Preheat the oven to 350˚F and line two large baking sheets with parchment paper.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar and granulated sugar. Set the mixer to medium speed and cream for about 4 minutes, or until light and fluffy.

In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter and sugar mixture and mix at low speed just until no streak of flour remains.

Remove the bowl from the mixer and add chocolate chips. Fold the chocolate into the batter with a rubber spatula until it is evenly distributed.

Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are crinkly on the edges and just set in the middle.

Let sit for about 1 minute, then working quickly and carefully, press the orange chocolate candies into the warm cookies. Let sit for 2-3 minutes on the pan, then transfer to a cooling rack until completely cool.