Chocolate Orange Crinkle Cookies

Meet your new favorite Christmas cookie! These festive chocolate orange crinkle cookies are rich, chocolately, and have a subtle hint of orange.

One of my favorite candies are those chocolate oranges that only come out around Christmas. They are totally the inspiration behind these chocolate orange crinkle cookies although the orange flavor in these crinkle cookies is a bit more subtle.

These crinkle cookies are such a fun treat to take to friends and neighbors or to a cookie exchange. Plus, chocolate is always a good idea!

Ingredients needed

For the cookie dough:

• All purpose flour: The base of the cookies.
• Unsweetened cocoa powder: I prefer unsweetened natural cocoa powder but dutch (unsweetened) will also work.
• Baking soda: Make sure your baking soda is fresh for the best results.
• Salt: You will need just ¼ teaspoon of salt for this recipe.
• Butter: I recommend using unsalted butter so you can control the amount of salt that goes into this recipe. Your butter should be softened to room temperature, do not use melted butter.
• Sugar and brown sugar: To sweeten the cookies
• Eggs: You’ll need two large eggs for this recipe.
• Vanilla extract: You’ll need just ½ of a teaspoon of vanilla extract. Use pure vanilla extract, if possible.
• Orange extract: I used one teaspoon for a very subtle flavor. If you want a strong orange flavor add 1 ½ teaspoons.
• Chocolate chips: I used mini but regular chocolate chips also work.

To roll the cookies:

• Additional sugar and powdered sugar: For rolling the dough in. Use a small layer of granulated sugar to help the powdered sugar stick to the cookie dough.

How to make

To make these cookies, begin by mixing your dry ingredients (flour, cocoa powder, sugar, brown sugar, salt, baking soda) in a large mixing bowl. Stir well with a large spoon.

Next, mix in your wet ingredients and mix with a hand mixer until well combined. Be careful not to over mix the dough. Stir the chocolate chips in with a large spoon.

Let your dough chill in your fridge for at least one hour, preferably two. After the dough is chilled, form balls from about 2 tablespoons of dough.

Roll each ball in the granulated sugar and then in the powdered sugar. Place on a greased baking sheet, leaving room for the cookies to spread.

Bake the cookies for 11 to 13 minutes. I recommend using a parchment paper (not wax paper) lined baking sheet. You can also use a greased cookie sheet if you do not have any parchment paper on hand. Let the cookies rest for about 10 minutes on the baking sheet before carefully transferring to a cooling rack.

How to store

Store these cookies in an airtight container at room temperature. They will be good for up to 5 days after baking.

Tips

• Because these cookies finish baking on the tray, be sure that your oven is fully preheated before baking them or they will not bake completely.
• Be sure to chill the dough before baking, it is a must. Do not skip this step.
• If you really want a strong orange flavor add an additional ½ of a teaspoon extra orange extract. The recipe as is has a subtle orange flavor.
• The cookies may seem too soft when they come out of the oven but they will finish baking on the sheet. You will know they are done because the tops should be crinkled.

Other Christmas and holiday recipes:

• Chocolate Peppermint Crinkle Cookies
• Vanilla Crinkle Cookies
• Matcha Crinkle Cookies
• Gingerbread Banana Pudding
• Reindeer Chocolate Covered Strawberries

Don’t forget to share this recipe or save it for later with Pinterest!