Chewy Chocolate Orange Soft Cookies
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.
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)
- 1½ 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.
- 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.
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.
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.
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.
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.