A recipe for Orange Chocolate Chip Cookies! These cookies have orange zest along with chocolate chips for a fragrant twist to the classic treat.
I originally posted the recipe for these Orange Chocolate Chip Cookies back during my first year of blogging in 2012.
They have continued to be a favorite with my kids over the years and I am updating today (2025) with slight adjustments of the ingredients and method to create a more thick, decadent texture at their request.
If you prefer the thinner, more crispy cookies, check out my recipe for Spider Chocolate Chip Cookies and add the zest of 1 orange to the dough.
To achieve that thick and chewy texture, cold diced butter is beaten with orange-infused granulated sugar, brown sugar, an egg, and vanilla until mostly blended. The flour mixture is then added in parts to form a firm dough before finally stirring in chocolate chips.
The resulting dough rolled into large rounds, arranged on a baking sheet, and baked just until set and golden.
I especially love the Orange Chocolate Chip Cookies about 10 minutes after removing from the oven, while still warm, alongside a glass of orange juice. Once cooled to room temperature, store in an airtight container at room temperature for up to three days.
A Few Orange Chocolate Chip Cookie Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
To really infuse that orange flavor into every bite, rub the orange zest into the sugars before mixing with the other ingredients.
Scrape down the sides of the bowl as you process the dough to make sure everything is evenly blended.
These Orange Chocolate Chip Cookies are packed with 8 ounces (227 grams) of semi-sweet chocolate chips. For a more orange creamsicle flavor, substitute with white chocolate chips or even use a mixture of the two for more variety.
I formed each cookie into a ball with about 3 ounces (85 grams) of dough, a heaping 1/4 cup. If making them larger or smaller, the exact baking time may need to be adjusted.
Arrange up to 6 rounds of dough on the rimmed, parchment-lined baking sheet at least 3 inches (7.6 centimeters) apart. They will spread a bit while baking.
If baking both baking sheets at the same time, rotate halfway through the cooking time. If only baking one sheet at a time, keep the other sheet in the refrigerator while waiting.
Allow the Orange Chocolate Chip Cookies to cool on the baking sheet for about 10 minutes before removing to a wire rack. They will be delicate while still hot.
After baking and cooling, the cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them in a freezer-safe, airtight bag for up to 2 months.
Looking for more recipes using oranges?
Try my:
This recipe was originally posted in December 2012 and updated in November 2025.
Orange Chocolate Chip Cookies Recipe
Adapted from Little Bitty Bakes and Milk Jar Cookies Bakebook
Orange Chocolate Chip Cookies
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- zest of 1 large orange
- 10 tablespoons (141 grams) unsalted butter chilled and diced
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 8 ounces (227 grams) semi-sweet chocolate chips
Instructions
- Preheat oven to 350˚F (180˚C). Line two rimmed baking sheets with parchment paper or lightly grease.
- In a medium bowl, evenly mix together the flour, baking soda, and salt. Set aside.
- Place the granulated sugar and brown sugar in another bowl. Add the orange zest and use your fingertips to rub the zest into the sugars. This will help infuse the flavor.
- In the bowl of a stand mixer fitted with a paddle attachment, add the diced butter, orange-infused sugars, egg, and vanilla bean paste/extract.
- Beat the mixture on low speed until just blended with only small bits of the butter remaining. Scrape down the sides of the bowl as needed.
- Add half of the flour mixture and pulse just until no streaks of flour remain.
- Add the remaining half of the flour mixture and continue to pulse just until the flour is absorbed and the mixture is no longer crumbly.
- Fold in the chocolate chips until evenly combined.
- Break off a 3 ounce (85 gram) piece of dough (about a heaping 1/4 cup) and roll into ball. Place on the prepared baking sheet. Repeat with the remaining dough, arranging them at least 3 inches (7.6 centimeters) apart.
- Bake in the preheated oven until the bottom is golden brown and the top is just set with small crinkles starting to form, about 13-15 minutes. If baking both of the baking sheets at the same time, rotate halfway through the baking time. If baking one sheet at a time, place the other sheet in the refrigerator while waiting.
- Allow the cookies to cool on the baking sheet for 10 minutes before enjoying warm or removing to a wire rack to cool to room temperature.
- Store in an airtight container at room temperature for up to three days.
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