Chocolate Orange Sandwich Cookies

by

A decadent, bakery-style treat filled with rich ganache and bright citrus notes.

There’s something nostalgic and luxurious about the pairing of chocolate and orange. These sandwich cookies bring those classic flavors together in the best way: soft, brownie-like chocolate cookies hugging a silky orange-infused ganache. They’re the kind of treat you’ll want to savor slowly, with a warm cup of tea or coffee.

I first made these cookies on a quiet weekend as a cozy baking experiment. The result was even better than I expected—so good, in fact, that I’ve made them again and again for birthdays, gift boxes, and cozy evenings in. They strike a perfect balance between indulgent and refreshing, rich and zesty.

Why You’ll Love This Recipe

  • Deep Chocolate Flavor – Thanks to dark chocolate and cocoa in the dough.
  • Zesty Ganache Filling – The orange-flavored chocolate adds a refreshing twist.
  • Soft and Chewy – With crisp edges and tender centers.
  • Elegant Presentation – They look bakery-quality, but are totally doable at home.
  • Perfect for Any Occasion – From celebrations to quiet evenings in.

Ingredients

For the Cookies:

  • 200 g dark chocolate (minimum 50% cocoa)
  • 100 g unsalted butter
  • 2 medium eggs
  • 100 g light brown sugar
  • 100 g white sugar (caster or granulated)
  • 1 teaspoon pure vanilla extract or ½ teaspoon vanilla bean paste
  • 60 g all-purpose (wheat) flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of fine sea salt
  • 80 g ground almonds

For the Orange Ganache Filling:

  • 200 g orange-flavored chocolate, chopped
  • 200 g double cream (heavy or whipping cream)

Step-by-Step Instructions

1. Preheat the Oven
Preheat your oven to 170°C fan (375°F, Gas Mark 5). Line two baking trays with parchment paper or silicone baking mats.

2. Melt the Chocolate and Butter
Place the dark chocolate and butter in a heatproof bowl. Melt gently over a double boiler, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.

3. Beat Eggs and Sugar
In a large bowl, beat the eggs, light brown sugar, white sugar, and vanilla extract using an electric mixer. Mix on medium-high speed until the mixture becomes thick, pale, and fluffy—this takes about 3 to 4 minutes.

4. Combine Wet and Dry
Add the melted chocolate mixture to the egg mixture and mix until smooth. Stir in the ground almonds. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together with a spatula until fully combined. The dough will be slightly loose.

5. Chill the Dough
Place the dough in the fridge for 5 minutes to help it firm up slightly before scooping.

6. Scoop and Bake
Use a tablespoon or small cookie scoop to portion the dough onto the lined trays, leaving space between each.

  • Bake for 7–8 minutes for 1-tablespoon-sized cookies.
  • For larger 2-tablespoon cookies, bake for 9–10 minutes.
    Bake one tray at a time in the center of the oven for even results.

7. Cool and Shape (Optional)
If desired, use a round cookie cutter to reshape cookies immediately after baking. Let them cool on the tray for 12 minutes before transferring to a wire rack to cool completely.

Make the Ganache

  1. Heat the cream in a small saucepan over medium heat until it just begins to simmer.
  2. Pour the hot cream over the chopped orange chocolate. Let sit for one minute.
  3. Stir gently until the chocolate is fully melted and the ganache is smooth and glossy.
  4. Let the ganache cool at room temperature until it thickens enough to pipe or spread.

Assemble the Sandwich Cookies

Once the cookies are fully cooled and the ganache is thick but still spreadable, spoon or pipe a small amount of ganache onto the flat side of one cookie. Press another cookie on top to form a sandwich. Repeat with remaining cookies.

Tips for Perfect Cookies

  • Use high-quality dark chocolate for the richest flavor.
  • Chill the dough briefly to help prevent the cookies from spreading too much.
  • Add a teaspoon of fresh orange zest to the ganache for extra citrus depth.
  • Let the ganache thicken before filling to avoid a runny mess.

Storage and Serving

  • Store filled cookies in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep refrigerated for up to 1 week. Let them come to room temperature before serving.
  • Unfilled cookies and ganache can be frozen separately for up to 1 month.

Final Thoughts

These Chocolate Orange Sandwich Cookies are everything you want in a treat—fudgy, flavorful, and beautifully balanced. They’re impressive enough for gift boxes and dinner parties, yet simple enough for a weekend baking project. Every time I make them, they disappear fast—and I hope they’ll become one of your favorites too.