Dark Chocolate Orange Crinkle Cookies are super chocolaty with a hint of orange flavor. Get the kids in the kitchen and let them help roll the dough in the powdered sugar!
This recipe and the giveaway included in this post is sponsored by Adams Extract #ChristmasCookie Week. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
Confession. Yes, I know it’s really not great to start a post off with a confession, but I feel like I need to get this off my chest first thing. I have never made crinkle cookies every in my life. And I think I’ve only had maybe one or two ever in my life? “So why make them now, ” you ask?
Because they look so cool!
Don’t they? With their hidden chocolate peaking out through all that powdered sugar. They just look so cool and fun to make. And, well, any cookie with chocolate in it is delicious in my book. Heck, ANYTHING with chocolate in it is delicious in my book. Unless it’s like chocolate salmon or chocolate asparagus or chocolate cilantro. That’s just not good.
I think this all comes from my aversion to powdered sugar. I don’t like powdered sugar donuts which sucks because all the jelly ones are powdered sugar. And I like jelly donuts. It’s messy. No matter how hard I try I make a killer mess in the kitchen every time take the container out. No matter how hard I try!! If I eat a donut or anything with powdered sugar on it, it gets all over me. That’s never pleasant.
And I made a total mess making these cookies. Which stressed me slightly. Because the hubs cleaned the kitchen recently. Then I told him Christmas Cookies Week was coming up. His comment? “Well there goes my clean kitchen!” It’s not like I don’t clean up when I’m finished. Heck sometimes you can’t even tell I’ve been in the kitchen. So, with the powdered sugar in this recipe, I was stressing.
Not only in rolling the dough in the powdered sugar but taking them off the tray to cool on the rack. Then putting them on the plate. And moving them to the prop plate before putting them in the zip top bag when I was finished. I left a trail of powdered sugar everywhere! EVERYWHERE! Even on the floor. The dogs were stressing because they wanted to help me clean up. But I had the vacuum ready to clean up the mess before they could.
Anytime I drop anything on the floor our little Hoover is like one of those robot things and just bee lines right for it. So much so that now the new dog is learning this behavior, too. Which sucks. When you’re in the kitchen trying to cook something up they’re always at your feet. At least with kids you can give them something ot entertain themselves with. I try bones. They’re not interested. Treats last like seconds. I’m seriously considering a second baby gate so I can block them from the main cooking area.
But, with all the trials and tribulations I had while making these cookies just look at them! Perfectly crinkled with the dark chocolate poking through. Feel free to use regular cocoa powder. I have an affinity for the dark chocolate since dark chocolate is my favorite chocolate. But that’s another post and another issue all together.
They have such a great wow factor in any cookie tin. I would suggest separating these out with some parchment or put them in those festive holiday cookie bags to keep the powdered sugar from infiltrating the other items in your tin. I don’t give cookie tins, so I’m not sure how y’all would do that, but think on it.
I couldn’t stick with just chocolate in these cookies. And, to be honest, walking through Lidl I saw a chocolate orange and knew I had to make a chocolate orange cookie this year. And since most crinkle cookies are chocolate, I thought, “Why not make chocolate orange crinkle cookies?”
It really was as simple as that. No extravagant epitome that hit me while searching for some other cookies. Cause, sometimes that does happen to me. And when it does I feel the need to explain how my thought process works. But this was see a chocolate orange and then chocolate cookie lead to dark chocolate orange crinkle cookies.
Now, initially I was going to add some orange extract, too. Don’t do this. The 2 teaspoons of fresh orange zest is plenty. I was afraid that it would be too much. They smelled really orange when I was rolling them. And then when I put them in the oven, I was concerned that it would be too much. But, I tasted one when it came out of the oven and it’s the perfect amount of orange flavor!
And some might scowl at the 3 eggs in these cookies. But that’s what makes them so fudgy and chocolaty delicious all the same time. That extra egg makes them rich and super delicious! Without it, I’m guessing it will still be a good cookie, but just not as chewy and fudgy as they are now. I can’t say fudgy enough. Because they truly are fudgy which I love!
It makes the powdered sugar mess all worth it!
I used Adams Extract vanilla in these cookies. Yes, I put vanilla in my chocolate cookies. Don’t you? Just because they’re chocolate doesn’t mean they can’t use an uplift in flavor from the vanilla. It elevates the sweet and gives these dark chocolate orange crinkle cookies an extra layer of flavor.
They’re offering up a great giveaway package for #ChristmasCookie week. Be sure to scroll down after reading the recipe to not only see what the other bloggers shared today, but information on the prize packages as well as the rafflecopter to enter the giveaway.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
- 1 1/2 cups flour
- 1 cup cocoa dark powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- Preheat oven to 350.
- Combine the granulated sugar and brown sugar in the bowl of a stand mixer with the butter. Beat with the whisk attachment until creamy.
- Switch to the paddle attachment and add the eggs one at a time, stirring after each addition.
- Stir in the vanilla extract and the orange zest.
- Combine the flour with the cocoa powder, baking soda, and salt in a mixing bowl. Stir with a whisk.
- With the speed set to low, slowly add the dry ingredients to the wet ingredients until all the flour is incorporated.
- Place the powdered sugar on a shallow plate.
- Scoop teaspoon sized balls of dough and roll the balls in the powdered sugar. If necessary, after rolling the dough into the powdered sugar, you can roll them in your hands to make an evenly round ball.
- Place the balls on a baking sheet lined with a silpat mat. Bake at 350 for 15 to 18 minutes until they are no longer soft to the touch and have crakled.
- Cool slightly in the pan before moving to a wire rack to cool completely.
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Nutrition InformationYield 26 Serving Size 1
Amount Per Serving Calories 131Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 106mgCarbohydrates 21gFiber 1gSugar 13gProtein 2g
While that may look realistic, please count your product calories to be sure.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Pumpkin Spice Latte Biscotti by Strawberry Blondie Kitchen
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
There will be two (2) winners selected. The sponsors will send the prize packages directly to the winners. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner gets chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. We verify all entries. No purchase necessary. Void where prohibited by law.
Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company and Adams Extracts and Flavorings for providing prizes.