These cookies are soft & chewy, with crisp edges and melty pools of dark chocolate, and studded with candied orange pieces.
These Candied Orange & Chocolate Chunk Cookies are for all the citrus and chocolate lovers out there. They are extremely delicious and simple to make!
The perfect blend of orange and dark chocolate…in cookie form!
These Candied Orange & Chocolate Chunk Cookies are packed full of orange flavor from lots of orange zest and candied orange pieces. The citrus blends perfectly with the rich pools of dark chocolate – it’s simply irresistible.
These cookies are simple and easy to make and happen to be 100% egg and dairy-free.
How to make Candied Orange & Chocolate Chunk Cookies:
- In a large mixing bowl, add granulated sugar and orange zest. Use your fingertips to massage zest into sugar until fully incorporated. Add brown sugar, melted butter, milk, and vanilla. Whisk vigorously until creamy and combined.
- Add flour, corn starch, salt, and baking soda. Use a wooden spoon or rubber spatula to combine until a soft dough forms. Fold in chopped chocolate and candied orange pieces. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough and distribute on baking sheet. Top each cookie with additional chopped chocolate and candied orange pieces.
- Bake for 12 minutes until edges are golden brown. The center may feel a bit underdone, but they will continue to bake out of the oven. Optional: To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Garnish with flaky sea salt and enjoy!
Why you’ll love these Candied Orange & Chocolate Chunk Cookies:
- Soft & chewy with crisp edges
- Contain the perfect blend of citrus and dark chocolate
- Simple & easy to make
- Oh so delicious!
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. However, you are welcome to do some experimenting yourself! It may work with a gluten-free 1-1 flour.
Can I make my own candied orange pieces?
Definitely! That’s what I did, but you can also purchase from the store. This is the recipe I used.
What dark chocolate do you recommend?
Since dark chocolate is one of the main flavors in these cookies, I recommend finding a high-quality chocolate bar. My favorite for baking is Guittard and Ghiradelli. You can also use dark chocolate chips, but they won’t become melty pools as shown in the photos.
If you’re looking for more delicious cookie recipes, you’ll also love these Samoa-Inspired Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Thin Mint-Inspired Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These cookies are soft & chewy, with crisp edges and melty pools of dark chocolate, and studded with candied orange pieces.
- ¼ cup (52g) granulated sugar
- 2 tbsp orange zest
- ½ cup (102g) packed dark brown sugar
- ½ cup (1 stick) vegan butter, melted
- 2 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cups (173g) all-purpose flour
- 1 tbsp corn starch
- ¾ tsp kosher salt
- ½ tsp baking soda
- 4 oz. bittersweet (60-70%) chocolate bar, roughly chopped
- ½ cup chopped candied orange pieces + ~2 tbsp more for topping
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In a large mixing bowl, add granulated sugar and orange zest. Use your fingertips to massage zest into sugar until fully incorporated. Add brown sugar, melted butter, milk, and vanilla. Whisk vigorously until creamy and combined.
-
Add flour, corn starch, salt, and baking soda. Use a wooden spoon or rubber spatula to combine until a soft dough forms. Fold in chopped chocolate and candied orange pieces. Cover and refrigerate for at least 1 hour.
-
Preheat oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough and distribute on baking sheet. Top each cookie with additional chopped chocolate and candied orange pieces.
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Bake for 12 minutes until edges are golden brown. The center may feel a bit underdone, but they will continue to bake out of the oven. Optional: To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
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Garnish with flaky sea salt and enjoy!
