Orange Chocolate Sandwich Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These orange chocolate sandwich cookies are pure magic, and honestly, they come together faster than you'd expect. The bright citrus flavor paired with rich dark chocolate creates this sophisticated taste that feels fancy but requires just 20 minutes of prep. I love using dark chocolate chips because they're packed with antioxidants that make indulging in these treats feel a little bit better. The whole recipe is straightforward enough that even if you're not an experienced baker, you'll have beautiful, impressive cookies ready to share in under an hour. Trust me, once you taste that perfect balance of zesty orange meeting deep chocolate, you'll be making these again and again.
Ella x
Ingredients
- 250all-purpose flour
- 6baking powder
- 3salt
- 150granulated sugar
- 100brown sugar
- 200unsalted butter
- 2orange zest
- 100orange juice
- 3large eggs
- 100cocoa powder
- 300dark chocolate chips
- 1sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a high-quality parchment paper to prevent cookies from sticking.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Sifting the flour beforehand can help remove any lumps.
- 3
In a large bowl, cream together butter and sugars until light and fluffy.
Tip: Scrape down the sides of the bowl halfway through the mixing process.
- 4
Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Use room temperature eggs for the best results.
- 5
Add the orange zest, orange juice, and cocoa powder to the wet ingredients and mix until well combined.
Tip: Use a stand mixer or a hand mixer for this step.
- 6
Gradually mix in the dry ingredients until a dough forms.
Tip: Use a dough scraper to prevent the dough from sticking to the sides of the bowl.
- 7
Divide the dough into two equal portions and roll each portion into a ball.
Tip: Use a gentle touch to avoid developing the gluten in the dough.
- 8
Flatten each ball into a disk using a rolling pin or your hands.
Tip: Make sure the disks are even in thickness for even baking.
- 9
Place one disk between two parchment paper squares and press a dark chocolate chip in the center.
Tip: Use a gentle touch to avoid crushing the chocolate.
- 10
Repeat the process with the remaining dough and chocolate chips.
Tip: Make sure to press the chocolate chips firmly into the center of each cookie.
- 11
Bake for 15-20 minutes or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 5 minutes of baking as they can quickly go from perfectly golden to overcooked.
- 12
Remove from the oven and sprinkle with sea salt.
Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 13
Allow the cookies to cool completely before serving.
Tip: Store the cookies in an airtight container at room temperature for up to 3 days.
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