Terry’s Chocolate Orange Cookies

Chewy and fudgy chocolate orange cookies. An easy no chill cookie recipe oozing with gooey Terry’s chocolate orange! 


These cookies are the some of the best cookies I’ve ever made! Like a brownie and a cookie rolled into one and totally festive and scrumptious. The perfect bake for a lazy Sunday afternoon, then enjoy platefuls with a glass of ice-cold milk or a scoop of your favourite ice cream.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.


I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you may be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these cupcakes! Two reader favourite recipes right there!


Crackly, soft and chewy pure deliciousness. These cookies come with a warning. They’re beyond addictive. Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I love making these every single Christmas and always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for an mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!


(Makes 9-10 large cookies)


110g butter, softened

200g light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain flour

Pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

175g Terry’s chocolate orange, cut into smallish chunks or 175g of milk or dark chocolate chips/chunks + 1 teaspoon of orange zest


1. Preheat your to 190°C / 170 Fan / 375°F / Gas mark 5. Line two large baking trays with parchment or silicone baking mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated oven for 10-12 minutes, until spread out and crackling on top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. Once cooled, enjoy with a glass of ice-cold milk or even crumbled over a few scoops of your favourite ice cream!




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All-Butter White Chocolate Chunk Shortbread

I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!

white chocolate chunk shortbread

At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!

cookies recipe


(Makes 12-14)


150g plain flour (all-purpose)

30g corn flour (corn starch)

20g custard powder

1 tsp baking powder

160g unsalted butter, softened

50g icing sugar, sifted

1/2 tsp vanilla bean paste or pure vanilla extract

100g white chocolate chunks


1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.

2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!

3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.

4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.

5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!

cookies shortbread crumbles

The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!