Chocolate Orange Truffle Cookies

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Picture a chocolate cookie with a slight crisp resistance when bitten and a rich, fudgy center. Then imagine it laced and scented with winter citrus. Yep. It’s that kind of cookie. These chocolate orange truffle cookies come together quickly, take a short spell in the fridge and then are baked off in ten minutes. Not too long from start to finish, most of the ingredients are already stocked in your kitchen….chocolate cravings satisfied.

How’s this new year finding you so far? Lots of exercise? Maybe more fruits and veggies? Perhaps it’s business as usual? However your new year finds you, I hope it’s filled with lots of love and good vibes.

Let’s get our bake on…

Chocolate Orange Truffle Cookies Recipe | Displaced Housewife
Chocolate Orange Truffle Cookies Recipe | Displaced Housewife

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Chocolate Orange Truffle Cookies

2 ½ Dozen Cookies


  • 8-ounces semisweet chocolate, coarsely chopped
  • ½ cup sunflower seed oil (or other light-flavored, neutral oil)
  • ¾ cup light brown sugar, packed
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon fresh orange juice
  • 1 cup bread flour
  • 3/4 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups dark or semi-sweet chocolate chips
  • 2 tablespoons citrus zest
  • Sea salt flakes for dusting the tops of the cookies (optional)


  1. Melt the 8-ounces of chocolate + oil in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things) in a large microwave-safe bowl or in a double boiler. Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll get rid of all of the chunks without overheating (burning) your chocolate. While still warm, whisk in your brown + granulated sugars. Once completely blended, whisk in the eggs, vanilla extract and orange juice.
  2. In small bowl whisk together the bread flour, all-purpose flour, cocoa powder, sea salt, baking powder and baking soda.
  3. Pour the flour mixture into the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Add the chocolate chips and orange zest. Mix until barely combined. The cookie dough with be sticky and softer than a usual cookie dough. Lay some plastic wrap on the counter, dump the dough on top and wrap tightly. Chill the cookie dough for at least 30 minutes in the fridge.*
  4. Preheat your oven to 375 degrees F, place a rack in the top third of your oven (this is where you’ll bake your cookies) and line your cookie sheets with parchment paper or a silpat.
  5. Gently roll 1 tablespoon of dough into a ball and place on the cookie sheet allowing about two inches between each dough ball.
  6. Cook for 10 minutes. You want to slightly undercook these. Dust with sea salt flakes, if using, as soon as they come out of the oven. Allow the cookies to cool on the sheet for 5-10 minutes then transfer to a cooling rack.
  7. Cookies will keep for several days stored in an air-tight container at room temperature.
  8. Thanks so much for making these cookies!! Tag me @displacedhousewife #displacedhousewife so I can see your cookies!!

*Tightly wrapped dough can be refrigerated for up to three days before being rolled and baked off as usual.

Chocolate Orange Truffle Cookies Recipe | Displaced Housewife


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox


  • Christine Kelly July 12, 2022 at 5:32 AM

    Am I able to use all purpose flour in these cookies? If so does the measurement remain the same, 1 cup?

    • Rebecca Firth July 12, 2022 at 4:59 PM

      Hi Christine! Yes, you can use all-purpose flour and the measurement will be the same. xo

  • Alyssa January 14, 2018 at 4:12 AM

    Hi!!! I literally just pulled these out of the oven and they smell delicious. I’m curious though, because mine didn’t spread nearly as much as the ones in the photos. I know bread flour gives more structure to baked goods, but I followed the recipe precisely! I know they will still taste amazing. I’m just stumped! Any insight? :)

    • Rebecca Firth February 7, 2018 at 10:15 PM

      Hi Alyssa!
      I’m sorry I didn’t get back to you sooner. First, I’m so happy that you made these — I love this cookie! Short of seeing your cookies, I don’t know how big of a difference there is in the spread. BUT, having just turned in my cookie cookbook manuscript (and having baked a TON of cookies in the past however many months), I do know that even if you follow a recipe to the letter, there are some things that can yield a different looking cookie. One of the biggest things I noticed, was the difference between rolling cookie balls and using a cookie scoop. The latter yields a puffier cookie every time. The other thing that makes a huge difference, is how much dough is used per cookie. I tell you to use 1 tablespoon of dough per cookie…try 2 tablespoons next time. I used to eyeball the size of a cookie ball and now I measure them out so I can be more precise. That could make quite a difference. Again, sorry for the late response. Now that the manuscript is turned in, I will be quicker at getting back to comments/questions on the site. Thank you so much!!! xoxox

  • Janet in Vancouver. April 2, 2017 at 1:21 AM

    Simply delicious !

