Chocolate Orange Shortbread Cookies Recipe

Introduction

Chocolate Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the bright zest of orange and chunks of bittersweet chocolate. These cookies are perfect for a cozy afternoon treat or sharing during the holidays.

Ingredients

• 141 g unsalted butter, room temperature (65°F)
• 40 g granulated sugar
• 45 g powdered sugar (icing sugar)
• 25 g egg, room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp Morton’s kosher salt
• 155 g all-purpose flour
• 30 g cake flour (can substitute equal amount of all-purpose flour if unavailable)
• 1 tsp cornstarch (cornflour)
• Zest of 1 orange
• 113 g (4 oz) finely chopped semi-sweet or bittersweet chocolate

Instructions

1. Step 1: Add the butter, granulated sugar, powdered sugar, and orange zest to a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture is smooth and creamy, about 1 minute. Avoid mixing on high speed.
2. Step 2: Add the egg and vanilla extract, then mix again on medium-low speed until fully combined.
3. Step 3: Add the kosher salt, cornstarch, all-purpose flour, cake flour, and chopped chocolate. Mix on medium-low speed until the dough comes together.
4. Step 4: Turn the dough onto a long piece of plastic wrap and shape it into a log about 9–10 inches long. Wrap tightly and refrigerate for at least 2 hours before baking.
5. Step 5: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set aside.
6. Step 6: Remove the dough log from the refrigerator and slice it into 1/4 inch thick cookies.
7. Step 7: Place the cookies on the prepared baking sheet, spacing them at least 1 inch apart.
8. Step 8: Bake for 10–13 minutes, or until the edges are lightly golden brown.
9. Step 9: Transfer the cookies to a cooling rack and cool for at least 15 minutes before eating. For the chocolate to fully set and harden, allow them to cool for at least 45 minutes.

Tips & Variations

• If you don’t have cake flour, simply use all-purpose flour as a substitute for a similar texture.
• For extra citrus flavor, add a teaspoon of fresh orange juice to the dough.
• Try using dark chocolate or white chocolate instead of semi-sweet for a different taste.
• Chill the dough overnight for even better flavor development.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat gently at room temperature or enjoy chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Just keep it tightly wrapped in plastic wrap to prevent drying out.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer with paddle attachments will work well. Just be sure to mix on low speeds to avoid overworking the dough.

Chocolate Orange Shortbread Cookies Recipe

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★★★★★

4.9 from 96 reviews

These Chocolate Orange Shortbread Cookies combine the classic buttery, crumbly texture of shortbread with the bright citrusy zest of orange and the rich depth of bittersweet chocolate. Perfectly balanced with a tender bite, these cookies are an ideal treat for afternoon tea or festive occasions. Chilled and baked to a delicate golden brown, they offer a delightful blend of sweet and tangy flavors with a luscious chocolate finish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10-13 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 141 g unsalted butter, room temperature (65°F)
• 40 g granulated sugar
• 45 g powdered sugar (icing sugar)
• 25 g egg, room temperature (about 1/2 large egg)
• 1/2 tsp vanilla extract
• 1/2 tsp Morton’s kosher salt
• 155 g all-purpose flour
• 30 g cake flour (can substitute equal amount of all-purpose flour)
• 1 tsp cornstarch (cornflour)
• Zest of 1 orange
• 113 g (4 oz) finely chopped semi-sweet or bittersweet chocolate

Instructions

1. Prepare the butter and sugars: Add the unsalted butter, granulated sugar, powdered sugar, and orange zest to a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture is smooth and creamy, about 1 minute. Avoid mixing at high speed to keep the texture soft and well combined.
2. Add wet ingredients: Incorporate the egg and vanilla extract into the creamed butter mixture. Mix on medium-low speed until fully combined, ensuring the dough remains smooth.
3. Mix dry ingredients and chocolate: Add kosher salt, cornstarch, the all-purpose and cake flours, and the finely chopped chocolate to the bowl. Continue mixing on medium-low speed until the dough just comes together, forming a cohesive mixture.
4. Shape and chill the dough: Transfer the dough onto a long piece of plastic wrap. Shape it into a log approximately 9 to 10 inches in length. Wrap tightly with plastic wrap and refrigerate for at least 2 hours to firm up the dough for easier slicing.
5. Preheat oven and prepare baking sheet: Set the oven to 350°F (175°C). Line a half-sheet pan with parchment paper and set aside for baking.
6. Slice the cookies: Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds. Take care to keep the slices even to ensure uniform baking.
7. Arrange and bake: Place the sliced cookies on the prepared baking sheet, spacing them at least 1 inch apart to allow for slight spreading. Bake in the preheated oven for 10 to 13 minutes, or until the edges turn lightly golden brown.
8. Cool the cookies: Transfer the baked cookies onto a cooling rack. Allow them to cool for at least 15 minutes. For the chocolate to solidify fully, it is best to wait about 45 minutes before serving.
9. Store: Store the cooled cookies in an airtight container at room temperature. They remain fresh for up to one week.

Notes

• Room temperature ingredients ensure a smoother dough texture.
• If cake flour is unavailable, substitute with an equal amount of all-purpose flour for similar results.
• Be careful not to overmix the dough after adding flour to avoid tough cookies.
• Chilling the dough log is essential for clean slicing and to maintain shape while baking.
• Use good quality semi-sweet or bittersweet chocolate for a richer flavor contrast with the orange zest.
• These cookies can be frozen after baking; thaw to room temperature before serving.

Keywords: Chocolate Orange Cookies, Shortbread Cookies, Citrus Cookies, Holiday Cookies, Chocolate Chip Cookies, Homemade Cookies