Dark chocolate is lifted with the bright zest of orange and a sprinkle of sea salt in these Double Chocolate Orange Cookies. So good, you’ll barely be able to keep your hands out of the dough as the scent of orange hits your nose while scooping them onto the baking trays!
Yields 13-15 cookies
In a small, microwavable bowl, melt 56 grams (1/3 cup) or bittersweet chocolate chips. Start at 30 seconds on high, stir, and then heat at 15 second intervals until completely melted. Set aside to cool.
In the bowl of a stand mixer, or in a medium bowl with a hand mixer, cream together the cold, cubed butter, light brown sugar, and granulated sugar until light and fluffy. About 3-5 minutes.
Add in the egg and vanilla, one at a time. Mix until combined after each addition. Add in the cooled, melted chocolate and mix until fully combined; scrape down the edges of the mixing bowl with a spatula.
In a separate bowl, whisk together the flour, dark cocoa powder, salt, baking soda, and orange zest. Add these dry ingredients to the mixing bowl 1/2 at a time, mixing until the dough just begins to come together.
Stir in the bittersweet chocolate chip and the milk chocolate chips. Allow the dough to chill in the refrigerator for about 30 minutes.
Preheat the oven to 325°F and line two baking sheets with parchment paper. Using a large ice cream scoop or a large spoon, scoop the dough onto the prepared sheets (about 3 Tbsp worth of dough if using a regular spoon). Sprinkle some coarse or flaked sea salt on the top of each cookie. Bake 15-17 minutes and immediately transfer to a wire cooling rack or a cool baking sheet.