Baking · Biscuits and Cookies · Chocolate · Christmas

Terry’s Chocolate Orange NYC Cookies

A chocolate orange flavour spin on the popular NYC cookies! Thick cookies filled with chunks of Terry’s Chocolate Orange segments, vanilla, orange zest, and chocolate chips!

I’m kicking off the run of Christmas recipes today with these decadent NYC cookies! As I do from November onwards every year, I’m sharing Christmas-inspired recipes right through until the New Year! This year, I hope to entice you to make some festive recipes, and I have plenty for you to choose from.

My Terry’s Chocolate Orange CheesecakeNo-Bake White Chocolate Orange CheesecakeTerry’s Chocolate Orange CookiesTerry’s Chocolate Orange TraybakeTerry’s Chocolate Orange Cupcakes, or how about some Vegan Chocolate Orange Brownies?

Can you tell I’m obsessed with Terry’s Chocolate Orange?!

I’ve made sure these cookies are well and truly packed with TCO, with three whole chocolate oranges needed!

I have shared a Terry’s Chocolate Orange cookie recipe previously, but this time, rather than a chocolate cookie dough, I went for an orange-flavoured cookie dough (without cocoa powder added).

I baked a NYC-style cookie similar to Levain Bakery/Crème in London a few years ago, sharing my Chunky Milk Chocolate Pecan Cookies. It’s been a while since I baked some super chunky/thick cookies, so I couldn’t wait to get in my kitchen and bake some!

Enjoy one of these cookies dipped in a mug of hot chocolate or warm with a scoop of ice cream!

They’re the taste of the Christmas season, filled with gooey chocolate orange segments and freshness from orange zest. I add some vanilla extract to my cookie dough, but this can be substituted with orange extract for a more delicious orange flavour.

I love a bit of festive baking; it’s lovely filling the house with freshly baked goods.

It’s my favourite time of year, with so many recipes featured on my Christmas menu. Butter Cookies, Gingerbread MenVegan Sausage Rolls (Easy Puff Pastry Sausage Rolls)Cheese and Mustard Puff Pastry Pinwheels, and Cinnamon Rolls.

You need a little patience with this cookie recipe. The secret to a super-thick cookie with crisp edges and a gooey centre is freezing the cookie dough for at least 90 minutes before baking. I leave mine overnight for an even thicker cookie and bake the cookies for exactly 17 minutes (until the edges are nicely browned), so they have incredible soft centres.

As the cookies cool on the baking trays, another finishing touch I do is press a few extra chocolate chips and a segment of Terry’s Chocolate Orange on the top of each cookie.

I hope you enjoy baking these in the lead-up to Christmas!


Terry's Chocolate Orange NYC Cookies

A chocolate orange flavour spin on the popular NYC cookies! Thick cookies filled with chunks of Terry's Chocolate Orange segments, vanilla, orange zest, and chocolate chips!
Prep Time 15 minutes
Cook Time 17 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings 12
Author What Jessica Baked Next


  • 230 g butter (salted or unsalted) cold and cut into small cubes
  • 160 g caster or granulated sugar
  • 160 g dark or light brown sugar
  • 1 large orange zest only
  • 300 g plain flour
  • 200 g self-raising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 3 Terry's Chocolate Oranges save 12 segments for decoration and break the remaining chocolate into chunks - I used 1 dark chocolate and 2 milk chocolate
  • 100 g dark/milk or white chocolate chips
  • 2 medium or large eggs beaten
  • 1 teaspoon vanilla extract this can be substituted with orange extract of left out


  • In a large mixing bowl, cream the cold butter for about 30 seconds until softened slightly. Add the orange zest to the sugars, and rub the orange zest into the sugars until combined. Now add the sugars to the butter and mix again until just combined. You don’t want to make this mixture creamy and fluffy.
  • Now add both types of flour, baking powder, bicarbonate of soda, and salt. Mix until you have a fine, breadcrumb texture. Save 12 segments of Terry's Chocolate Orange for decoration later on. Now stir through the remaining chocolate.
  • Add the beaten egg and vanilla and just mix until a dough comes together; be careful not to overmix. Weigh roughly 125g portions of the cookie dough and roll into a ball - this doesn't need to be perfect just lightly press them together. Place on a lined baking tray or container and freeze for at least 90 minutes, or overnight for a thicker cookie.
  • When ready to bake the cookies, preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper and place the trays in the oven for 5 minutes to heat before spacing the rolled cookie dough balls out leaving at least 2 inches between each to allow room for spreading.
  • Bake the cookies for 17 minutes, until lightly golden and crisp around the edges. Allow the cookies to cool for a few minutes, then if you desire, press a few extra chocolate chips and top each cookie with a Terry's Chocolate Orange segment.
  • Leave the cookies to cool on the baking trays for 5 minutes then transport to a wire rack and allow the cookies to cool slightly before serving. Cookies will keep stored in an airtight container for up to 3 days.

Some favourite Christmas recipes!

Gingerbread Men

Butter Cookies

Vegan Gingerbread Loaf Cake

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Baking · Biscuits and Cookies · Chocolate

Terry’s Chocolate Orange Cookies

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

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

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 might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do 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 make these cookies every single Christmas without fail and they 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 a 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 (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain flour

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest


1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper 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 the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

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