Chocolate Orange Brownie Cookies – These deliciously fudgy orange-infused chocolate cookies taste just like brownies! Made with cocoa powder and real chocolate, these cookies are made completely from scratch.
Chocolate Orange Brownie Cookies
These cookies really do taste just like chocolate brownies!
They’re fudgy on the inside, chewy on the outside, they are rich in chocolate flavour (made with cocoa powder AND real chocolate), and perfectly infused with a little orange extract.
Not to mention they have those signature crinkly tops.
My family commented saying they taste like Jaffa Cake flavoured brownies in cookie form. Yes, these Chocolate Orange Brownie Cookies are that amazing!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Dark chocolate: High quality chocolate you enjoy eating on its own.
- Unsalted butter
- Large eggs: You’ll need 2.
- Light brown sugar
- Caster/granulated sugar
- Orange extract: Do not try to use orange juice instead of the extract. It won’t be strong enough and the acidity can alter the overall results.
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
How to make Chocolate Orange Brownie Cookies
To make these cookies, simply add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugars.
Add the orange extract and chocolate mixture, and whisk until combined.
Add the flour, cocoa powder, baking powder, and salt, and mix until combined. The mixture will be like a thick brownie batter, not like a cookie dough.
You want to work quickly whilst the batter is still runny. The quicker you can get it onto baking trays and in the oven before it stiffens up, the more shiny and crinkly your cookies will be.
Using a small cookie scoop, immediately drop the batter onto two to three large baking trays lined with parchment paper or a silicone mat, spaced at least 2-inches apart (they will spread quite a bit).
Bake for 10 – 12 minutes, or until the tops of the cookies are crinkled and slightly domed.
Allow to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
The cookies will flatten out more and become firm with fudgy centres, and chewy edges.
NOTE: The first batch of cookies to come out of the oven will tend to be more crinkled and shiny compared to the batches that come after. This is because the batter is initially warmer and thinner to start off, but will eventually stiffen to a dough texture.
Do NOT try to re-heat the batter to achieve the same look over and over – this won’t work. Instead, use a larger baking tray that will hold more cookie batter, or use multiple trays at the same time.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Shop the Recipe
Here are a few handy tools I used to make these cookies. As an Amazon Associate, I earn from qualifying purchases.
- Baking trays
- Parchment paper: To line the baking trays.
- Mixing bowls: I love these Pyrex bowls!
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
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These Chocolate Orange Brownie Cookies are:
- super quick and easy to make
- deliciously fudgy and chewy
- rich in chocolate flavour
- perfectly infused with orange
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge. Heat one up in the microwave for a warm, gooey cookie!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Classic Peanut Butter Cookies
- Condensed Milk Chocolate Chip Cookies
- White Chocolate Raspberry Cookies
- Chocolate Chip Coffee Cookies
- 6-oz (175g) dark chocolate, coarsely chopped
- 1/2 cup (115g) unsalted butter
- 2 large eggs
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 2 teaspoons orange extract
- 1 cup (125g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 180C/350F/Gas 4, and line 2 - 3 large baking trays with parchment paper, or a silicone mat. Set aside.
- In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
- In a large mixing bowl, whisk together the eggs and sugars. Add the orange extract and chocolate mixture, and whisk until combined.
- Add the flour, cocoa powder, baking powder, and salt, and mix until combined.
- Using a small cookie scoop, immediately drop the batter onto the prepared baking trays, spaced at least 2-inches apart (they will spread quite a bit).
- Bake for 10 - 12 minutes, or until the tops of the cookies are crinkled and slightly domed.
- Allow to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.
Nutrition Information:Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 12mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.
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