Terry's Triple Chocolate Orange Cookies
These chocolate orange cookies are crisp on the outside, gooey in the middle and filled with milk, white and dark Terry's chocolate orange! Can't forget to mention that these are NYC-style cookies; thick, chunky and mega delicious.
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Ingredients
- 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
Instructions
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!
Notes
Store your cookies in a baking tin at room temperature for up to 4 days.