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best orange chocolate chip cookies on board with glass of milk

Orange Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Dough Chilling: 1 hour
Total Time: 27 minutes
Servings: 36
Calories: 174kcal
Best Orange Chocolate Chip Cookies: An easy to follow recipe for orange chocolate chip cookies. Made in one bowl with melted butter. You'll love these soft and easy to make chocolate chip cookies filled with fresh orange.
Print Recipe


  • microwave safe mixing bowls
  • citrus zester
  • half sheet pan (2)
  • parchment paper or silicone baking mat


  • ¾ cup unsalted butter, slightly melted and cooled
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla, at room temperature
  • 1 tsp orange extract, at room temperature
  • 2 ¼ cup (290g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp orange zest roughly 2 oranges zested
  • 2 cups chocolate chips your pick on the variety, I used ⅓ each dark, semisweet, and milk


  • Place butter into your favorite glass mixing bowl and melt for 30-45 seconds in the microwave. You want the butter to be mostly melted with just a few lumps remaining.
  • Next, you'll add the brown sugar and granulated sugar. Mix by hand until well combined. Next, add in room temperature eggsvanilla and orange extract and mix until well combined.
  • Add the two eggs, vanilla and orange extract. Mix well to combine.
  • In a medium glass mixing bowl, combine flourbaking sodasalt and orange zest. Mix gently to combine.
  • Add the dry ingredients to the butter and eggs. Mix until well combined. Gently fold in your chocolate chips.
  • Use your cookie scoop to make balls of cookie dough. Arrange the dough on a quarter sheet pan and transfer to the freezer for at least one hour. After an hour, move on to baking your cookies or transfer the cookie dough to a freezer bag for future baking.
  • Preheat oven to 375°. Arrange the balls of frozen cookie dough at least 2 inches apart on a parchment or silicone baking mat lined half sheet pan.
    Bake cookies for 8-10 minutes or until the edges are just golden brown and the middles look just a little underdone.
  • Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.  


Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 27mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.9mg