chocolate orange blossom cookies The St James Tearoom

Chocolate & Orange Blossom Cookies

Our fudgy, chocolate & orange blossom cookies are the perfect spring treat. Combining the fresh flavors of orange, blackberry, cream, and chocolate, these flower-shaped cookies are elegant, yet so easy to make. Though we specify using a fluted or flower-shaped cookie cutter for maximum cuteness, you can use a round cookie cutter or another shape that you have on hand or prefer. Pair these chocolate & orange cookies with our Buckingham Palace Garden Party tea and allow yourself to be transported to an English afternoon teatime.

Chocolate & Orange Blossom Cookies

Makes about 18 cookies

  • 7 ounces semi-sweet chocolate chips
  • 4 Tbsp. butter
  • 1 cup all-purpose flour
  • 2/3 cup dark brown sugar, packed
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. salt
  • 2 eggs
  • Zest from one orange or 2 clementines (save the orange for garnish)
  • 1 cup heavy cream, well-chilled
  • 1 Tbsp. granulated sugar
  • Fresh blackberries for garnish (optional, but very pretty)
  • Tiny slices of orange for garnish
  1. Preheat oven to 325°F. Prepare a cookie sheet with parchment paper.
  2. In a microwave safe bowl, add the chocolate chips and butter and heat in the microwave for 20 second intervals, stirring in between each interval, until mostly melted. This should take about three 20-second intervals. Stir for a minute until the chocolate chips finish melting and the butter is evenly incorporated. Be very careful not to overheat or the chocolate will scorch. Set the melted chocolate aside to cool.
  3. In a separate bowl, combine the flour, brown sugar, cocoa powder, and salt and whisk well to combine. There may be a few lumps of brown sugar you’ll need to break up by hand.
  4. Whisk the eggs in a separate bowl until combined.
  5. Add the eggs, melted chocolate (now cool enough not to cook the egg when it’s added), and orange zest into the flour mixture and stir just until combined. The dough will be quite soft.
  6. Pour the dough out onto the prepared cookie sheet. Place another piece of parchment on top and roll or press the dough out into a rectangle that’s about ½ inch thick. Place the whole thing into the fridge for the dough to chill so it can be cut, about 15 minutes.
  7. Cut the chilled dough with a small fluted or flower-shaped cookie cutter (about a 2” cookie cutter). They will be very fudgy at this point and you might need to dip your cookie cutter in cocoa powder so the dough does not stick to it. You should get about 12 cookies in the first batch. Re-roll and chill the remaining dough. You should be able to get about 6 more cookies.
  8. Place the cut cookies on a clean piece of parchment and back onto the cookie sheet and bake for about 12 minutes. It can be hard to tell when they are done. They will remain fudgy but will hold their shape and will have begun to crack a little on the tops. Cool the cookies completely.
  9. Once the cookies have cooled, make the whipped cream. In the bowl of a stand mixer, add the whipped cream and sugar, and whip at a high speed until stiff peaks form.
  10. Pipe small rosettes onto the tops of the cookies and top with one blackberry and one small slice of orange. Serve immediately.