Dark Chocolate Orange Shortbread Cookies Recipe
These Dark Chocolate Orange Shortbread Cookies combine the rich, deep flavor of dark chocolate with the bright zestiness of fresh orange. Their buttery, tender crumb is complemented by a delightful turbinado sugar coating, creating a perfect balance of sweet, citrus, and chocolatey notes. Ideal for a sophisticated treat or festive gifting, these cookies offer a decadent yet simple way to enjoy classic shortbread with a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: About 24-28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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 (or substitute with orange extract for extra flavor)
- 2 and 1/4 cups all purpose flour
- 1 cup dark chocolate chips (semi-sweet can be used if desired)
- 2 teaspoons fresh orange zest, plus more for garnish
Egg Wash and Coating
- 1 egg, for egg wash
- 1–2 cups turbinado (raw) sugar, for rolling the dough
Instructions
- Mix butter and sugars: In a mixing bowl, add the softened butter along with granulated sugar and light brown sugar. Using a stand mixer or hand mixer, beat the mixture for about 5 minutes until it becomes light and fluffy. Then, add the vanilla extract and mix just until combined.
- Add flour gradually: Scrape down the bowl sides with a rubber spatula. With the mixer on low speed, slowly add the all-purpose flour to the mixture, blending until fully incorporated.
- Incorporate chocolate and orange zest: Mix in the dark chocolate chips and fresh orange zest until evenly distributed through the dough. The dough should feel smooth and dry.
- Shape dough logs: Divide the dough in half. Place one half onto plastic wrap, shape it into a circular log, and wrap tightly. Repeat with the other half.
- Chill dough: Refrigerate the wrapped dough logs for at least 2 hours or overnight. Near the end of chilling, preheat the oven to 350°F (175°C).
- Prepare dough for slicing: Remove one dough log from the fridge. Unwrap it, gently brush the surface with beaten egg wash, then roll it in turbinado sugar evenly coating the dough.
- Slice cookies: Using a very sharp knife, slice the log into approximately 1/2-inch thick rounds, ensuring uniform size for even baking.
- Bake cookies: Place the sliced cookies on a lined baking sheet spaced apart (about 8 per sheet) and bake for 12-14 minutes, or until edges turn slightly golden brown. The centers may still look soft, which is normal. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Garnish and optional drizzle: Sprinkle the cooled cookies with additional orange zest and flaky sea salt. Optionally, drizzle melted dark chocolate over the top for an elegant finish.
- Repeat for remaining dough: While the first batch cools, repeat steps 6 to 9 with the second dough log. Serve and enjoy your tasty, citrus-chocolate shortbread cookies!
Notes
- Be sure to use a super sharp knife to get clean, even cookie slices to ensure uniform baking.
- Chilling the dough is crucial to maintain shape and enhance flavor development.
- If you prefer a sweeter or softer cookie, use semi-sweet chocolate chips instead of dark chocolate.
- For extra orange flavor, substitute vanilla extract with orange extract in the dough.
- These cookies keep well stored in an airtight container for up to one week.
- Optionally, drizzle melted dark chocolate on top for a more decadent presentation.
- Use flaky sea salt as a garnish to add a nice contrast and enhance the citrus and chocolate flavors.
Keywords: dark chocolate orange cookies, shortbread cookies, orange zest cookies, chocolate chip shortbread, holiday cookies, citrus chocolate cookies
