If you love almond desserts, chocolate chip cookies, and chocolate-covered oranges as much as I do, you're going to LOVE these orange almond chocolate chip cookies!! The combination might sound a little crazy, but I promise you the flavors go so well together! Give them a try & let me know what you think - they only take about 30 minutes to whip up (no chilling required!) 🍪
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My husband Chris and I go on a coffee & pastries date almost every weekend.
In February, my favorite local bakery had a seasonal financier that was like a fluffy almond sponge with little pieces of orange flavored chocolate speckled throughout.
I got one every time we visited until they stopped making them 😅 I still want to recreate them as financiers, but I thought cookie form would be just as delicious, and it is!!
After a few rounds of testing, this is the version that had Chris reaching for seconds. It's one of my personal favorite cookie recipes on the blog, and they're great for gifting, cookie swaps, or just treating yourself after a long day!
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Why You'll Love This Recipe
- A fun twist on a classic - the fresh orange zest pairs so well with the chocolate and almond flavors. It's cozy, yet special!
- Small batch friendly - this recipe makes about a dozen cookies, so it's great for sharing with a few people or keeping as a treat for yourself throughout the week.
- No chill time required - scoop and bake right away, or chill for 30 minutes if you want a thicker, chewier cookie.
- Ready in less than 30 minutes with simple ingredients you can find at any grocery store.
If you love fun spins on the classic cookie, my malted chocolate chip cookies are another reader favorite that prove a small twist can make a big difference!
Recipe Ingredients
You'll need the following ingredients to make these delicious cookies:
Ingredient Notes:
- Orange zest is what gives these cookies their bright citrus flavor. Be careful not to grate into the white pith underneath the skin (it'll add a bitter taste you don't want). You'll rub the zest into the granulated sugar with your fingers to release its oils, which makes a huge difference in how much orange you taste in the finished cookie! About half of a medium orange will give you the teaspoon you need, but feel free to add more or less.
- Almond extract adds a warm, nutty sweetness that pairs amazingly with the orange and chocolate. A little goes a long way here, so just ¼ teaspoon is plenty (it's more subtle than in my almond sugar cookies). You can find it in the baking aisle next to the vanilla extract.
- Mini chocolate chips work better than regular-sized chips in this recipe because they distribute more evenly through the dough, so the chocolate isn't overpowering. I use mini chips in my chocolate chip loaf cake for the same reason!
- Sliced almonds add a subtle crunch that complements the soft, chewy cookie texture. I like crushing them into smaller pieces before folding them in!
- Unsalted butter should be at room temperature before you start. It should still feel slightly firm when you press into it. If it's too warm/melty, your cookies may spread more than you want them to.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use dark chocolate chunks in place of mini chocolate chips for more melty chocolate puddles throughout the cookies.
- Lemon twist - if you prefer lemon over orange, use lemon zest in place of the orange zest. You'll also love my lemon sugar cookies!
- Swap the sliced almonds for chopped pecans or walnuts if that's what you have on hand or prefer.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Orange Almond Chocolate Chip Cookies
Step 1: In a small bowl, whisk together the flour, baking soda, and salt.
Step 2: In a medium bowl, combine the orange zest and granulated sugar. Rub them together with your fingers to infuse the sugar with the orange oils for extra flavor!
Step 3: Mix the softened butter and brown sugar into the orange sugar until light and fluffy. Then, mix in the egg, vanilla extract, and almond extract really well.
Step 4: Stir the dry ingredients into the wet ones just until a few flour streaks remain.
Step 5: Evenly fold the mini chocolate chips and sliced almonds into the dough.
Step 6: Scoop and roll the cookie dough into balls. I like to use a 3-tablespoon cookie scoop!
Step 7 (Optional): For an extra nutty crunch, dip the tops of the cookie dough balls into extra sliced almonds. For a chewier, more flavorful texture, chill the dough balls (uncovered) for at least 30 minutes.
Step 8: Bake about 2 inches apart on a light metal cookie sheet lined with parchment paper at 350°F until the edges start to tan (about 8-10 minutes).
Kayla's Top Tips
- Rub the zest into the sugar. This is what makes the orange flavor stand out in these cookies. If you skip it and just toss the zest in with everything else, the orange will be pretty subtle.
- Weigh your flour with a food scale. Over-measuring flour is the most common reason cookies turn out dry and puffy instead of soft and chewy. If you don't have a scale, spoon the flour into your measuring cup and level it off with a straightedge.
- Pull them from the oven early. Take the cookies out when the edges are barely tan and the centers still look slightly underdone. They'll continue to firm up on the hot baking sheet as they cool. If you wait until they look fully done in the oven, they'll end up crunchy and over-baked (which might be your thing - no judgment here!).
- Crush the almonds before mixing them in. Smaller pieces distribute more evenly so you get a little nutty crunch in every bite instead of one big piece here and there.
Common Questions
You can! Mini chips just distribute more evenly so you get little bits of chocolate in every bite. Regular chips will give you bigger pockets of chocolate.
Nope! You can bake these right away. But if you want a slightly thicker, chewier cookie with more flavor, I recommend chilling the dough balls for 30 minutes. Watch this video to see the difference chilling makes!
This usually happens when the butter is too warm. It should be somewhat soft yet still slightly firm when you press into it. If your butter got too warm, then I definitely recommend chilling the dough balls before baking.
Storage
Room Temperature
Store the cooled cookies in an airtight container for up to 1 week. Keep a slice of white bread in the container to help them stay soft longer. Chris said they're even better than my classic chocolate chip cookies are on the 2nd day!
Freezing Instructions
Freeze the fully cooled cookies in a freezer-safe container for up to 1 month. Let them thaw at room temperature or pop them in the microwave for 10-15 seconds.
Make Ahead
Freeze the scooped cookie dough balls in a freezer-safe container for up to 1 month. Bake the frozen dough balls at 350°F for about 8-12 minutes (no need to thaw!).
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Orange Almond Chocolate Chip Cookies
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Spatula
- Electric mixer
- 3-tablespoon cookie scoop
Ingredients
- 1½ cups (188 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon (2 g) orange zest about ½ of a medium orange
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (100 g) light brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (84 g) mini chocolate chips
- ¼ cup (30 g) sliced almonds plus 2 tablespoons (15g) extra for optional topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a medium bowl, combine the orange zest and granulated sugar. Rub them together with your fingers until the sugar looks slightly moist and sandy - this releases the orange oils for extra flavor.1 teaspoon orange zest, ¼ cup granulated sugar
- Add the softened butter and brown sugar to the orange sugar and cream together until light and fluffy. Mix in the egg, vanilla extract, and almond extract, scraping the sides as needed to incorporate everything evenly.½ cup unsalted butter, ½ cup light brown sugar, 1 large egg, ½ teaspoon vanilla extract, ¼ teaspoon almond extract
- Stir the dry ingredients into the wet mixture just until a few flour streaks remain.
- Fold the mini chocolate chips and sliced almonds evenly into the dough.½ cup mini chocolate chips, ¼ cup sliced almonds
- Scoop and roll the dough into smooth balls (I use a 3-tablespoon cookie scoop).
- Optional steps:For an extra crunch, dip the tops of each dough ball into additional sliced almonds.For a chewier, more flavorful texture, chill the dough balls uncovered in the refrigerator for 30 minutes.
- Place the dough balls 2 inches apart on your prepared baking sheet. Bake on the middle rack until the edges start to tan (about 8-10 minutes).
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
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