Terry’s Chocolate Orange Cookie-
Our Terry’s Chocolate Orange Cookies are so delicious! Butter, chocolate and melt in mouth. This is just our best homemade cookie recipe that we have ever made!
There is something grand about throwing a chopped handful of Chocolate Orange into cookies. Honestly delicious hot orange-y cookie scent, as these little treats make the mouth clean and taste good in cooking … just try and see them yourself.
This is a lovely recipe to use any leftover terry chocolate orange from Easter … if it exists. But if your house is like mine, all you need to do is buy chocolate oranges for this cookie recipe, and an extra to eat to bake cookies…
And they also make a fabulous Christmas cookie recipe. You can also gift these cookies – once they are cool, just wrap them in grease proof paper, then a layer of very festive tissue paper and a cute gift box with a little tag at the end.
100 g Castor Sugar – Use castor sugar or you can use soft brown sugar if you want.
100 g softened butter – use unsalted butter at room temperature – do not use salted it will ruin the taste of cookies.
1 tbs Maple Syrup – Be sure to use real maple syrup, do not use one of the flavoured mixed syrup blends.
A 175 g Terry’s Chocolate Orange – I make these with milk chocolate orange but feel free to use dark chocolate or white chocolate orange if you wish.
170 grams self-raising flour
How people should cook as per their choice
Preheat the oven to 180 C and lightly grease the baking tray with butter
Add the butter and caster sugar to the mixing bowl and mix the cream until light and fluffy.
Add maple syrup and mix in sour cream butter and sugar
Break the chocolate orange and cut the pieces into coarse pieces…. Try not to eat as much as you eat…. However it is so easy that you can put them in your mouth while cooking.
Add the chocolate orange to the cookies flour mixture.
Add Self Rising Dough and mix well – use your hands to make the mixture a hard dough.
Take the ping pong ball dough pieces and roll it between your hands in a ball – then squash on a baking tray.
Bake in the oven for 10–12 minutes until it turns golden brown – leave to cool on a tray for 10 minutes and then carefully transfer to a cooling rack to cool completely.
It is necessary to follow your order
We have given you the basic egg free cookies recipe, but you can add the ingredients as per your choice. Try any of the following cookie ideas.
Switch maple syrup to golden syrup.
Switch to Terry Chocolate Orange for any orange chocolate you like.
Add some orange zest to the cookie batter.
Buy a bag of Mini Terry’s Chocolate Orange segments and press one into the top of each cookie.
How to serve your customers….
Perfect with a cup of coffee – These are perfect cookies for baking cells and coffee morning. They always go down well.
As the lunchbox treats – wrap them in grip proof paper and tuck into the lunch box.
As after school breakfast with a glass of icy cold milk – the kids just love these.
Terry’s Chocolate Orange Cookie Recipe-
preparation time-20 minutes
time to cook-10 minutes
total time-30 minutes
Ingredients of Terry’s Chocolate Orange Cookie
100 grams castor sugar
100 grams butter
1 tbs maple syrup
90 g Terry’s Chocolate Orange
170 grams self-raising flour
Instructions of Terry’s Chocolate Orange Cookie
Preheat the oven to 180C and grease a large baking tray with butter.
Cook until butter and sugar are puffed together.
Add maple syrup and stir gently.
Cut the chocolate orange into coarse pieces.
Chocolate orange tip in butter and sugar and stir well.
Add flour to the cookie mixture and stir – then using your hands bring the mixture into a stiff dough.
Take ping pong shaped balls of dough and roll into balls and then press flat on a baking tray.
Bake in the oven for 10-12 minutes until brown. Leave them to cool on the tray for about 10 minutes.
YIELD: 8 servings Size: 1
Amount Per Service: CALORIES: 280TOTAL FAT: 14gSATURAT FAT: 9gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 29mgSODIUM: 343mgCARBOHYDRATES: 37gFIBER: 1gSUGARIN: 20gPROTEIN 3G
Terry’s Chocolate Orange Chunk Cookies-
Terry’s Chocolate Orange Chunk Cookies give a festive twist on chocolate chip cookies.
Because everyone loves Terry’s Chocolate Orange, I think it’s a great idea for the holidays. This is one that will be a hit at any Christmas party too.
