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Chewy Chocolate Orange Soft Cookies

Photo of large soft chocolate chip cookies on a pink plate, 2 on a small plate and glass of milk to the background.
These chewy chocolate orange soft cookies are not only tasty but a super simple recipe that they had to be used as Sweet Lesson 4 as my introduction to biscuits & cookies.  Perfect to make with the kids or for beginner bakers.

Chewy Chocolate Orange Soft Cookies

Sweet Lesson 4


*Original posted 19/08/2018, updated photos & video 11/05/2024


Close shot of a stack of chocolate chip cookies on a pink plate.

What Are These Cookies?

These chewy chocolate orange soft cookies are a simple but yummy, chocolate and orange flavoured large cookie. About 3″/7.5cm in diameter, these soft chewy cookies are similar to the fresh cookies you find in the likes of Asda, Tesco etc.

Why Make These Soft Cookies?

  • Introduction to cookie/biscuit making
  • Easy & quick to make & a beginner’s recipe
  • Taste great
  • Adjust the flavour/inclusions
  • Step-By-Step Instructions & photos
  • Video Tutorial


Close shot of a pink latex gloved hand holding 2 halve sof a soft chewy chocolate chip cookie, showing the texture.

Origin Of The Recipe

These soft & chewy chocolate chip cookies are based on Anna Olson’s recipe. I have re-written the recipe in more detail & in my own wording, as well as making a few small changes.

These cookies make a great starting point as an introduction to making cookies or biscuits. Hence, why I have including these in the lessons section & the first of the cookies/biscuit recipes.

Recipe Yield

This recipe makes 14 large, soft cookies (about 3″, 7.5cm wide). Use the Recipe Card below, to easily increase & double or triple the recipe.


Ingredients & Alternatives

Here are the ingredients for soft chocolate orange chewy cookies:

  • Butter, unsalted
  • Granulated Sugar
  • Light Brown Sugar
  • Egg
  • Orange Extract
  • Flour
  • Cornflour (Corn Starch)
  • Bicarbonate Of Soda (Baking Soda)
  • Chocolate Chips

**Note ingredient amounts listed in the Recipe Card below.

Jump to Recipe

Sugar

Be sure to use the specified combination of light brown sugar and regular white granulated sugar. Using less or no brown sugar, & you run the risk of the cookies not being soft & chewy.

Butter

Unsalted butter should always be used in baking, unless specifically stated to use salted. This not only controls the salt intake, but the percentage of salt in salted butter, varies from brand to brand. Not only this, but salted butter contains more water, which can affect the end result of some bakes.

Make sure to have softened & let the butter come to room temperature before using. Cutting in smaller pieces (about 1cm, ⅓”) is a good tip, as a smaller surface area will make the butter soften faster. Otherwise, you can try this hack for softening butter in about 12 minutes, that I reviewed in a quick video.


Long shot of large soft chocolate chip cookies on a pink plate, 2 on a small plate and glass of milk to the background.

Eggs

Like butter, eggs should always be at room temperature when used in baking. So if you store in the fridge, remember to remove same time as your butter.

UK size medium or large, are about the same size as US large to extra large eggs.

Flour

These chocolate orange cookies have been developed using Plain Flour/All Purpose Flour as UK self-raising flour would produce a smaller but thicker more cake-like cookie with no chewy texture.


Extra close shot of a stack of chocolate chip cookies with 3 haves stacke don top, showing the chocolate and texture.

Cornflour

Also known as Corn Starch, cornflour is very important for these cookies and even my Traditional Scottish Shortbread biscuits. Even with a small amount, cornflour helps produce a very soft delicate texture of biscuit/cookie & should not be omitted.

Orange Extract

To take these cookies to the next level, using a nice orange extract, pairs beautifully with the chocolate chips and makes them smell great too. You can alternatively use vanilla and read my article on Homemade Vanilla Extract For Baking.

