Big, thick and perfectly fudgy New York style chocolate orange cookies, are the cookie that you didn’t know you needed, until now! Utterly indulgent, these no chill cookies are stuffed with chunks of chocolate orange and can be ready to eat in under 30 minutes!
Ok before we get into this post and the recipe, can we take a moment to just look at those cookies!
They are big, chunky, dark and there’s chocolate orange on the top!
Please tell me you haven’t seen a chocolate orange cookie more perfect than these? And if you have, let me know where because I want to try them. These beauties take some beating.
And the best thing is you can make them at home; without having to travel across the Atlantic (if you’re me) to tuck into some warm and fresh from the famous Levain Bakery in NYC!
A cookie worth travelling for!
Yes, you did read that right. We did travel across the Atlantic to try the inspiration for these utterly decadent chocolate orange cookies.
The trip wasn’t purely just for cookies, although they were definitely a highlight! There were pastries too, from the amazing Supermoon Bakehouse. As well as visiting, tourist things and lots of walking.
NYC has been on my wanderlust list for years and the list of bakeries and patisseries to visit gets longer and longer. One day we’ll get back and tick off some more.
But in the meantime, it’s homemade cookies for me!
If you want to skip the essential information and handy tips for making absolutely the best NYC style chocolate orange cookies, then scroll down to the printable recipe card.
What are NYC cookies?
I bet you’re sat there thinking, what’s wrong with my store-bought cookies?
Well let’s be honest, they are ok; they fill a cookie shaped hole. It’s just that NYC cookies are in my book, the ultimate cookie!
Those Levain Bakery cookies I tracked down, are THE cookies of legend!
They are made from big balls of cookie dough that are not shaped, and when baked, just spread themselves out and around. Meaning you get a really thick centre that’s a little gooey, but you get crispy, chewy cookie edges too.
In other words, they are just awesome!!
What makes these chocolate orange cookies special?
Well, apart from the fact that these monster cookies are rich, dark and decadent; they are also…
- The all-round perfect cookie
- Copycat Levain Bakery style cookies in your own home
- Big, thick and fudgy, and packed full of chocolate orange chunks
- Deliciously easy to make and warm in your hands in under 30 minutes
- Easily adaptable so you can make your favourite flavour combo
I went for a chocolate orange combo; it’s one of my favourites especially in a Bundt cake or no bake cheesecake.
What you’ll need to make these
View my Amazon shopping list with equipment and ingredients.
Not only are they absolutely delicious, but these cookies are also super simple to make and take no special ingredients or equipment. So there’s no excuse not to make them!
The Ingredients
You’ll find all the base ingredients in your store-cupboard or pantry. And if you rescue a Terry’s chocolate orange from the Christmas chocolate supplies then you’re all good to go.
Here’s what you’ll need:
- Butter – You can use slightly salted butter, but if you prefer to use unsalted, add ¼ teaspoon of fine sea salt
- Light Muscovado Sugar – This helps give the cookies that a soft but slightly chewy texture we are looking for
- White Caster Sugar
- Plain Flour or All Purpose Flour
- Cocoa Powder – I use an intense dark cocoa powder, but you can use regular cocoa powder if you prefer
- Terry’s Chocolate Orange – Alternatively you can use orange flavoured chocolate or milk chocolate and add orange extract
- Egg – Make sure your egg is at room temperature before adding into the cookie dough
Recommended ingredients
The Equipment
The fact that these cookies are ready in under 30 minutes lies no only in their simple ingredients, but that you only need simple equipment too.
- Handheld Mixer or Stand Mixer
- Large Mixing Bowl
- Baking Sheets
- Baking Parchment
- Ice-Cream Scoop – This is optional. I use a scoop to evenly portion out my cookies, but you can weigh the cookie dough balls as well
Recommended equipment
How to make chocolate orange cookies
Full measurements and instructions can be found on the printable recipe card
The method for making Levain Bakery’s famous cookies is a closely guarded secret. But trust me, these are pretty close to the taste and texture I remember them to be.
Although if you’ve not had a NYC style cookie before, get ready for trying one of the best cookies you’ll ever make. And here’s how you make them…
- Beat the butter and sugar together – you’re after a smooth and creamy mixture. You can use a handheld mixer or stand mixer.
- Add the egg and beat the mixture again – make sure you beat well, so that the egg is well combined.
