Orange Dark Chocolate Chip Cookies

PREP TIME: 1HR | COOK TIME: 12 MIN | YIELD: 12-15 COOKIES

Scrumptious Moment - Aug 2018 to Dec 2018

These Orange Dark Chocolate Chip Cookies are a tribute to the unforgettable Milk Chocolate and Orange cookies from Ben’s Cookies, a cozy shop just outside the tube station in my London neighborhood where I studied abroad. I was instantly drawn to their oversized, indulgent cookies, packed with rich dark chocolate and a subtle hint of orange. These cookies are a warm, nostalgic reminder of my adventures in London, including the weekly post-work stop at Ben's.

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ORANGE DARK CHOCOLATE CHIP COOKIES

These Orange Dark Chocolate Chip Cookies are the perfect balance of rich, velvety dark chocolate and a refreshing hint of citrus. Each cookie is generously packed with chunks of smooth, decadent dark chocolate that melts beautifully with every bite. The zesty orange flavor adds a unique twist, lifting the sweetness of the chocolate and creating a satisfying contrast. With their chewy texture and perfectly crisp edges, these cookies are irresistibly indulgent, offering a warm, comforting treat that’s sure to satisfy any sweet tooth.

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BEN’S COOKIES

Helge Rubinstein, a cookery writer and devoted chocoholic, launched the first Ben’s Cookies in Oxford’s Covered Market in 1984. This flagship shop, with its straightforward approach to crafting the perfect cookie, is still going strong today. Since then, the business has flourished, with new stores opening in key locations across England and internationally. They have sadly not expanded to the United States, but if you are ever in London, you must stop to try one of their cookies. They have so many classic and unique flavors including White Chocolate and Cranberry, Caramelized Crunch, Dark Chocolate and Ginger, and of course, my favorite Milk Chocolate and Orange!

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INGREDIENT TIPS

Salted Butter: Unpopular opinion, but I always use salted butter in my cookie recipes—and honestly, in most of my baking. I find it creates a better balance with all the sugar than adding salt separately. Any salted butter will work, but I personally think Kerrygold is the superior choice for its rich, creamy flavor.

Dark Chocolate: To truly elevate these cookies, skip the semi-sweet chocolate chips and opt for a chopped dark or milk chocolate bar of your choice. I find that the quality of mini chocolate chips is often lacking, and I love the uneven, rustic chunks of chocolate that melt throughout the cookie. I usually save a few pieces to place on top of the cookie before baking, so you get that delightful sight of melted chocolate oozing out as they bake.

Orange Zest: These cookies offer a subtle hint of orange, without an overpowering citrus flavor or candied oranges like Ben’s Cookies (though you could definitely add them if you prefer). The recipe calls for 2 tablespoons of orange zest and 1 teaspoon of orange juice or orange extract. If you’re feeling extra creative, you can swap out the dark chocolate for chopped orange chocolate to intensify the orange flavor and add a delicious twist.

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Yield: 12-15

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ORANGE DARK CHOCOLATE CHIP COOKIES

These Orange Dark Chocolate Chip Cookies combine rich dark chocolate, a zesty citrus twist, and a chewy texture with crisp edges for an irresistibly indulgent treat!

Prep time: 1 HourCook time: 12 MinTotal time: 1 H & 12 M

Ingredients

• 1 1/2 sticks of salted butter
• 1 cup of light brown sugar
• 1/4 cup of white granulated sugar
• 1 large egg, and 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 tablespoons of orange zest
• 1 teaspoon of orange juice or orange extract
• 1 3/4 cup of all-purpose flour
• 3/4 teaspoon of baking soda
• 1 Lindt Sea Salt Dark Chocolate bar, roughly chopped
• flaky sea salt for sprinkling (I use Maldon's)

Instructions

1. Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
2. In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk, orange zest, orange juice/extract and vanilla extract and beat well to mix sure the egg has completely dispersed.
3. In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
4. Chop the bar of dark chocolate into slightly bigger pieces than you would expect from a semi-sweet chocolate chip parcel.
5. Add in your chocolate and mix until both are dispersed throughout the cookie dough. Save some of chocolate pieces to add to the top of the dough before they bake.
6. Cover the mixing bowl with plastic wrap and allow to chill in fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
7. While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
8. Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
9. As soon as you take then out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!