Delight in Dark Chocolate Orange Shortbread Cookies, a buttery treat with rich chocolate and zesty orange. This Elegant Dessert bakes in under 30 minutes, perfect for holidays or tea parties. Explore this simple recipe for an easy cookie recipe that’s crisp, tender, and sophisticated!
Why You’ll Love Dark Chocolate Orange Shortbread Cookies
- Rich and Zesty: Dark Chocolate Orange Shortbread Cookies shine in this simple recipe.
- Quick Prep: Ready in under 30 minutes for an elegant dessert.
- Versatile: Perfect for gifting in this easy cookie recipe.
- Crowd-Pleaser: Loved by all for this chocolate orange shortbread.
- Make-Ahead: Prep dough early for this elegant dessert.
Ingredients for Dark Chocolate Orange Shortbread Cookies
Here’s what you’ll need for this chocolate orange shortbread (makes ~24 cookies):
- 1 cup (2 sticks, 225 g) salted butter, softened
- ⅓ cup (65 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tsp (5 ml) vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (175 g) dark chocolate chips
- 2 tsp (4 g) fresh orange zest
- 1 large egg, for egg wash
- 1–2 cups (200–400 g) turbinado sugar, for rolling
- Optional: Flaky sea salt, melted dark chocolate for drizzling
Equipment
- Stand or hand mixer
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper or silicone mat
- Sharp knife
- Cooling rack
Ingredient Tips
- Butter: Softened for tender texture in this elegant dessert.
- Orange Zest: Fresh for bright flavor in this chocolate orange shortbread.
- Chocolate Chips: Dark for richness in this easy cookie recipe.
- Turbinado Sugar: Adds crunch to this simple recipe.
- Flour: All-purpose for structure in this elegant dessert.
Directions for Dark Chocolate Orange Shortbread Cookies
Let’s create this delightful easy cookie recipe!
Mix Dough
I beat 1 cup softened butter, ⅓ cup granulated sugar, and ¼ cup brown sugar for 5 minutes until fluffy. I add 1 tsp vanilla, then slowly mix in 2 ¼ cups flour, 1 cup chocolate chips, and 2 tsp orange zest for this simple recipe.
Shape and Chill
I divide dough into two logs, wrap in plastic, and chill for 2 hours or overnight for this chocolate orange shortbread.
Prep and Slice
I preheat the oven to 350°F (175°C), brush logs with beaten egg, roll in turbinado sugar, and slice into ½-inch rounds for this elegant dessert.
Bake Cookies
I place slices on a parchment-lined baking sheet, bake for 12–14 minutes until edges are golden, and cool for 10 minutes before transferring to a rack for this Dark Chocolate Orange Shortbread Cookies.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Chill Time: 2 hours
- Total Time: ~2.5 hours
- Servings: ~24 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 15g carbs, 2g protein, 9g fat
Variations for Dark Chocolate Orange Shortbread Cookies
Try these twists on this elegant dessert:
- Citrus Swap: Use lemon zest for this chocolate orange shortbread.
- Nutty Add-In: Add chopped almonds for this easy cookie recipe.
- Extract Boost: Swap vanilla for orange extract in this simple recipe.
- Fruity Twist: Mix in dried cranberries for this elegant dessert.
- Spiced Note: Add a pinch of cinnamon to this chocolate orange shortbread.
Serving Ideas:
- Pair with Food and Tips’ hot chocolate for a cozy easy cookie recipe.
- Serve with Food and Tips’ citrus tea for an elegant dessert.
- Enjoy with Food and Tips’ berry jam for a sweet chocolate orange shortbread.
Storage
I store this chocolate orange shortbread in an airtight container at room temperature for 5 days or freeze baked cookies or dough logs for 2 months, thawing before baking for this simple recipe.
Serving Tips
- Presentation: Arrange Dark Chocolate Orange Shortbread Cookies on a tiered tray for an elegant dessert.
- Garnish: Drizzle melted chocolate for this chocolate orange shortbread’s appeal.
- Pairing: Enjoy with Food and Tips’ coffee for an easy cookie recipe.
- Portion Size: 2–3 cookies per person.
- Occasions: Perfect for holidays, tea parties, or gifting.
FAQs About Dark Chocolate Orange Shortbread Cookies
Here are answers to common questions about this elegant dessert:
Can I use semi-sweet chocolate?
Yes, semi-sweet chips work for a milder flavor in this chocolate orange shortbread.
What if I don’t have turbinado sugar?
Use granulated sugar for this easy cookie recipe, though crunch will differ.
Can I skip orange zest?
Yes, but zest enhances flavor in this simple recipe.
Can I make dough ahead?
Store dough in the fridge for 3 days or freeze for 2 months for this elegant dessert.
Do these cookies travel well?
Yes, they hold shape for gifting in this chocolate orange shortbread.
More Delicious Cookie Recipes You’ll Love
- Halloween day : scary good Halloween desserts
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Delicious autumn: yummy fall desserts
Conclusion
Dark Chocolate Orange Shortbread Cookies are a buttery, zesty treat with rich chocolate and crisp edges. This simple recipe delivers an elegant dessert for any occasion. Enjoy the sophisticated, nostalgic flavors in every tender bite!
Dark Chocolate Orange Shortbread Cookies
Ingredients
- 1 cup 2 sticks, 225 g salted butter, softened
- ⅓ cup 65 g granulated sugar
- ¼ cup 50 g light brown sugar
- 1 tsp 5 ml vanilla extract
- 2 ¼ cups 280 g all-purpose flour
- 1 cup 175 g dark chocolate chips
- 2 tsp 4 g fresh orange zest
- 1 large egg for egg wash
- 1 –2 cups 200–400 g turbinado sugar, for rolling
- Optional: Flaky sea salt melted dark chocolate for drizzling
Instructions
Mix Dough
- I beat 1 cup softened butter, ⅓ cup granulated sugar, and ¼ cup brown sugar for 5 minutes until fluffy. I add 1 tsp vanilla, then slowly mix in 2 ¼ cups flour, 1 cup chocolate chips, and 2 tsp orange zest for this simple recipe.
Shape and Chill
- I divide dough into two logs, wrap in plastic, and chill for 2 hours or overnight for this chocolate orange shortbread.
Prep and Slice
- I preheat the oven to 350°F (175°C), brush logs with beaten egg, roll in turbinado sugar, and slice into ½-inch rounds for this elegant dessert.
Bake Cookies
- I place slices on a parchment-lined baking sheet, bake for 12–14 minutes until edges are golden, and cool for 10 minutes before transferring to a rack for this Dark Chocolate Orange Shortbread Cookies.
Notes
- Butter texture: Use softened, not melted butter for best results.
- Chilling is essential: Cold dough slices clean and bakes evenly.
- Flavor boost: Add orange extract or a splash of juice for extra zing.
- Storage: Store baked cookies in airtight container for up to 5 days. Freeze dough or cookies for longer storage.
- Sharp knife: Use a sharp blade to slice rounds evenly.
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