Why you’ll love these Terry’s chocolate orange cookies
- FLAVOUR: vanilla cookie dough, zesty orange and chocolate x3!!!
- TEXTURE: Crisp and crunchy on the outside, soft and gooey in the middle, with melted pockets of chocolate throughout.
- EASE: there’s nothing complicated about this recipe. Simple ingredients, simple steps.
- PERFECT FOR: all the chocolate orange lovers out there.
Let’s talk through the recipe
If you’ve made my chewy chocolate chip cookies before, then you may notice the steps for these NYC-style cookies is slightly different. First of all, this recipe calls for chilled butter rather than melted butter, which helps the cookies stay thick and puffy. The butter is beaten for 1 minute until broken up and slightly softer, then we mix in the two sugars, vanilla and eggs.
Next, we stir together the dry ingredients, which is a blend of self-raising flour and plain flour (reduces spread), baking powder and salt. This is then added to the butter mixture and everything is folded together to make a thick cookie dough.
Last but not least is the Terry’s chocolate orange. I decided to use a mix of milk, white and dark to make these cookies triple orange chocolate, but you can use just one flavour if you’d prefer. Either way, you will need 3 packs in total which is roughly 470g. Yes, it’s a lot of chocolate, but trust me, these cookies are worth it 🙂 Unwrap the chocolate and set aside 10 segments for decorating the cookies later, then chop up the rest into small chunks and mix into the cookie dough.
Once the cookie dough is ready, it’s time to shape it into balls and into the freezer they go. Freezing the cookie dough is the key to making thick, puffy, NYC-style cookies. 90 minutes is the minimum freezing time, but the sweet spot is 24 hours. This allows the flavour to develop and give the cookies a crisp outside but super gooey inside.
Now it’s baking time. These cookies are CHONKY, so I would suggest baking no more than 3-4 on a single baking tray. The cookies will only take 15 minutes in the oven, which is just enough time to pop the kettle on and make a cuppa. Perfect for dunking your Terry’s chocolate orange cookies into!
Recipe tips and troubleshooting
- Don’t skip the salt. These cookies are very chocolatey, so the salt will help balance the sweetness and elevate the flavour.
- Prefer to only use milk or white chocolate? No problem, just make sure you have 3 packs of Terry’s chocolate orange in total.
- Before chopping up the chocolate, set aside 10 chocolate orange segments to decorate your cookies with.
- Prefer to prep ahead or want to have a stash of cookie dough on hand at all times? You can freeze the cookie dough balls for up to 3 months and bake as and when that cookie craving hits!
- Heating up the baking tray beforehand will give the cookies a crisp and golden. It’s not essential but I think it does improve the texture.
- For picture perfect cookies, spin a large round cookie cutter around the freshly baked and still cookies to make them perfectly round.
- Once baked, leave the cookies on the baking tray for 15 minutes to set up. If you try to move them any sooner, they will fall apart.
Terry’s Triple Chocolate Orange Cookies
- 200 g Unsalted butter take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
- 180 g Light brown sugar
- 80 g White caster sugar
- 2 Large Eggs at room temperature
- 1 tsp Vanilla extract
- 250 g Self-raising flour
- 150 g Plain flour
- 0.5 tsp Salt
- 1 tsp Baking powder
- 3 packs Terry's Chocolate Orange milk, white and dark
Start by making the cookie dough
- Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer but not at the 'creamed' stage.
- Add both sugars and beat again to combine.
- Add the eggs and vanilla, and mix to combine.
- Stir the self-raising flour, plain flour, salt and baking powder together in a separate bowl. Add to the butter mixture and fold everything together to form a thick cookie dough.
- Set aside 10 Terry's Chocolate Orange segments. Then chop up the rest into small chunks. Add the chunks to the cookie dough and use your hands to mix them into the dough.
- Line a baking tray or tin (one that will fit inside your freezer) with clingfilm. Weigh out 110g of the cookie dough, use your hands to shape it into a ball and place it on the baking tray. Repeat until all the cookie dough is used up, making approximately 10 cookies in total.
- Cover the tin with clingfilm and place in the freezer for at least 90 minutes, or ideally 24 hours (the longer you leave them, the thicker the cookies will be). At this stage, you can leave the cookie dough balls in the freezer for up to 3 months and bake the cookies as and when a cookie craving hits!
Bake the cookies
- Preheat the oven to 180°C fan / 160°C conventional.
- Line a large baking tray with greaseproof paper and place in the hot oven for 5 minutes to heat up. The hot tray will help the cookies crisp up and brown on the outside but keep the middle soft and gooey.
- Place 3 or 4 of the frozen cookie dough balls onto the tray, leaving space between each so they have room to spread out. Bake for 15 minutes until golden.
- Push the leftover chocolate orange segments into the top of the cookies, then leave to cool for 15 minutes on the baking tray. Tuck in and enjoy!
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