Cookie Swap Chocolate Orange Cookies

Cookie Swap Chocolate Orange Cookies Recipe

Cookie Swap Chocolate Orange Cookies Recipe

Slice and Bake Chocolate Orange Cookies

Cookie swap season is in full mode and we have the perfect easy cookie recipe to impress your friends! Mixing the deep, velvety chocolate with the zesty burst of orange is like a dance of flavors that'll make your taste buds dance. As the dough transforms into golden-brown cookies in the oven, the whole place becomes a fragrant haven of sweet enchantment. So, preheat the oven, grab your apron, and get ready to whisk up a delight that's sure to make everyone go, "Mmm, where have these been all my life?" 

Wow your Friends at the cookie swap with this simple recipe!

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Dana prepared the dough the day before

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her girls helped finish the cookies

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The Chocolate Orange Cookies are crispy and perfectly balanced with orange zest and decadent dark chocolate! 

cookie dough on cookie sheet

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Recipe: Slice and Bake Chocolate Orange Cookies


  • 1 cup unsalted butter, softened

  • 1/2 cup light brown sugar, packed

  • 1-1/4 cups granulated sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure almond extract

  • 1 teaspoon freshly squeezed orange juice

  • 2-1/4 cups all purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon cardamom

  • 1 tablespoon orange zest (about 1 medium orange)

  • 4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting

  • Coarse sugar for rolling, (such as sugar in the raw)

  • Flake sea salt

  • Additional orange zest for sprinkling



In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute.


Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.


On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).


When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cool- ing rack.


While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!) Dip each cookie halfway into the chocolate to coat one side and place the half-coated cookie on a parchment or silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set.


Store the cookies in the refrigerator until ready to serve. Any leftovers should be kept in the fridge to ensure chocolate remains set.

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