Spiced Orange Chocolate Cookies


Inspired by Brown Eyed Baker’s Orange Cookies with Sweet Orange Glaze


These cookies are some of my favorite comfort food. They are perfect for this time of year and pair exquisitely with a chai latte or hot chocolate. 


Time: 45 mins to 1 hr 15 mins

Yield: 24 cookies



  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 4 tablespoons orange zest (adjust to the strength you want)
  • 1 cup unsalted butter
  • 3 tablespoons fresh orange juice
  • 1-2 drops of orange extract (optional, for extra orange flavor)
  • 1 egg
  • 8 oz chocolate (in bar or chip format; I prefer dark chocolate)



  • Preheat the oven to 350 degrees F. Line two baking pans with parchment paper and set aside. Also, make sure the butter has been taken out of the fridge so it can come to room temperature. 
  • In a medium bowl, whisk together the flour, baking powder, salt, and spices; set aside to be used later. 
  • In a small bowl, add the sugar and 3 tablespoons of the orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar and the sugar is tinted orange. This will really boost the flavor. 
  • Using an electric handheld or stand mixer on medium speed, cream together the butter and the orange zest-infused sugar for about 3 minutes, or until lighter in color and fluffy. 
  • Add the egg, orange juice, and orange extract. Combine using mixer, scraping the sides of the bowl with a spatula as needed. 
  • Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Don’t overmix! If the dough seems a little too soft to work with, refrigerate it for up to 30 minutes.
  • Using a medium cookie scoop or just your hand, scoop out the dough and roll them into small balls, placing them 2 inches apart on the prepared cookie sheets. Using your thumb or a spoon, make an indentation in the middle of each cookie.
  • Bake for 10 to 12 minutes, or until golden around the edges, but still pale in the middle. They will still be pretty soft at this point, but will firm up once taken out or the oven. Let cool for 5 to 10 minutes on the cookie sheet, and then move to a cooling rack to cool completely.
  • While the cookies are cooling, melt the chocolate in the microwave in 30 second increments, stirring between each. Spoon a small amount of chocolate into each cookie and let cool.
  • Finally, sprinkle the remaining 1 tablespoon of zest on top of the cookies!