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Dark Chocolate Orange Shortbread Cookies Recipe

Dark Chocolate Orange Shortbread Cookies Recipe
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★★★★★

5.1 from 22 reviews

Indulge in the perfect balance of rich dark chocolate and bright fresh orange zest with these decadent Dark Chocolate Orange Shortbread Cookies. Buttery and tender with a crisp edge, these cookies are rolled in turbinado sugar for a delightful crunch and finished with a hint of flaky sea salt to enhance their flavor. Ideal for afternoon tea or holiday treats, these cookies are easy to prepare and guaranteed to impress.

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 orange extract for extra flavor)
  • 2 and 1/4 cups all-purpose flour
  • 1 cup dark chocolate chips (semi-sweet optional)
  • 2 teaspoons fresh orange zest, plus more for garnish

For Finishing

  • 1 egg, for egg wash
  • 1–2 cups turbinado (raw) sugar, for rolling the dough
  • Flaky sea salt, for garnish
  • Optional: melted dark chocolate for drizzling

Instructions

  1. Cream the Butter and Sugars: In a mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Using a stand mixer or hand mixer, beat for about 5 minutes until the mixture becomes light and fluffy. Stir in the vanilla extract until just combined.
  2. Add the Flour: Scrape down the sides of the bowl with a rubber spatula. Slowly add the all-purpose flour to the bowl while mixing on low speed to incorporate evenly and avoid a flour cloud.
  3. Mix in Chocolate and Orange Zest: Add the dark chocolate chips and fresh orange zest into the dough. Mix just until everything is combined. The dough should be smooth but dry in texture.
  4. Form Dough Logs: Divide the dough into two equal parts. Place one half on plastic wrap and shape it into a circular log, about 2 inches in diameter. Roll the log tightly in the plastic wrap. Repeat with the second half.
  5. Chill the Dough: Refrigerate the wrapped dough logs for at least 2 hours or overnight to firm up. Around the end of chilling time, preheat the oven to 350°F (177°C).
  6. Prepare for Baking: Remove one dough log from the refrigerator and unwrap it. Lightly brush the surface with the egg wash, then roll it generously in turbinado sugar to coat the entire exterior.
  7. Slice the Cookies: Using a very sharp knife, slice the dough log into 1/2-inch thick rounds. Try to keep all cookies uniformly sized for even baking.
  8. Bake the Cookies: Place the sliced cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes until the edges are lightly browned. Centers may look slightly soft.
  9. Cool and Garnish: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Garnish with additional orange zest and a sprinkle of flaky sea salt. Optionally, drizzle melted dark chocolate over cookies once cooled.
  10. Repeat and Enjoy: While the first batch cools, repeat the egg wash, sugar rolling, slicing, baking, and garnishing with the remaining dough. Serve and enjoy these flavorful, tender cookies.

Notes

  • For a stronger orange flavor, substitute the vanilla extract with orange extract.
  • Ensure the butter is fully softened to room temperature to facilitate easier creaming.
  • Using a sharp knife is key to clean cookie slices; a serrated knife can also work well.
  • Chilling the dough is essential for clean slicing and to maintain the shape during baking.
  • Turbinado sugar adds a nice crunch and a subtle molasses flavor, creating a lovely texture contrast.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

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

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