- Sieve the plain flour and cocoa powder into the mixture – this helps aerate the flour and make sure the cocoa powder is evenly distributed
- Fold in the plain flour and cocoa powder – gently mix everything together until you have a smooth cookie dough mixture
- Fold through the chocolate orange chunks – gently fold in with a spatula so that they are evenly distributed in the cookie dough
- Divide into dough balls then bake – make sure the dough balls have plenty of space around them on the baking sheets so they can spread out
TOP TIP: If you cannot find Terry’s chocolate orange, swap for milk chocolate and add 1 teaspoon of orange extract.
Step by step live video
Frequently asked questions
This depends on the size of the cookie dough balls. I go for dough balls between 60-80 grams, and this makes 10-12 cookies.
Once the cookies are cooled, they should be keep in an air-tight container at room temperature.
They are best eaten still slightly warm and soft in the centre; but they will keep for up to 5 days, in an air-tight container.
Yes you can! The easiest way is to form the cookie dough into dough balls and store in a Ziploc bag; then they are ready to just pop into the oven to bake. Alternatively, form the dough in a log shape and wrap well in cling-film. You can then slice off cookie rounds and bake from frozen.
Top tips for amazing cookies every time!
- Use chilled butter or just at room temperature – I know this goes against what we normally say for baking, but for cookies cold butter helps to spread them spreading too much when baking. I prefer to have my butter just at room temperature as it is easier to beat with the sugar.
- Weigh out your cookie dough balls – this helps make sure that all your cookies are the same size. For this recipe, I weigh mine to between 60-80 grams.
- Use an ice-cream scoop – if you don’t want to get your hands sticky with dough or faff with weighing each dough ball, you can use an ice-cream scoop to divide up the cookie dough. This ensure they are evenly sized.
- Leave space around the cookie dough balls – you will want to make sure you have about 2 inches between the dough balls, to allow the cookies to spread out when baking
- Use baking parchment or silicone baking mats – don’t be tempted to place your cookies straight on the baking sheet; this will cause the bases to overbake and you’ll end up with crispy bottoms.
- Leave the cookies to cool slightly – for that perfectly soft and slightly gooey centre of an NYC cookie, allow the cookies to cool for at least 15 minutes before tucking in.
More cookie recipes to try
If you liked these chocolate orange cookies here are some other recipes that I think you’d enjoy…
Chocolate Orange Cookies
Ingredients
- 115 g Butter Unsalted
- ¼ tsp Fine Sea Salt
- 120 g Light Muscovado Sugar or Soft Light Brown Sugar
- 70 g Caster Sugar or Superfine Sugar
- 1 Eggs Medium
- 200 g Plain Flour or All Purpose Flour
- 45 g Cocoa Powder
- 200 g Terry's Chocolate Orange Chopped
- 12 pieces Terry's Chocolate Orange For Decoration, Optional
VIDEO
Instructions
- Preheat the oven to 180C/350F and line two baking sheets with baking parchment or silicone baking mats.
- In a large mixing bowl, add the butter, muscovado sugar and caster sugar. Using a handheld mixer, beat the butter and sugars together until smooth and creamy. Alternatively, use a stand mixer with the paddle attachment.
- Add the egg to the mixture, and beat until well combined.
- Combine the flour and cocoa powder, and sieve into the mixture. Gently fold everything together until you have a thick cookie dough mixture.
- Add the chopped chocolate orange to the cookie dough and fold through with a spatula so it is evenly distributed.
- Divide the cookie dough into balls. Use a kitchen scale to make sure the dough balls are approximately the same weight; between 60-80 grams each. Alternatively use an ice-cream scoop to divide up the cookie dough.
- Place the dough balls onto the lined baking sheets, leaving about 2-inches between the balls to allow them to spread when baking.
- Bake the cookies at 180C/350F for between 12-14 minutes. The cookies should still be slightly soft in the centre.
- Allow the cookies to cool on the baking sheet for 15 minutes before enjoying them!
Notes
Once the cookies are cooled, they should be keep in an air-tight container at room temperature. How long do the cookies keep for?
They are best eaten still slightly warm and soft in the centre; but they will keep for up to 5 days, in an air-tight container. Can I freeze the cookie dough?
Yes you can! The easiest way is to form the cookie dough into dough balls and store in a Ziploc bag; then they are ready to just pop into the oven to bake. Alternatively, form the dough in a log shape and wrap well in cling-film. You can then slice off cookie rounds and bake from frozen.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
