Dark Chocolate Orange Shortbread Cookies
Delicious cookies combining rich dark chocolate and refreshing orange zest, perfect for any cozy occasion.
Ingredients
For the Dough
- 1 cup Salted Butter Use unsalted for less salt
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar Can substitute with white sugar
- 1 teaspoon Vanilla Extract Orange extract can be used as a substitute
- 2 cups All-purpose Flour Cake flour could be used for a lighter texture
- 1 cup Dark Chocolate Chips Semi-sweet can be used as a substitute
- 1 piece Fresh Orange Zest More can be added for a stronger flavor
- 1 large Egg (for Egg Wash) Can skip if desired
- ½ cup Turbinado Sugar Regular sugar may be used
- a pinch Flaky Sea Salt Adds flavor to the sweetness of chocolate
- 1 teaspoon Additional Orange Zest A delightful touch for presentation
Instructions
Preparation
- Gather all ingredients including freshly zested orange for the best flavor.
Mixing
- In a large mixing bowl, cream the softened salted butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
Combining Ingredients
- Gradually sift in the all-purpose flour while mixing on low speed.
- Gently fold in the dark chocolate chips and fresh orange zest, being careful not to over-mix.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop rounded portions of dough, roll into balls, and roll in turbinado sugar.
- Place them on a baking sheet lined with parchment paper.
- If using, brush an egg wash over the tops of the dough balls.
- Bake for 12–15 minutes until lightly golden around the edges.
- Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Finish with a sprinkle of flaky sea salt and additional orange zest.
Notes
Store cookies in an airtight container. They can be frozen individually and last up to 3 months.