Candied Orange Chunky Chocolate Chip Cookies

You know that cookie that makes people stop mid sentence and go “Wait, what is this?” This is that cookie. Bold chunks of chocolate crash into bright, citrusy candied orange in a buttery, chewy base that screams bakery level, not boring. It’s got texture, attitude, and just enough sophistication to make you feel like a genius baker without doing calculus.

What Makes This Recipe So Good

• Sweet-meets-bitter balance: The candied orange peels bring a honeyed, citrus zing that cuts through rich, dark chocolate. Perfect contrast, zero monotony.
• Chunky > chips: Using chopped chocolate creates melty pools and rugged bites. It’s a vibe.
• Chewy center, crisp edge: The dough uses brown sugar and a quick chill to nail that bakery-style texture.
• Gourmet without the fuss: Candied orange sounds fancy, but you can use store-bought or make it in 15 minutes.Either way, big payoff.
• Make-ahead friendly: Cookie dough and baked cookies store well. Your future self will thank you.

What Goes Into This Recipe – Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 3/4 cup (170g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange zest
• 1 cup (150g) candied orange peel, chopped (store-bought or homemade)
• 8 ounces (225g) dark chocolate, chopped into chunks (60–72% cacao)
• Optional: flaky sea salt, for finishing

Quick Homemade Candied Orange Peel (Optional)

If you want to make your own:

• 2 large oranges
• 1 cup (200g) sugar + extra for coating
• 1 cup (240ml) water

How to Make It – Instructions

1. Make quick candied orange (optional): Peel oranges in wide strips. Slice into thin strips.Boil peels in water for 2 minutes, drain; repeat once to remove bitterness. Simmer 1 cup sugar + 1 cup water, add peels, cook 15–20 minutes until translucent. Lift out, toss in sugar, cool, and chop.
2. Prep the dry mix: In a bowl, whisk flour, baking soda, baking powder, and salt.Set aside.
3. Whisk the wet: In a large bowl, whisk melted butter with brown and granulated sugars until glossy. Add egg, yolk, vanilla, and orange zest; whisk until smooth.
4. Combine: Stir dry ingredients into wet just until a few flour streaks remain. Fold in chopped chocolate and candied orange.
5. Chill: Cover and refrigerate 30–60 minutes.This firms the dough and intensifies flavor. Yes, it’s worth it.
6. Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
7. Scoop: Use a heaping 2-tablespoon scoop (about 45–50g).Space 3 inches apart. Press a few extra chocolate chunks on top for that bakery look.
8. Bake: 10–12 minutes until edges are set and centers are puffed but soft. If using flaky salt, sprinkle a pinch right after baking.
9. Pan-bang (optional): For crinkly edges, bang the tray on the counter once mid-bake and once right after removal.
10. Cool: Let cookies rest on the tray 5 minutes, then move to a rack.Expect gooey centers and melty chocolate puddles. You’re welcome.

Storage Instructions

• Room temperature: Store in an airtight container up to 4 days. Add a slice of bread to keep them soft (magic trick, not a myth).
• Fridge: Keeps up to 1 week; bring to room temp or rewarm 5 minutes at 300°F (150°C).
• Freeze baked cookies: Freeze flat, then bag for up to 2 months.Reheat from frozen at 325°F (165°C) for 6–8 minutes.
• Freeze dough: Scoop, freeze on a sheet, then bag up to 3 months. Bake from frozen at 350°F, adding 1–2 minutes.

Health Benefits

• Citrus antioxidants: Orange zest and peel provide flavonoids and vitamin C, supporting immune health and offering anti-inflammatory perks.
• Dark chocolate wins: Higher-cacao chocolate delivers polyphenols, which may support heart health and mood. Dessert with benefits?Yes, please.
• Portion-friendly energy: Carbs + fats make these satisfying; one cookie can curb snack chaos. Moderation is the move, IMO.
• Homemade control: You control sugar level, chocolate quality, and portion size. No mystery oils or additives here.

Avoid These Mistakes

• Skipping the chill: Warm dough spreads too fast and ruins texture.Even a 30-minute chill is huge.
• Overmixing: Tough cookies happen when you beat the flour into submission. Fold gently until just combined.
• Tiny chocolate chips: You’ll miss the gooey puddles. Use chopped bars or large chunks.
• Overbaking: Pull them when edges set and centers look soft.They finish on the tray. Dry cookies = sadness.
• Ignoring salt: A pinch of flaky salt makes the citrus and chocolate pop. Don’t skip it if you have it.

Different Ways to Make This

• Almond twist: Swap 1/2 cup flour for almond flour for a slightly denser, chewier bite.Add sliced almonds on top.
• Espresso upgrade: Add 1 teaspoon instant espresso to the butter-sugar mix. Coffee intensifies chocolate like a cheat code.
• Brown butter version: Brown the butter, cool 15 minutes, then proceed. Nutty, toffee vibes—unreal with orange.
• Gluten-free: Use a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
• Milk chocolate lovers: Go half dark, half milk.Sweeter profile, still balanced by citrus.
• Orange-cranberry-choc: Add 1/2 cup dried cranberries for tart pops and festive energy.

FAQ

Can I use regular orange zest instead of candied peel?

Yes, but it won’t deliver the same chewy, sweet citrus bites. If skipping candied peel, double the zest and add 2 teaspoons orange juice, then slightly increase flour by 1–2 tablespoons to maintain structure.

What chocolate works best?

Dark chocolate in the 60–72% range balances sweetness and cocoa intensity. Use bars and chop them for varied chunk sizes and better melt.

Chips are fine, but chunks are elite for texture.

Do I have to chill the dough?

Highly recommended. Chilling hydrates flour and firms butter, preventing excessive spread and boosting flavor. Even 30 minutes makes a visible difference, FYI.

How do I keep cookies soft for days?

Store them airtight with a slice of bread or a brown sugar saver.

The cookies steal moisture from the bread and stay plush. Also, don’t overbake—soft centers hold moisture longer.

Can I make these smaller or larger?

Absolutely. For minis, use 1-tablespoon scoops and bake 8–9 minutes.

For bakery giants (3 tablespoons), bake 12–14 minutes and cool longer on the tray.

What if my candied peel is too bitter?

Blanch it twice before candying, or soak store-bought peel in hot water for 5 minutes and pat dry. A touch more sugar in the dough can also help balance things out.

How do I get perfectly round cookies?

Use a round cookie cutter or glass to “scoot” the hot cookie into shape right after baking. Quick circular motions tidy edges for that pro look.

Can I make the dough ahead?

Yes—refrigerate up to 48 hours or freeze up to 3 months.

If chilled longer than a few hours, let it sit at room temp 10–15 minutes so it scoops easily.

Wrapping Up

These Candied Orange Chunky Chocolate Chip Cookies deliver a flavor combo that feels luxe but bakes easy. Bright citrus, deep chocolate, soft centers, crisp edges, this is the cookie you’ve been waiting for. Make them for a crowd, a date night, or just about any day.