These Terry's Chocolate Orange Cookies are soft and chewy with slightly crisp edges. They're packed full of festive flavour and are sure to be a hit with the whole family!
I'm so excited to share these Terry's Chocolate Orange cookies with you today! They've been on my 'to-bake' list for the longest time and I couldn't think of a more fitting time to make them than Christmas!
These are super easy to make and you don't even need to chill the dough. They can be made from start to finish in less than 30 minutes, so they're perfect if you're after a last-minute party dessert or sweet snack. I hope you enjoy them!
Ingredients
Here's everything you need to make Terry's Chocolate Orange cookies...
- Butter: Softened butter is key for getting that perfect cookie texture. Some people like to use melted butter but using softened will save the need to refrigerate the dough. To make sure it's soft enough to mix in with the sugars, I usually cut mine into cubes and microwave it for 10-20 seconds. It should be just on the verge of melting but still holding shape.
- Caster sugar: Caster sugar dissolves more easily into the butter than granulated, giving this recipe a delicious melt-in-your-mouth texture. People also might know caster sugar as superfine sugar.
- Soft brown sugar: This makes the cookies nice and chewy in the middle and helps them to spread a little as they bake. You can use dark brown sugar if that's all you have however, I recommend light brown sugar as it lets the chocolate orange flavours stand out.
- Medium Egg: The egg acts as a binder, helping to hold the cookies together. For an egg-free version, you can swap this out for 1 flax 'egg'. To make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of cold water. Let it sit for 5 minutes until it gets thick and gooey then just add it in instead of the egg as per the recipe.
- Orange extract: This will help to enhance the flavour of the Chocolate Orange. You can use orange zest instead- just add 2 tablespoons of it as you're mixing the egg in.
- Self-raising flour: Self-raising flour helps the cookies rise while plain flour will give a more flat, dense result. You don’t need to add any baking powder or soda separately.
- Cocoa Powder: To transform regular orange cookie dough into chocolate orange cookie dough.
- Terry's Chocolate Orange: The star of the show! I added a segment on top of each cookie and chopped the rest up into the cookie dough. Don't add whole segments on top before baking as they'll just melt in the oven.
- Dark chocolate chips: For an even more orangey flavour, swap the chocolate chips for 100g more chopped Chocolate Orange.
- Gold star sprinkles: These make the cookies look super special, perfect for Christmas or a celebration! I got mine from the baking aisle in Sainsbury's.
- Orange zest: A final sprinkling of fresh orange zest adds a pop of colour and additional flavour. It also makes the cookies smell amazing!
Equipment Notes
Aside from the ingredients, you'll also need the following kitchen tools...
- Electric whisk: Or a stand mixer, to mix the butter and sugar together. You can also do it by hand (I did) but it can be a bit of a workout!
- Mixing bowl: A large one, to make the cookie dough in.
- Wooden spoon: Or a strong silicone spatula, for mixing.
- Baking tray: These cookies spread a little bit as they bake so you'll need to space them apart. You can either use 1 large tray or two medium ones, or you can bake them in small batches.
- Baking paper: To prevent the cookies from sticking to the tray. If your tray is non-stick, you will need to reduce the baking time by 1-2 minutes.
- Food scale: To measure out your ingredients. This is also handy for dividing the dough into perfectly even pieces.
How to make Terry's Chocolate Orange Cookies
Step 1: Preheat your oven to 180°C (160°C for fan ovens) and line a large tray or two with baking paper.
Step 2: In a large bowl, mix 150g softened butter, 140g of caster sugar and 100g soft light brown sugar. You may need to use an electric whisk or stand mixer to do this.
Step 3: Add 1 medium egg and 1 teaspoon of orange extract. Mix well until smooth.
Step 4: Now add 225g of self-raising flour and 25g of cocoa powder. Stir it in and when the mixture is sticking together, use your hands to press it into a ball of dough.
Step 5: From 1 Terry's Chocolate Orange, set 12 segments aside. Chop the rest up into small chunks and gently knead them into the cookie dough along with 100g of dark chocolate chips.
Step 6: Divide the dough into 12 pieces and roll them into balls. Place them onto your baking tray, leaving a bit of space in between to allow for spreading.
Step 7: Bake for 11-12 minutes until the cookies are firm around the edges.
Step 8: While they're still warm, add 1 segment of Chocolate Orange onto each cookie. Gently press in some gold star sprinkles and top with fresh orange zest. As the cookies cool down, the chocolate and sprinkles will stick.
Step 9: Let the cookies cool completely before removing them from the tray.
Top Tips
- Keep the cookies in the fridge for an ultra-chewy, brownie-like texture.
- Press the chocolate orange segments into the cookies right after you take them out of the oven. Don't do it before baking as they'll just melt into a puddle in the oven!
- You can swap dark chocolate chips for an extra 100g of chopped Chocolate Orange.
FAQs
Yes, you can prepare the dough up to 48 hours in advance and keep it refrigerated and wrapped in clingfilm. When you're ready to make the cookies, just let the dough come to room temperature for about 30 minutes before shaping and baking. You can also divide the dough into balls and bake them straight from frozen, adding an extra few minutes to the baking time.
These will last for about 5 days in an airtight container. You can store them at room temperature but I prefer to keep mine in the fridge for a chewy texture.
Yes, you can freeze these for up to 3 months in a freezer bag or airtight container. To defrost, let them sit out on a plate at room temperature for an hour or two.
More chocolate orange desserts:
I hope you like my Terry's Chocolate Orange cookies! If you make them at home, please leave a comment and rating below to let me know what you think. Enjoy!
BEST Terry's Chocolate Orange Cookies
Ingredients
- 150 g Softened butter
- 140 g Caster sugar
- 100 g Soft light brown sugar
- 1 Medium Egg
- 1 Teaspoon Orange extract
- 225 g Self-raising flour
- 25 g Cocoa powder
- 1 Terry's Chocolate Orange
- 100 g Dark chocolate chips
Decoration (optional)
- Gold star sprinkles
- Orange zest
Instructions
- Preheat your oven to 180°C (160°C for fan ovens) and line a large tray or two with baking paper.
- Add the softened butter to a large bowl with the caster sugar and brown sugar. Mix well until combined, using a stand mixer or electric whisk to assist if needed.
- Add the egg and orange extract and mix well until smooth.
- Stir in the flour and cocoa powder. When it's starting to stick together, use your hands to press it together into a ball of dough.
- Set aside 12 segments of the Chocolate Orange and chop the rest into small chunks. Add the chopped pieces to the cookie dough along with the dark chocolate chips.
- Divide the dough into 12 pieces and roll each one into a ball. Place them on your lined tray, leaving a little space in between to allow for spreading.
- Bake the cookies for 11-12 minutes until firm around the edges. They may look a little underdone but they'll firm up as they cool.
- While the cookies are still warm, add a Chocolate Orange segment to each cookie then press in the gold stars and sprinkle over the orange zest.
- Let the cookies cool completely before removing them from the tray then enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 5 days. Keep them in the fridge for a chewy, brownie-like texture.
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