Chocolate Chips

Any kind (milk or dark, semi-sweet or bitter) baking chocolate chips can be used. Alternatively, roughly chopped baking chocolate or even Aldi’s basic dark/plain/bitter chocolate works great too.


Long shot of large soft chocolate chip cookies on a pink plate, 2 on a small plate and glass of milk to the background.

FAQs & Tips For Soft Cookies

“What is the key to soft cookies?”

“What is the secret to making cookies soft and chewy?”

“What makes a cookie chewy & soft?”

“How do you make cookies soft instead of crunchy?”

Most biscuits and cookies, and in particular for soft biscuit, the key is to slightly under-bake. This ensures they are not only over-baked, but the cookies will also continue to bake, out of the oven, from residual heat from the baking tray/sheet.

Cornflour (Corn Starch) is also very important for soft & chewy cookies. It reduces the protein content slightly, but like brown sugar, it helps make them softer. Brown sugar attracts & absorbs more moisture than white sugar and this in turn produces a moist & chewy cookie, that does not dry out & become crispy quite as easily.


Extra close shot of pink latex gloved hand holding half piece of soft chocolate chip cookies showing texture.

“Why do my homemade cookies go hard?”

As mentioned above, it is best to slightly under-bake biscuits & cookies. Over bake & by the time they are cooling, they are less moist, dry up quicker and become crispy or hard. Storing cookies in plastic food bags can also make your once soft cookies now a hard cookie. So metal cake or cookie tins work best.

Beginner Baker Instructions

As I mentioned, this is Sweet Lesson No.4 for beginner bakers. If you are not a beginner baker, you can jump to the recipe. But for beginners, please read the recipe instructions thoroughly & check out the How The Lessons Structure Works for more guidance & the order to complete the lessons.


Step-By-Step Instructions

1. Begin by cubing the butter in small pieces (about 1cm, ⅓”) for the butter to soften. (This is because a smaller surface area will result in the butter coming to room temperature quicker). **Be sure to have the egg at room temperature too.

2. Using a hand-mixer or stand-mixer, beat the softened cubed butter till paste-like (see Photo 1).

3. Add the brown & white sugar & ‘cream together’. This involves beating till the mixture is combined and a relatively smooth consistency as seen in Photo 1. **Note that since we are making cookies and not cakes, you don’t need to beat quite as long.


4. Next add the egg to the mixture, as well as the orange extract (or Vanilaa extract) and beat just until incorporated.

5. Add the flour & bicarbonate of soda (Baking Soda) and mix just until combined and no more flour remains at the bottom of the bowl.

6. Heat the oven to: 180°c/160°c fan oven/350°f/Gas Mark 4 .

7. Add about ⅓ of the chocolate chips to the cookie batter & ‘fold’ in using a spatula or spoon. (See the video for how this is done).


8. Repeat with the remaining ⅔  of the chocolate chips, adding in the same manner. **Adding in increments results in a more even distribution of the chips.

9. Now paper line your baking trays (baking sheets), being sure to grease the paper in place if there is no lip on the trays/sheets. See in Photo 3 where my new pink tray I used Frylight one cal cooking spray to grease in position. **DO NOT bake without baking/parchment paper or a silicone baking mat as we want the cookies to spread.

10. Scoop rounded tbsp worth of the cookie dough per cookie, and place on the prepared tray, leaving at least 5cm/2″ gap in-between each cookie. (See Photo 3). **DO NOT flatten the cookies, leave as ‘rough balls of dough’.


11. Place the cookie trays in the fridge only until your oven has come to temperature. (**Do not let the cookie dough chill for any longer than 10 minutes).

12. Pop both trays in the centre-most area of the oven and bake for 8-10 minutes. If your oven does not bake evenly, you can swap and turn the trays after 6 minutes, but not before this.

13. The cookies should be removed once golden around the edges, set on top, but still soft in the centre. For soft chewy cookies we want to slightly under-bake them, as they will continue to cook out of the oven, because of residual heat from the baking tray/sheet.