  • Sharmila Sutaria March 13, 2017 at 8:39 AM

    Can I use whole wheat flour instead of bread flour?

    • Rebecca Firth March 13, 2017 at 1:30 PM

      Hi Sharmila — Since it is only 1/2 of the flour in the recipe you can sub in the whole wheat. It will, however, change the texture of the cookie.

      When baking, if I want to use whole wheat, I usually grab white whole-wheat flour as I like how it performs when baked.

      Have fun baking and please let us know how the whole wheat works in this recipe! xoxo

  • Lynn | The Road to Honey January 22, 2017 at 4:05 PM

    I’ve been definitely getting my workout on. . .but that’s not new for 2017. After all, I bake a lot. . .and well. . .I don’t make enough money to afford a new wardrobe every month. . .so off to the gym I go. What’s new is yoga class because I’ve been finding that my body isn’t as. . .ahem. . .as youthful as it used to be so I seem to be injuring myself a lot easier. My hopes are that yoga will stretch the muscles and make them a little bit more resistant to the brutal work outs the Mr. likes to put me through.

    Now. . .off to the gym I go. . .so that I can stuff my face with these dark and mysterious chocolate beauties.

    • DisplacedHousewife January 23, 2017 at 4:25 PM

      Hi Lynn!!! Good for you for keeping the gym dream alive!! Eating cookies is really the #1 reason I work out!! Sending lots of love!! xoxo

  • 2pots2cook January 19, 2017 at 7:38 AM

    Thank you for sharing this beauty. Great photos too ! So much I have to learn :-)

  • Karen Watterson January 19, 2017 at 2:44 AM

    These look like my new favorite cookie. Question: why bread flour? I see you use it in several other recipes too, and I’m curious about the reason. What happens if you use all-purpose instead? Thanks!

    • DisplacedHousewife January 19, 2017 at 3:15 AM

      PS I hope it’s your new favorite cookie. ;)

    • DisplacedHousewife January 19, 2017 at 3:16 AM

      Hi Karen — I love bread flour in cookies…the extra protein provides structure and chewiness. It also absorbs moisture a bit different then ap flour. I haven’t tested these with 100% all-purpose flour, but my guess would be that they would be flatter (spread more while baking) and less chewy, but still yummy. How’s that? If you make them that way let me know how it goes. Have fun!! xoxo

  • Karen @ Seasonal Cravings January 18, 2017 at 11:31 AM

    I need about a dozen of these right now. I’ve been trying to be so good, so I deserve them! I love the orange zest and salt sprinkled on top. Lovely as usual!

    • DisplacedHousewife January 19, 2017 at 3:10 AM

      Karen — I’ve been trying to eat healthy too!!! It’s such a struggle… One cookie wouldn’t hurt?!?!

  • Alida | Simply Delicious January 18, 2017 at 9:29 AM

    Yuuuuuum! You are most definitely the cookie queen Rebecca! I’m swooning over these beauties!

  • Mary Ann | The Beach House Kitchen January 18, 2017 at 2:02 AM

    Oh do I wish I had one of those beauties right now Rebecca!! I love the chocolate orange combo!

    • DisplacedHousewife January 18, 2017 at 2:06 AM

      Mary Ann — I would share!!! I hope you are doing well!! xoxo

  • Laura | Tutti Dolci January 18, 2017 at 1:51 AM

    Gorgeous cookies, my dear! Love that dark and fudgy richness of those centers (my fave!!). xo

    • DisplacedHousewife January 18, 2017 at 2:07 AM

      Hi Laura!! Me too — it’s my fav. Going to check out your muffins now!! xoxo