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Dark Chocolate Orange Cookies Recipe

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★★★★★

4.6 from 74 reviews

These Dark Chocolate Orange Cookies combine the rich, deep flavors of dark chocolate with the zesty brightness of fresh orange, creating a delightful shortbread-style cookie. Rolled in turbinado sugar for a crunchy, caramelized exterior, these cookies offer a perfect balance of sweetness, texture, and citrus aroma, ideal for any occasion or as a sophisticated treat.

Ingredients

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Butter Mixture

  • 1 cup Salted Butter (softened)
  • 1/3 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 2 1/4 cups All-Purpose Flour
  • 2 tsp Fresh Orange Zest (plus extra for garnish)
  • 1–2 cups Turbinado Sugar (for rolling)

Add-ins and Others

  • 1 cup Dark Chocolate Chips (or semi-sweet chocolate)
  • 1 piece Egg (for egg wash)

Instructions

  1. Mix Butter and Sugars: In a large mixing bowl, beat 1 cup of softened salted butter with 1/3 cup granulated sugar and 1/4 cup light brown sugar until the mixture is light and fluffy, about 5 minutes. Mix in 1 teaspoon of vanilla extract until well combined.
  2. Add Flour and Flavorings: Gradually add 2 1/4 cups of all-purpose flour on low speed until no streaks remain. Then fold in 1 cup of dark chocolate chips and 2 teaspoons of fresh orange zest, ensuring an even distribution throughout the dough.
  3. Shape and Chill Dough: Divide the cookie dough into two equal halves. Shape each half into a tight log using plastic wrap. Refrigerate the wrapped logs for at least 2 hours or overnight to firm up.
  4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and for easy clean-up.
  5. Prepare Logs for Baking: After chilling, brush each dough log gently with an egg wash made from 1 beaten egg. Roll the logs evenly in turbinado sugar to create a crunchy exterior.
  6. Slice and Arrange: Slice the coated logs into ½-inch thick rounds and arrange them spaced apart on the prepared baking sheets.
  7. Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges are just golden brown. Once baked, cool the cookies on the pan for 10 minutes before transferring them to a wire rack to cool completely.
  8. Garnish and Serve: Optionally garnish the cookies with extra orange zest and a sprinkle of flaky sea salt for added flavor and elegance before serving.

Notes

  • For best flavor, refrigerate the dough logs overnight to enhance the orange zest infusion and texture.
  • You can substitute dark chocolate chips with semi-sweet or bittersweet chocolate for varied sweetness.
  • If you do not have turbinado sugar, coarse sugar or sanding sugar can be used for rolling.
  • Make sure not to slice the logs too thinly; ½-inch thickness helps achieve the right texture and baking time.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: dark chocolate orange cookies, chocolate cookies, orange zest cookies, shortbread cookies, holiday cookies, turbinado sugar cookies

Find it online: https://victoriablair.com/dark-chocolate-orange-cookies-recipe/