This recipe draws inspiration from what we jokingly call our house, Dead Bun Cookies. They are made from using leftover Easter chocolate to make chocolate chunk cookies.
However, these tasty treats are made from that popular Christmas favourite, Terry’s Chocolate Orange.
It is a good idea to plan ahead of time to make dough and freeze individual portions of cookie dough. Then, you can bake as many or as many as you like when people go for Christmas trips.
Imagine being served one of these Chubby, Crispy Chocolate Orange Chunk Cookies at a Christmas party. You can safely guess that these cookies will be a big hit at any gathering!
Ingredients of Terry’s Chocolate Orange Chunk Cookies-
1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups roughly Terry’s chocolate orange
Instruction of Terry’s chocolate orange
Preheat oven to 350. Cookie sheet with parchment paper.
In a medium-sized bowl, mix flour, salt and baking soda together.
In a large bowl, mix butter and sugar until light and creamy. Add egg and vanilla and mix well.
Add the flour mixture to the sweet butter. Mix only enough to include the flour. Do not over mix. Fold in a slice of terry’s chocolate orange.
It is best to refrigerate this dough very well before baking. This helps prevent them from spreading too much on the pan as they bake.
Cook on a prepared cookie sheet with a spoonful of flour about 3 inches apart. I use a large cookie dough scoop that works well too. I like to put some pieces of chocolate on top of the cookie dough portions, which makes them even more appealing. Depending on the size of the cookie, bake on the edges for about 12-15 minutes until light brown. For larger cookies like these, I usually bake about 6 per sheet.
Over baking is the biggest problem with most chocolate chunk cookies. Baking time will vary greatly in your oven temperature and the type of cookie sheet you use. When they are golden brown around the edges, it is time to remove them from the oven. Thinking that they are a little less is probably a good thing. Use only a couple of cooks at a time to see what is the correct baking time for your oven.
Cool for 10 minutes on a baking sheet before removing to a wire rack to cool well.
To freeze individual portions of cookie dough, roll the dough into balls of about 1 balls inch and lay them on a piece of parchment paper or waxed paper on a cookie sheet, and then press slightly with the heel of your hand. Freeze them completely before storing them in an airtight container. Separate the layers of cookies dough balls with wax paper or parchment paper. To bake the frozen portions on a parchment lined cookie sheet and let them thaw at room temperature for 20-30 minutes before baking.
serving size-18 large cookies
Amount per service Calorie 201
total fat-11 g
Saturated fat -7 g
Trans fat -0 g
Unsaturated fats -3 g
Sodium -155 mg
Carbohydrate- 29 g
Fiber -1 g
sugar- 20 grams
NO BAKE TERRY’S CHOCOLATE ORANGE CHEESECAKE-
This no baked cheesecake can be adapted to any chocolate you have in mind. I have substituted Terry for Aero, Ferrero Rockers and even Oros. everything works!
200ml Double Cream
50 grams of terry chocolate orange
1 teaspoon vanilla or orange essence
300 grams soft cheese
70 grams of icing sugar
200 grams digestive biscuits
2 tablespoons craise
100 grams butter
1 Ball Terry Chocolate Orange (Decoration)
make up base
Crush the digested biscuits in a blender or in a zip lock bag with a rolling pin. Melt the butter and mix with the crushed biscuits in a bowl.
Use an 8 “or 9” spring form cake tin and pour all the biscuit mixture into the tin. Pat the bottom with a spoon so that it is compact and places in the fridge. If you do not have a spring form tin, use a normal cake tin, but keep the film glued on the bottom. Keep the cling film long enough to stick to the edges so that the cheesecake can be taken out. Then pour in the biscuit mixture and pat it down so that it is compact and in place in the fridge.
Mix soft cheese and icing sugar well. Add cream fries and essence and mix again. Then pour in the double cream and whisk with a hand mixer. (This can be done by hand but may take longer) Add 50 grams of Terry Chocolate Orange and mix to the filling.
Fill the tiles
Pour the filling into the scoop and smooth it with a spatula. Keep in the fridge for 1 hour.
Decorate the top if you want. I put the pieces of terry around the edge and then cut a grind and sprinkle it in the middle.
Hungry for more? Try any of these!