Instructions

• Preheat the oven to 325°F. Line two large baking sheets with parchment paper, lightly spray the parchment with non-stick spray, and set the sheets aside.
• In a medium bowl, whisk together 1 cup plus 2 1/2 tablespoons all-purpose flour (do not pack the flour), 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• In a large, microwave-safe bowl, combine 6 ounces chopped semi-sweet chocolate and 2 tablespoons unsalted butter.
• Microwave the chocolate and butter in 15-second increments, stirring between each increment, until the mixture is completely melted and smooth. Be careful not to overheat.
• Whisk 1 1/2 teaspoons vanilla extract into the melted chocolate mixture. Then whisk in 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon orange zest until blended.
• Beat in the 2 large room-temperature eggs one at a time, beating well after each addition until fully incorporated. Then beat in 2 tablespoons whole milk.
• Add the dry ingredient mixture to the wet ingredients and stir gently until just combined—do not overmix.
• Fold in 7 ounces chopped orange chocolate until evenly distributed. If you want to top the cookies after baking, reserve a few chocolate pieces before folding.
• Using a 1/4-cup measure, scoop portions of batter onto the prepared baking sheets, spacing the scoops at least a couple of inches apart to allow for spreading.
• Bake one sheet at a time on the oven’s middle rack: place the sheet in the oven, immediately reduce the oven temperature to 300°F, and bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
• If desired, press a few reserved chocolate pieces onto the tops of the warm cookies right after they come out of the oven.
• Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or serving.