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These Dark Chocolate Orange Shortbread Cookies blend buttery shortbread goodness with the fantastic combo of dark chocolate and orange zest. You'll get a fancy cookie that feels both classy and homey—just right for giving as gifts, enjoying with tea, or treating yourself to something extra nice.
I whipped these cookies up for a holiday swap once and they were gone in a flash—faster than every other cookie there. They've become my go-to for parties now, and I often get texts from friends asking when I'll make "those chocolate orange ones" again.
Ingredients
- Salted butter: let it soften at room temperature. Good butter really makes a difference here since it's the main flavor base for your cookies.
- Granulated sugar: adds just enough sweetness without taking over the other flavors.
- Light brown sugar: gives a hint of caramel taste that works really well with the chocolate.
- Vanilla extract: boosts all the flavors. You can swap in orange extract if you want more citrus kick.
- All purpose flour: makes the cookies soft but still sturdy enough to hold their shape.
- Dark chocolate chips: add a rich, slightly bitter taste. The darker the chocolate, the fancier your cookies will seem.
- Fresh orange zest: gives a bright flavor that balances the richness. Always go for fresh—never the dried stuff.
- Egg: just for brushing the outside before baking so the sugar sticks better.
- Turbinado sugar: roll the dough in this for a pretty sparkle and nice crunch.
Easy Instructions
- Mix Butter and Sugars:
- Beat your softened butter with both sugars for 5 minutes until it's super fluffy. This puts air in the dough and makes your shortbread melt in your mouth. Don't cut this step short. Add vanilla and mix just enough to blend it in.
- Make the Dough:
- Slowly add flour with your mixer running low until it's all mixed in. Your dough might look a bit crumbly but should stick together when you press it. Fold in chocolate chips and orange zest until they're spread out evenly. You should see tiny orange specks throughout.
- Roll and Chill:
- Split the dough in half and roll each piece into a log about 2 inches thick. Wrap each log tightly in plastic wrap and twist the ends. Put them in the fridge for at least 2 hours or overnight. This step isn't optional—it firms up the butter and makes the dough ready to slice.
- Get Ready to Bake:
- Heat your oven to 350°F and put parchment on your baking sheets. Take one log from the fridge, unwrap it, and brush some beaten egg on the outside. Roll it in turbinado sugar until it's totally covered in crunchy sugar.
- Cut and Bake:
- Use a sharp knife to cut slices about 1/2 inch thick. Put them on your baking sheet with 2 inches between each one. Bake for 12-14 minutes until the edges start turning golden. The middle might still look soft but will firm up later.
- Let Cool:
- Let the cookies sit on the baking sheet for 10 minutes before moving them to a cooling rack. While they're still warm, you can use a cup to fix the shape of any uneven cookies. Once they're fully cool, you can add more orange zest on top and maybe some sea salt or a chocolate drizzle.
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Keeping Your Cookies Fresh
These shortbread cookies actually get better over time. Keep them in a sealed container at room temperature for up to a week. They'll taste richer and get softer as they sit. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Even better, freeze the raw dough logs wrapped in plastic and then foil. When you want cookies, just thaw them in the fridge overnight, then slice and bake them.
Try Different Flavors
The dark chocolate and orange mix is a winner, but this shortbread works with lots of other flavors too. Maybe try white chocolate with lemon zest for something brighter, or add cranberries and pistachios for a holiday feel. If you like spices, throw in some cardamom or cinnamon. For a grown-up version, add a tablespoon of orange liqueur to the dough and cut back on the vanilla a bit.
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Ways to Enjoy Them
These fancy cookies deserve to be shown off. They're perfect with afternoon coffee or tea. They also make a great dessert next to orange sorbet or vanilla ice cream. For special events, arrange them on a tiered plate with fresh orange slices and mint. You can even turn them into sandwich cookies by adding some ganache or orange frosting between two of them.
Fixing Common Problems
If your dough feels too dry when mixing, add 1-2 teaspoons of orange juice to help it come together. Cookies that spread too much during baking usually mean your butter was too warm. If your cookies spread unevenly, use a mug to reshape them right after they come out of the oven. For cleaner slices, pop the log in the freezer for 10 minutes before cutting if it starts getting soft.
Frequently Asked Questions
- → Can I swap dark chocolate for semi-sweet?
Sure, semi-sweet chocolate works fine, though dark chocolate brings a deeper taste and pairs wonderfully with the orange flavor.
- → How long do I refrigerate the dough?
Chill it for 2 hours minimum, or leave it overnight. It firms up the butter, making the dough easier to slice and keeping the cookies neat when baking.
- → Is orange zest necessary?
It’s key for that citrus punch! You can skip it, but the cookies won’t have the same bright, fresh flavor.
- → What does turbinado sugar do?
You roll the dough in it to create a crunchy surface and boost the sweetness. It also gives the cookies a lovely finish.
- → Why are my cookies spreading?
The buttery dough may cause light spreading. If needed, gently reshape them with a mug or small bowl right after baking.