14. Once out the oven, place everything on a cooling rack & leave for just 3-5 minutes, before transferring the cookies, paper & all, onto the cooling rack & removing the tray.

15. Leave to cool for about 5-10 minutes and then you can enjoy your freshly baked cookies.

16. If not having right away, it is best to store the cookies in an airtight container such as a metal cake or cookie tin. This will keep them soft but placing in plastic containers of food bags, runs the risk of the cookies going hard.


45 degree shot of a pink plate of stacked chocolate chip large cookies, pink crockery and milk glass to the background.

17. They can be stored in a tin for up to 10 days. Unbaked cookie dough can be frozen in portions by flash freezing on a tray & then transferring to a labelled food bag, for up to 4 months1. I have not tried freezing the baked cookies so can’t advise with certainty on this one.

DIFFICULTY LEVEL : easy, beginner

Rating: 1 out of 5.

Lessons bakers – now that you have read the detailed step-by-step instructions, make the cookies, take notes as you go & proceed to Theory Lesson No.8 – Whipping Cream.


Readers choc chip cookies on a plate with strawberries.
Reader’s Photo

See here a photo of these chocolate orange cookies, made by my friend Diana. Love the presentation! More reader photos can be viewed on the Readers’ Feedback & Photos page.

More Easy Biscuits & Cookies

Try my British classic bakes like Digestive Biscuits, several Scottish Shortbread recipes, or check out the cookies & biscuits page .


Recipe Card

Chewy Chocolate Orange Soft Cookies

Close shot of a stack of chocolate chip cookies on a pink plate.
These chewy chocolate orange soft cookies are not only tasty but a super simple recipe & Sweet Lesson 4 for beginner bakers, as my introduction to biscuits & cookies.
Caro @ Caroline’s Easy Baking Lessons
Prep Time 25 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Serving Size 14 Cookies

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Hand/stand mixer (or Large bowl & wooden spoon)
  • Spray Oil (Butter or cake release spray for greasing – optional)
  • Baking/parchment paper
  • 2 Baking tray/sheet
  • Tbsp or small scoop
  • Cooling rack
  • OVEN: 180°c/160°c fan/350°f/Gas Mark 4

Ingredients

  • 85 grams Unsalted Butter (cubed & soft, 3 oz, ⅓ cup)
  • 100 grams Light Brown Sugar (3½ oz, ½ packed cup)
  • 25 grams Granulated Sugar (scant 2 tbsp, ¾ oz, or ⅛ cup)
  • 1 Egg (medium – large UK, large – extra large USA)
  • tsp Orange Extract (or homemade Vanilla Extract)
  • 125 grams Plain Flour (4½ oz, 1 cup All Purpose Flour)
  • ½ tsp Bicarbonate of Soda (Baking Soda)
  • 1 tsp Cornflour (Corn Starch)
  • 90 grams Chocolate chips (3 oz, ½ cup, or chopped chocolate)

Instructions

Prepare The Cookie Dough

  • Cube the 85 grams Unsalted Butter small (about 1cm, ⅓") & allow the butter to soften & come to room temperature quicker. Make sure the egg is at room temperature too.
  • Add the softened butter to a mixing bowl & beat before adding in the 100 grams Light Brown Sugar & 25 grams Granulated Sugar & creaming together. Heat the oven to 180°c/160°c fan oven/350°f/Gas Mark 4 .
  • Beat in 1 Egg & 1½ tsp Orange Extract (or homemade vanilla extract), mixing until combined. Add the 125 grams Plain Flour, ½ tsp Bicarbonate of Soda (Baking Soda) & 1 tsp Cornflour (Corn Starch), mixing only until everything is incorporated. Fold in ⅓ of the 90 grams Chocolate chips at a time until all evenly distributed.

Prepare Baking Trays/Cookie Sheets

  • Paper line the 2 baking trays/cookies sheets, holding in place with Frylight cooking spray, butter or cake release spray. DO NOT bake without paper or a silicone baking mat.

