Orange Chocolate Shortbread Cookies Recipe
These Orange Chocolate Shortbread Cookies combine the rich buttery texture of classic shortbread with the vibrant zest of fresh orange and rich dark chocolate chips for a delightful treat. Rolled in turbinado sugar for a subtle crunch and a beautiful golden finish, they’re perfect for a sophisticated snack or festive dessert.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: Approximately 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 (can use semi-sweet if desired)
- 2 teaspoons fresh orange zest, plus extra for garnish
- 1 egg, for egg wash
- 1–2 cups turbinado (raw) sugar, for rolling the dough
Instructions
- Cream Butter and Sugars: Add the softened butter, granulated sugar, and light brown sugar to a mixing bowl. Using a stand mixer or hand mixer, beat for about 5 minutes until the mixture is light and fluffy. Then add vanilla extract and mix until just combined.
- Add Flour: Scrape down the sides of the bowl with a rubber spatula. Slowly add the all-purpose flour while the mixer runs on low speed to incorporate the dry ingredients evenly.
- Mix in Chocolate Chips and Orange Zest: Once flour is fully mixed in, add dark chocolate chips and fresh orange zest. Mix until the dough is smooth, dry, and combined.
- Shape into Logs: Divide the dough in half. Place one half on plastic wrap and form it into a circular log. Roll it tightly in the plastic wrap. Repeat with the other half.
- Chill Dough: Refrigerate the dough logs for at least 2 hours or overnight to firm up and enhance flavors. Preheat the oven to 350°F (177°C) as the chilling time nears completion.
- Prepare Cookies for Baking: Remove one dough log from the fridge and unwrap. Lightly brush with egg wash, then roll the dough in turbinado sugar for a sweet, crunchy coating.
- Slice Cookies: Using a very sharp knife, slice the log into 1/2 inch thick cookies, ensuring uniform thickness for even baking.
- Bake: Arrange cookies evenly on a lined baking sheet (about 8 per sheet). Bake in the preheated oven for 12-14 minutes until edges turn slightly brown. The centers may still appear soft, which is normal.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish and Repeat: Garnish with additional orange zest and flaky sea salt. Optional: drizzle melted dark chocolate over the cooled cookies. Repeat the slicing, baking, and cooling process with the remaining dough.
Notes
- Ensure butter is softened to room temperature for easier creaming and better dough consistency.
- Using fresh orange zest adds bright, aromatic citrus flavor; avoid the white pith to prevent bitterness.
- If you prefer sweeter cookies, semi-sweet chocolate chips can be used instead of dark chocolate.
- Rolling the dough in turbinado sugar before baking creates a pleasant crunchy texture on the outside.
- Chilling the dough for at least 2 hours is essential for firm logs that slice cleanly.
- Handle the dough gently when slicing to keep the cookies intact and uniform.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
Keywords: Orange chocolate cookies, shortbread, citrus chocolate cookies, holiday cookies, homemade shortbread
