Dark Chocolate Orange Shortbread Cookies
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.
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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