Baking The Cookies

  • Add rounded tbsp worth of cookie dough to the prepared baking tray/sheet, leaving at least 5cm/2" in-between each cookie, making sure not to flatten the dough. The cookie dough should yield about 14 large cookies.
  • Place in the fridge only until the oven is ready (but not for longer than 10 minutes). Bake in the centre of the oven, for 8-10 minutes until golden brown, edges are set, the middle is soft, slightly under-baked and the cookies have spread to about 3"/7½cm wide. **If your oven bakes uneven, rotate and swap the trays after 6 minutes of baking.
  • Leave to cool on the tray, on top of a cooling rack for 3 minutes before transferring with the paper, to the cooling rack only, & leaving for about 5 minutes.

Serving & Storing

  • Enjoy freshly baked cookies with a cold glass of milk, or your favourite hot beverage.
    Close shot of a stack of chocolate chip cookies on a pink plate.
  • To last longer, these chocolate orange soft cookies should be stored in a metal cake or cookie tin. (Make sure to add to the tin, within 1 hour of baking if not consuming). Where they will remain soft and good for up to 10 days. Plastic containers or food bags are not recommended as they can make the cookies go hard. Unbaked cookie portions can be flash-frozen on a tray before adding to a labelled food bag & frozen for up to 4 months1.

Video

Notes

Sugar – make sure to use stated ratio of brown to white sugar as brown helps keep the cookies soft & chewy.
Butter – always unsalted should be used in baking.
Eggs – US equivalent sizing large to extra large & make sure to use room temperature eggs.
Flour – Plain/All Purpose flour used as UK self-raising would produce a more cake-like cookie.
Extra close shot of a stack of chocolate chip cookies with 3 haves stacke don top, showing the chocolate and texture.
Cornflour – (Corn Starch) should not be omitted as helps with the cookie texture.
Orange Extract – pairs beautifully with the chocolate, but Homemade Vanilla Extract works great too.
Chocolate Chips – baking chocolate chips or roughly chopped plain/dark/bitter chocolate works too.
Recipe Yield – makes 14 large cookies.
More detailed information, process photos and tips for soft & chewy cookies, can be found before this Recipe Card.
Autumn/Fall biege shades and straw decorations, surrounding white plate on white bright table setting with coffeec ups, and plate of Scottish shortbread round cookies, half coated in chocolate and coconut.Try my British classic bake Digestive Biscuits, (above) but with a coconut twist.  Check out the cookies & biscuits page for more easy recipes or view the Readers’ Feedback & Photos section.

Nutritional Information – all information is approximate & from website MyFitnessPal.com.  Calculations are based on using ingredients as specified above, with a yield of 14 cookies, where 1 serving is one cookie of 14.  Make bigger or smaller cookies and these values will change. 
 
 
Nutrition Facts
Chewy Chocolate Orange Soft Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
145
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
27
mg
9
%
Sodium
 
497
mg
22
%
Potassium
 
5
mg
0
%
Carbohydrates
 
20
g
7
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Close shot of a stack of chocolate chip cookies on a pink plate.
Extra close shot of a stack of chocolate chip cookies with 3 haves stacke don top, showing the chocolate and texture.
Close shot of a pink latex gloved hand holding 2 halve sof a soft chewy chocolate chip cookie, showing the texture.
Long shot of large soft chocolate chip cookies on a pink plate, 2 on a small plate and glass of milk to the background.

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Happy Learning & Baking!

Caro x


Chewy Chocolate Orange Soft Cookies
Sweet Lesson No.4

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Reference:
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5 Comments

  1. (5/5)

    5 stars
    Love these soft cookies and the recipe is so easy too, I always recommend them.

    1. Thank you so much for taking the time to rate and comment on the recipe. Appreciate it! SO pleased you love the cookies.

  2. 5 stars
    These are amazing. The instructions are excellent with step by step instructions. Thank you Caro

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