Orange Almond Chocolate Cookies (Printable version)
Zesty orange, crunchy almonds, and rich chocolate chunks baked into soft, chewy cookies ready in 32 minutes.
# 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 the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed 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 fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. 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 mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden but the centers remain soft and slightly underdone.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The bright citrus cuts through the richness of dark chocolate in a way that makes each bite feel surprisingly balanced.
- These cookies freeze beautifully so you can always have dough ready when the craving hits.
02 -
- Overbaking is the single biggest threat to these cookies since they firm up considerably as they cool on the pan.
- Freezing the shaped dough balls for 15 minutes before baking prevents excessive spreading and creates thicker cookies.
03 -
- Toast the almonds in a dry pan for five minutes before chopping to deepen their flavor dramatically.
- Chilling the dough for at least 30 minutes before baking concentrates the flavors and prevents the cookies from spreading too thin.