Introduction

These Dark Chocolate Orange Shortbread Cookies offer a delightful balance of rich chocolate and bright citrus. Crisp, buttery, and lightly sweetened with a hint of orange zest, they make a perfect treat for any occasion.

A close-up view of several round chocolate chip cookies stacked and spread on a white marbled surface, each cookie showing a light golden dough with dark, melted chocolate chunks embedded throughout. The edges are golden brown and slightly crisp, contrasting with the softer center. Bright orange zest is scattered on top of the cookies along with coarse sea salt, adding texture and color. Thin, dried orange slices are placed among the cookies, enhancing the warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) salted butter, softened to room temperature
1/3 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract (sub orange extract for extra flavor!)
2 and 1/4 cups all purpose flour
1 cup dark chocolate chips (can use semi-sweet if desired)
2 teaspoons fresh orange zest, plus more for garnish
1 egg, for egg wash
1-2 cups turbinado (raw) sugar, for rolling the dough

Instructions

Step 1: Add the softened butter, granulated sugar, and light brown sugar to a mixing bowl. Using a stand mixer or hand mixer, beat for about 5 minutes until the mixture is light and fluffy. Mix in the vanilla extract until just combined.
Step 2: Scrape down the bowl sides with a rubber spatula. With the mixer on low, slowly add the flour and mix until incorporated.
Step 3: Fold in the dark chocolate chips and fresh orange zest until the dough is smooth and dry.
Step 4: Divide the dough in half. Shape each half into a circular log and wrap tightly in plastic wrap.
Step 5: Chill the wrapped dough logs in the refrigerator for at least 2 hours or overnight. When nearly done chilling, preheat the oven to 350°F (175°C).
Step 6: Remove one dough log from the fridge and unwrap. Lightly brush the surface with beaten egg and roll the log in turbinado sugar.
Step 7: Using a sharp knife, slice the dough into ½-inch thick cookies, ensuring even size for uniform baking.
Step 8: Arrange the cookies on a lined baking sheet, about 8 per sheet. Bake for 12-14 minutes until edges are slightly browned but centers may still look soft.
Step 9: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Garnish with extra orange zest and flaky sea salt. Optionally, drizzle melted dark chocolate over the top.
Step 10: Repeat steps 6-9 with the remaining dough. Enjoy your cookies!

Tips & Variations

For a more intense orange flavor, substitute vanilla extract with orange extract.
Use semi-sweet chocolate chips if you prefer a sweeter bite.
Chilling the dough overnight improves flavor and texture.
Try sprinkling a pinch of flaky sea salt on top to enhance the chocolate and orange flavors.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Reheat gently in a low oven or microwave to restore softness.

How to Serve

The image shows three golden brown cookies with visible dark chocolate chunks scattered on top, each cookie having a slightly rough sugar-coated edge. The cookies are placed on light brown parchment paper with small orange zest pieces sprinkled around. Two dried orange slices with rich orange and white tones lie nearby, enhancing the warm tones of the scene. In the upper right corner, there is a small green Christmas tree decoration with white frosted tips resting on a white marbled texture surface. The image focuses on the textures and colors of the cookies and dried oranges, creating a cozy seasonal feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to balance the flavors.

Is it necessary to roll the dough in sugar before baking?

Rolling the dough in turbinado sugar adds a pleasant crunch and sparkle to the cookies, but you can skip this step if you prefer a softer cookie surface.