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chocolate chocolate chips cookies Pinterest

Chocolate chocolate chips cookies flavored with orange zest, a soft, chewy and so flavorful double chocolate cookie with a hint of orange flavor, these chocolate chocolate chips cookies are a glass of milk’s best friend!

  • 40 3" cookies
  • Easy
  • 1 h 30

Recipe :


1 cup (2 sticks) (226 g.) unsalted butter, room temperature

3/4 cups (160 g.) granulated white sugar

3/4 cups (150 g.) light brown sugar

2 large eggs

2 cups (260 g.) all-purpose flour

1/4 cups (21 g.) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup (180 g.) milk chocolate chips

Zest of 1 orange

Make the chocolate cookie dough:

Rub the orange zest into the sugar

In the bowl of your stand mixer with the paddle attachment, on high speed, cream together the soft butter and sugars until creamy and smooth, about 3 minutes

Add eggs, one at a time and mix until incorporated

Sift together the flour, cocoa powder, baking soda and salt into the wet ingredients, mix briefly on low speed, just until incorporated

Add chocolate chips and mix just until incorporated. Do not overmix. With a spatula, check that all the flour is incorporated

Chill the dough for a minimum of one hour, or for as long as you can

Bake cookies:

Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper

Scoop dough with an ice cream scoop and place onto the prepared baking sheets, about 2 inches apart and bake for about 9 minutes or until the edges are set

Let cookies cool for 5 minutes on the baking sheet, optional: immediately add a few chocolate chips on top of cookies

Transfer to a wire rack to finish cooling

To bake perfect cookies:

Chill your cookie dough for as long as you can, even overnight when possible, not only will the different aromas blend together, but your cookies will remain thicker with the coldest cookie dough

If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger

Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water and I run my microwave empty for 2 or 3 minutes, then store my butter cut in chunks into the microwave off while I measure my other ingredients

Also, cookies will bake faster on a dark baking sheet than on a light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time

The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula