Chocolate Orange Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
