Introduction

These Orange Chocolate Shortbread Cookies are a delightful blend of rich chocolate and bright citrus flavors. Crisp on the edges and tender inside, they make a perfect treat for any occasion. Simple to prepare and wonderfully indulgent, they’re sure to become a favorite.

A close-up view of soft chocolate chip cookies stacked in a small pile with visible dark chocolate chunks spread unevenly across their light golden surface, sprinkled with small orange zest bits and a few grains of coarse salt. The cookies are placed on a white marbled surface with more cookies scattered around them, and on the right side, there are thinly sliced dried orange pieces adding contrast with their bright orange color and textured peel. 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 in

Instructions

Step 1: Add the softened butter, granulated sugar, and light brown sugar to a mixing bowl. Mix with a stand mixer or hand mixer for about 5 minutes until the mixture becomes light and fluffy. Then, add the vanilla extract and mix until just combined.
Step 2: Scrape down the sides of the bowl with a rubber spatula. Slowly add the flour while the mixer is on low speed, mixing until fully incorporated.
Step 3: Add the dark chocolate chips and orange zest to the dough. Mix until everything is evenly combined and the dough feels smooth and dry.
Step 4: Divide the dough in half. On a piece of plastic wrap, shape one half into a circular log. Roll it tightly in the plastic wrap. Repeat with the remaining dough.
Step 5: Refrigerate the dough logs for at least 2 hours or overnight. When almost ready to bake, preheat the oven to 350°F (175°C).
Step 6: Remove one dough log from the fridge and unwrap it. Lightly brush the surface with the egg wash, then roll it in turbinado sugar until evenly coated.
Step 7: Using a very sharp knife, slice the dough into 1/2-inch thick rounds. Try to keep all cookies the same size for even baking.
Step 8: Place the cookies on a lined baking sheet, leaving space between each. Bake for 12-14 minutes, until the edges are slightly brown but centers may still look soft.
Step 9: Let the cookies cool on the sheet for 10 minutes before moving them to a cooling rack. Garnish with additional orange zest and flaky sea salt. If desired, drizzle melted dark chocolate over the cookies.
Step 10: Repeat steps 6-9 with the remaining dough. Enjoy your freshly baked cookies!

Tips & Variations

Substitute vanilla extract with orange extract for a more intense citrus flavor.
Use semi-sweet chocolate chips if you prefer a sweeter bite.
Chill the dough overnight to develop a richer flavor and make slicing easier.
Drizzle melted white chocolate instead of dark for a different look and taste.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw at room temperature before serving. To refresh, warm briefly in a low oven or microwave.

How to Serve

A close-up view of several round chocolate chip cookies with slightly golden-brown edges and soft, light beige centers full of dark chocolate chunks, some sprinkled with small orange zest pieces. Two cookies are stacked in the middle, while others are scattered around on a white marbled surface. To the right, there are two thin, circular slices of dried orange, showing their texture and details. The lighting highlights the soft and slightly crumbly texture of the cookies. 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 consider adding a pinch of salt to balance the flavors properly.

Do I have to use turbinado sugar for rolling the dough?

Turbinado sugar adds a nice crunch and sparkle, but you can substitute with regular granulated sugar if you don’t have it on hand.