Orange Almond Chocolate Cookies (Printable)
Bright orange and rich chocolate chunks paired with roasted almonds in soft, chewy cookies.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons vanilla extract
10 - Zest of 2 oranges
→ Add-ins
11 - 1 cup chopped roasted almonds
12 - 1 1/4 cups dark chocolate chunks or chips
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the flour is fully incorporated. Do not overmix.
06 - Using a spatula, gently fold the chopped almonds and chocolate chunks into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until the edges are golden but the centers remain soft.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The orange zest perfumes the entire dough without needing any extracts or fancy ingredients.
- That crunchy almond and melty chocolate contrast in every single bite is genuinely addictive.
- They stay soft and chewy for days if you can make them last that long.
02 -
- Overmixing the dough once the flour goes in creates tough, cakey cookies instead of chewy ones.
- Pulling the cookies out when the center still looks slightly raw is the single best trick for that perfect soft middle.
03 -
- Chill the dough for 30 minutes before scooping if your kitchen is warm, which prevents the cookies from spreading into thin pancakes.
- Press a few extra chocolate chunks into the top of each dough ball before baking for that bakery style look with visible chocolate on top.