Best Chocolate Orange Cookie Recipes

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CHOCOLATE ORANGE COOKIES



Chocolate Orange Cookies image

My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. -Ruth Rumple, Rockford, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 8

1 cup butter, softened
3/4 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup finely grated orange zest
1 cup semisweet chocolate chips, melted

Steps:

  • Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-ORANGE COOKIE SLICES



Chocolate-Orange Cookie Slices image

Ready to bite into a tasty baking challenge? This recipe will hone your skills and reward you with a truly fabulous result. A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar. With the perfect flavor balance, this cookie is just familiar enough to remind you of the chocolate oranges of Christmases past.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup granulated sugar
2 teaspoons grated orange zest
1 egg
2/3 cup dark chocolate chips
1/2 cup canned sweetened condensed milk (not evaporated)
1/3 cup coarsely chopped slivered toasted almonds
1 egg
1 tablespoon water
2 teaspoons coarse white sparkling sugar

Steps:

  • In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
  • Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
  • Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
  • Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
  • Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
  • Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
  • Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 10 g, TransFat 1 g

CHOCOLATE ORANGE COOKIES



Chocolate orange cookies image

Top rich chocolate biscuits with candied orange peel to make these moreish bites. They make a great edible gift for Christmas

Provided by Lulu Grimes

Categories     Afternoon tea, Treat

Time 30m

Yield MAKES 25

Number Of Ingredients 9

225g butter , softened
80g icing sugar
1 orange , zested and 1/2 juiced
300g self-raising flour
40g cocoa powder
175g dark milk or milk chocolate , chopped
40g chopped candied orange peel
5 strips sugared candied orange peel , each cut into 5 pieces
1-2 tbsp milk

Steps:

  • Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
  • Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
  • Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.

Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

ORANGE-CHOCOLATE COOKIES



Orange-Chocolate Cookies image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Time 50m

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 teaspoons finely shredded orange peel
2 cups all-purpose flour
1/4 cup orange marmalade
6 ounces bittersweet chocolate
1 tablespoon shortening

Steps:

  • In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
  • On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
  • Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

Nutrition Facts : Calories 89, Fat 5.5 grams, SaturatedFat 2.5 grams, Cholesterol 15 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Protein 1 grams

CHOCOLATE VERY ORANGEY COOKIES



Chocolate Very Orangey Cookies image

These are a firm favorite. Instead of mixing the chocolate chips into the cookie dough, with these cookies I push two squares into each spoonful of dough once it is on the baking sheet, just before it goes into the oven. That way everyone gets equal amounts of chocolate! Bake them and just watch eyes light up as the flavor hits the taste buds. Simple pleasures.

Provided by Food Network

Categories     dessert

Time 25m

Yield 16 cookies

Number Of Ingredients 8

1/2 cup demerara sugar or light brown sugar
1/2 cup coconut sugar or light brown sugar
1/2 cup refined coconut oil, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Zest and juice of 1 orange (2 tablespoons juice)
3.1 ounces (90 grams) dark chocolate bar, broken into one-piece squares (2 squares per cookie)

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil and vanilla with a wooden spoon. Stir in the flour, baking powder, orange zest and juice.
  • Spoon approximately 1-tablespoon-size balls of cookie dough onto the prepared baking sheets.
  • Gently flatten the balls using a metal tablespoon, then place two squares of chocolate in the center of each ball. Bake until the edges start to brown, about 10 minutes. Remove the tray to a cooling rack. After 1 minute take the cookies off the baking sheet and transfer to the rack.

ORANGE CHOCOLATE CHIP COOKIES



Orange Chocolate Chip Cookies image

A happy marriage of orange and chocolate.

Provided by Rosina

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter
½ cup white sugar
1 cup packed brown sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
2 eggs
1 ½ cups semisweet chocolate chips
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
  • Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
  • Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 29 g, Cholesterol 30.8 mg, Fat 14.3 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 120 mg, Sugar 19.1 g

FLUFFY CHOCOLATE ORANGE COOKIES



Fluffy Chocolate Orange Cookies image

Nothing goes better together like orange and chocolate. These soft drop cookies are a scrumptious blend of those two flavours.

Provided by LUv 2 BaKE

Categories     Drop Cookies

Time 27m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 10

1/3 cup margarine
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground cloves
1 medium orange rind (grated rind from one orange)
1/4 cup orange juice
1 cup semi-sweet chocolate chips

Steps:

  • Cream margarine and brown sugar; beat in egg; add orange rind and orange juice.
  • Combine flour, baking soda, and cloves; blend thoroughly into creamed mixture.
  • Add chocolate chips; mix well.
  • Drop from teaspoon onto cookie sheets.
  • Bake at 375°F for 10-12 minutes.

Nutrition Facts : Calories 56.7, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.4, Sodium 43.9, Carbohydrate 8.4, Fiber 0.6, Sugar 4.2, Protein 0.9

CHOCOLATE ORANGE COOKIES



Chocolate Orange Cookies image

These cookies are decorated beautifully and are perfect for parties.

Provided by Martha Stewart

Yield Makes about 3 dozen

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
2/3 cup granulated sugar
1 large egg
Zest of 1 orange
1 tablespoon orange-flavored liqueur
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup grated semisweet chocolate

Steps:

  • Cream together butter and sugar. Beat in egg, zest, and liqueur. Mix until smooth. Sift together flour, baking powder, and salt, and add slowly to the butter mixture. Stir in chocolate. Beat well.
  • Chill dough for several hours.
  • Heat oven to 325 degrees.
  • Roll dough 1/4 inch thick and cut into shapes.
  • Bake for 15 minutes, or until golden.

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