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Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!
Few weeks ago, my friend gave me Orange Dark Chocolate. I love orange flavored desserts, but even more if it is orange flavored dark chocolate. I did not have a chance to eat it on its own because I decided to use it for my baking. I went crazy over it! I had tried several orange flavored chocolates but nothing comes close to this one in terms of orange flavor. The orange flavor was very intense, and the chocolate was very smooth and with just the right amount of bitterness with complements perfectly well with the citrus flavor. Best of all, it was perfect for baking, jackpot! I had used it for my Orange Biscotti and it was fantastic, I was head over heels in love with it.
If you use chocolates in your baking, you probably know that there are some bar chocolate that are not suitable for baking. Although I often used baking chocolates and couverture chocolates, I don’t mind trying something new when I find one. This Orange Dark Chocolate came just right in time when I had been itching to make this Orange Fudge Cookie. Orange flavored dark chocolate plus fresh orange zest in a cookie with pure melted chocolate as base, I can imagine I will be doing a lot of running and biking to burn all the calories I will be collecting from eating this decadent cookie. It’s worth it! I will run miles for this cookies.
Since I love both brownie and cookies, I thought why not do a mash-up and enjoy both worlds. Why have 1 when I can have both? That’s always my excuse when I don’t want to decide, or when I’m feeling greedy with my sugar. You will either hate me or love me more when I tell you that the base of this cookie is almost pure chocolate. Yes, I never settle for anything less than the most sinful when it comes to fudgy cookies. Using pure melted chocolate as the base gave the cookie a really soft and fudgy texture, not to mention it made the cookie sinfully delicious.
This cookie is very soft, moist, fudgy and with a very nice orange flavor. I tell you, one piece will not be enough once you start eating this cookie, especially when its fresh out from the oven while it’s still soft, warm and melting. Don’t keep it all to yourself, share it and make your friends addicted with it to. Are you ready to drool? Let’s get started!
Big Batch Ingredients (Makes 12-16 cookies of approx 50 grams):
- 1 cup plus 2 and 1/2 tbsp all-purpose flour (be sure not to pack your flour)
- 3 tbsp unsweetened cocoa powder – sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 13 ounces semi-sweet chocolate, chopped (Divided: 11 ounces for melting, 2 ounces for mix in and toppings). (You can make it half semi-sweet half dark). I used orange flavored chocolate for more intense flavor, but if you cannot find it, use regular chocolate instead.
- 2 tbsp unsalted butter
- 1 and 1/2 tsp vanilla extract
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- Orange zest of 2 large oranges
- 2 large eggs, at room temperature
- 2 tbsp whole milk
Small Batch Ingredients (Makes 5 cookies of approx 50 grams):
- 1/2 cup + 2 tbsp all-purpose flour (be sure not to pack your flour)
- 1 tbsp unsweetened cocoa powder – sifted
- 1/2 tsp baking powder
- 1/4 tsp teaspoon salt
- 5.5 ounces semi-sweet/dark chocolate (Divided: 3.5 ounces for melting, 2 ounces for mix in and toppings). (You can make it half semi-sweet half dark). I used orange flavored chocolate for more intense flavor, but if you cannot find it, use regular chocolate instead)
- 1 tbsp unsalted butter
- 3/4 tsp vanilla extract
- 2 tbsp light brown sugar, packed
- 2 tbsp granulated sugar
- Orange zest from 2 large orange
- 1 large egg, at room temperature
- 1 tbsp whole milk
Note: Click on the photo to see description
- Preheat oven to 300 degrees (F). Line baking sheet with parchment paper, or use a silicone mat. Set aside while you make the batter.
- Dry Ingredients: In a medium-sized bowl sift together the flour, cocoa powder, baking powder, and salt; set aside.
- Wet Ingredients: In a large, microwave safe bowl, combine the chopped semi-sweet or dark chocolate and butter. Heat in the microwave for 15 seconds increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. You can also use a bain marie method (or water bath) and melt the chocolate over a simmering water. Whisk in the vanilla extract, orange zest, white and brown sugar then add beaten egg. Add in milk and mix until combined, consistency will be smooth.
- Dry + Wet Ingredients: Add the dry ingredients into the wet ingredients, and stir just to combine, do NOT over-mix.
- Fold in 1 ounce of chopped chocolate (chunks not finely chopped) , stirring until everything is just combined. Reserve the remaining 1 ounce for toppings after coming out from the oven.
- Chill batter for 30 minutes. This is a MUST to avoid spreading during baking. After chilling, the batter should be less sticky.
- Scoop 1 medium size ice cream scooper (about 50 grams) of the batter onto the prepared baking sheets. Make sure to leave at least 2-4 inches gap as this cookie spreads a lot. You can adjust the size to your preference but you also have to adjust the baking time.
- Bake until the edges are set, the tops are dark and shiny and the center slightly soft and fudgy. Press a few extra chocolate chunks on top of the warm cookies if desired. Allow cookies to completely cool on the baking sheet before serving:
- 1 medium size ice scream scooper (approx 50 grams makes 5 pieces) – bake for 17-19 minutes or until set.
Makes 5 large cookies
Good To Know:
I find oven thermometer is a good investment especially when making cookies. Since baking time for cookie is very short, it is very important to get the right temperature. It doesn’t cost much but it will save you a lot from ruining your cookie. Alternatively, if you don’t have one, I suggest you do a test bake for 1 cookie before baking the entire batch as calibration of oven could vary from oven to oven. Start with the minimum suggested time and adjust as needed. Once you find what works for your oven (normally it will be between the minimum and maximum time, or 1-2 minutes additional from the maximum time) then you can bake the entire batch.
How to Freeze Baked and Unbaked Cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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