Name: Dark Chocolate Orange Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 44 min
Cuisine: American
Ingredients: 1 cup Salted Butter (Use unsalted for less salt); ½ cup Granulated Sugar; ½ cup Light Brown Sugar (Can substitute with white sugar); 1 teaspoon Vanilla Extract (Orange extract can be used as a substitute); 2 cups All-purpose Flour (Cake flour could be used for a lighter texture); 1 cup Dark Chocolate Chips (Semi-sweet can be used as a substitute); 1 piece Fresh Orange Zest (More can be added for stronger flavor); 1 large Egg (for Egg Wash, can skip if desired); ½ cup Turbinado Sugar (Regular sugar may be used); Pinch Flaky Sea Salt (Adds flavor to the sweetness of chocolate); 1 teaspoon Additional Orange Zest (A delightful touch for presentation)

Ingredients

1 cup Salted Butter (Use unsalted for less salt)

½ cup Granulated Sugar

½ cup Light Brown Sugar (Can substitute with white sugar)

1 teaspoon Vanilla Extract (Orange extract can be used as a substitute)

2 cups All-purpose Flour (Cake flour could be used for a lighter texture)

1 cup Dark Chocolate Chips (Semi-sweet can be used as a substitute)

1 piece Fresh Orange Zest (More can be added for stronger flavor)

1 large Egg (for Egg Wash, can skip if desired)

½ cup Turbinado Sugar (Regular sugar may be used)

Pinch Flaky Sea Salt (Adds flavor to the sweetness of chocolate)

1 teaspoon Additional Orange Zest (A delightful touch for presentation)

Instructions

Step 1: In a mixing bowl, cream together the salted butter, granulated sugar, and light brown sugar using a hand mixer until the mixture is light and fluffy, creating a smooth base for the dough.

Step 2: Blend in the vanilla extract, then gradually add the all-purpose flour. Mix until fully combined to form a soft yet sturdy dough.

Step 3: Gently fold in the dark chocolate chips and fresh orange zest, distributing them evenly without overmixing to preserve the dough’s texture.

Step 4: Shape the dough into logs and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 2 hours to firm up the dough and enhance flavor melding.

Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.

Step 6: Lightly beat the egg. Brush one dough log with the egg wash, then roll it in turbinado sugar to create a sweet, crunchy crust.

Step 7: Slice the coated dough log into ½-inch thick rounds using a sharp knife. Place the slices evenly spaced on the prepared baking sheet.

Step 8: Bake in the preheated oven for 12-14 minutes, or until the edges turn a light golden color, indicating they are perfectly baked.

Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Optionally, garnish with additional orange zest or a pinch of flaky sea salt for extra flavor.

Tips & Variations

For a lighter texture, try using cake flour instead of all-purpose flour.

Substitute semi-sweet chocolate chips if you prefer a milder chocolate flavor.

Replace vanilla extract with orange extract to enhance the citrus aroma.

Skip the egg wash if you want to keep the cookies vegan-friendly, and just roll the dough logs in sugar before slicing.

Add a sprinkle of flaky sea salt on top after baking to balance the sweetness and deepen the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week to maintain freshness. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, let frozen cookies thaw at room temperature or warm them briefly in a low oven to restore their crispness.

FAQs

Can I make the dough ahead of time?

Yes, chilling the dough for at least 2 hours is recommended to firm it up and enhance the flavors. You can also prepare the dough logs and freeze them; just slice and bake directly from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have turbinado sugar?

You can substitute turbinado sugar with regular granulated sugar or coarse sanding sugar for the coating. It provides a nice crunchy texture, but the flavor difference will be minimal.