make an elegant, thoughtful treat that feels special any time of year.
Dark Chocolate Orange Cookies
Equipment
- 1 1/2 Sheet Pan
- 1 Cookie Scoop
- 1 Stand Mixer
- 1 1/2 Sheet Parchment
Ingredients
- 3/4 Cup Soft Butter
- 3/4 Cup Brown Sugar (Raw is best, but refined works!)
- 3/8 Cup White Sugar (again, raw is best, but refined works)
- 2 Tablespoons Orange Extract (try to source without fake flavor)
- 1.25 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch
- 1/2 Teaspoon Salt
- 3 Cups All Purpose Flour (unbleached/non-bromated is best, but any AP works)
- 1.5 Cups Dark Chocolate Wafers (try to find super dark, if you want some extra antioxidants)
Instructions
- Creaming butter and sugar: If you're using a stand mixer, put the paddle attachment on. If you're mixing in a bowl with a spatula or wooden spoon, then get those. Put 3/4 cup soft butter in your bowl with 3/4 cup brown sugar and 3/8 cup white sugar. Mix until well creamed. I like to get this very fluffy for a nicely domed cookie. Add in 1 egg and 2T orange extract. Continue mixing until fluffy again.
- Gently stir in: 1.25 tsp baking soda, 1 tsp cornstarch, and 0.5 tsp salt. VERY gently stir in 3 cups all purpose flour. DO NOT OVERMIX. Add in 1 1/2 cups of chopped dark chocolate wafers.
- Options: 1. Fridge dough in bowl, scoop and bake later. 2. Scoop now, fridge for 30 mins or more, bake. 3. Scoop now, freeze, bake from frozen later. We think that freezing dough allows for amazing flavor development, but it's definitely optional. We like to scoop our cookies while the dough is warm because it's so much easier, freeze the dough overnight, and then bake. BUT, you can absolutely scoop warm, fridge for 30 mins, and then bake. Fridged/frozen dough not only has great flavor, but it tends to prevent flattening and gives you a beautifully domed cookie.
- Bake: These cookies bake fast. We like to bring our cookies to 170° internal temp. Bake your cookies on parchment on a 1/2 sheet for 12 mins in a 350° degree oven. Allow the cookies to cool on the pan before transferring to a cooling rack.