I’ve been watching Zoella videos on Youtube for years.
Zoe has introduced me to so many things over this time, including Origins skincare, a Halloween obsession and my truest love – the Clarins Instant Light Lip Comfort Oils. It’s getting to the point that if Zoe recommends something, I’m probably going to go out and buy it – not because I’m a sucker for spending [well, actually, I kind of am], but more-so that I just really trust her judgement.
Something else Zoe introduced me to is the Terry’s Chocolate Orange. I had seen these in my local supermarket before, but had never really felt inclined to pick one up. Surely they can’t be that magical?
But of course I was wrong… and they’re now my favourite festive treat. So when I saw her making these cookies last year on her channel, I immediately knew this was a recipe I’d be adding to my collection.
These Double Choc-Orange Cookies are gooey and chocolatey and bloody massive – so much so that one cookie is more than enough, and I actually find myself taking quite some time to get through just the one some evenings.
Did I mention that they’re also double freaking chocolate orange cookies?!
Keep on scrolling to get the recipe!
ZOELLA’S DOUBLE CHOC ORANGE COOKIES
makes 10-12 massive cookies
200g softened butter
300g caster sugar
275g self-raising flour
75g cocoa powder
dash of milk
half a block [approx 100g] of white chocolate, broken up and very roughly chopped
half a block [approx 100g] of milk chocolate, broken up and very roughly chopped
one Terry’s Chocolate Orange, each segment cut in half
Preheat the oven to 200°C.
Line two cookie sheets with baking paper. Set aside.
In a large bowl, cream the butter and sugar.
Add in the egg, and mix.
Add in the flour and cocoa powder, and carefully combine.
Finally, add in the chopped chocolate, and mix with a wooden spoon.
Using an ice cream scoop, form 10-12 balls of cookie batter. Place each ball on your cookie sheet and press down slightly. Make sure to leave enough room for spreading, so only put a maximum of 6 cookie dough balls on each tray.
Place both trays into the oven, and bake the cookies for 10-11 minutes. Remove both trays from the oven and set aside on the kitchen bench until the cookies are completely cooled.
I’ve found these cookies are best when stored out on the bench or in your pantry, as they maintain their brownie texture, but as it is Australian summer right now, they also do well in the fridge. Harry can usually eat the entire batch in a matter of days [is anyone else’s boyfriend a literal cookie monster? where does it all go?!] so we just keep ours in an airtight container in the pantry.