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Dark Chocolate Orange Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 56 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes (plus at least 1 hour chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully rich and buttery, these Dark Chocolate Orange Shortbread Cookies feature a perfect balance of zesty orange flavor and deep dark chocolate, making them an irresistible treat for any occasion. The crumbly, melt-in-your-mouth texture paired with a smooth chocolate dip creates a sophisticated yet easy-to-make dessert that’s perfect for holiday gatherings or everyday indulgence.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 tablespoons packed brown sugar
  • Zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Chocolate Coating

  • 6 oz dark chocolate, chopped or chips (60–70% cocoa)
  • 1 teaspoon coconut oil or neutral oil (optional, for melting chocolate)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Prepare the dough: In a large mixing bowl, beat the softened butter with granulated sugar, brown sugar, orange zest, and vanilla extract until the mixture is light and creamy. This ensures a smooth texture and even distribution of flavors.
  2. Combine dry ingredients: Add the all-purpose flour and salt to the butter mixture and mix until just combined. The dough will initially be crumbly but will hold together when pressed.
  3. Shape and chill: Divide the dough into two equal portions and roll each into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier slicing.
  4. Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  5. Slice and bake: Once chilled, slice the dough logs into ¼-inch thick rounds. Arrange the slices about 1 inch apart on the prepared baking sheet. Bake for 10 to 12 minutes until the edges turn lightly golden, indicating they’re perfectly baked but still tender inside.
  6. Cool the cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before coating.
  7. Melt the chocolate: Melt the dark chocolate together with coconut or neutral oil (if using) in the microwave at 30-second intervals, stirring until completely smooth to ensure a glossy, even coating.
  8. Dip and garnish: Dip each cooled cookie halfway into the melted chocolate, then place back on parchment paper. Optionally, sprinkle with flaky sea salt for a contrast in flavor.
  9. Set and serve: Let the chocolate fully set at room temperature or in the refrigerator before serving or storing in an airtight container.

Notes

  • These cookies can be prepared ahead of time and stored in an airtight container for up to one week.
  • The dough can be frozen for convenient slice-and-bake use later; simply slice and bake directly from the freezer.
  • For a sweeter chocolate flavor, substitute dark chocolate with semi-sweet chocolate chips.
  • Ensure cookies are completely cooled before dipping to prevent chocolate from melting unevenly.

Find it online: https://slsrecipes.com/dark-chocolate-orange-shortbread-cookies-recipe-2/