Description
These Dark Chocolate Orange Shortbread Cookies combine the rich bitterness of dark chocolate with the bright, zesty freshness of orange. The buttery shortbread base is perfectly tender and crumbly, enhanced by a crunchy turbinado sugar coating and a hint of sea salt. Ideal for a sophisticated treat, these cookies are easy to prepare with a straightforward chilling and baking process.
Ingredients
Scale
Cookie Dough
- 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)
Finishing
- 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
- Cream Butter and Sugars: 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, ensuring a smooth base for the dough.
- Add Flavorings and Flour: Blend in the vanilla extract, then gradually add the all-purpose flour. Mix until fully combined to form a soft yet sturdy dough.
- Incorporate Chocolate and Zest: Gently fold in the dark chocolate chips and fresh orange zest, distributing them evenly without overmixing to preserve the dough’s texture.
- Chill the Dough: 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.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Apply Egg Wash and Sugar Coating: Lightly brush one dough log with the beaten egg wash, then roll it in turbinado sugar to create a sweet, crunchy crust.
- Slice and Arrange Cookies: Slice the coated dough log into ½-inch thick rounds using a sharp knife. Place the slices evenly spaced on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges begin to turn a light golden color, indicating they are perfectly baked.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, optionally garnish with additional orange zest or a pinch of flaky sea salt for an extra flavor boost.
Notes
- You can use unsalted butter for less salt, adjusting the added salt accordingly.
- For a lighter, more tender texture, substitute all-purpose flour with cake flour.
- If you prefer a stronger orange flavor, increase the amount of fresh orange zest used in the dough and as garnish.
- The egg wash is optional but helps the turbinado sugar stick and creates a shiny, crunchy crust.
- Store cookies in an airtight container at room temperature for up to one week.
- You can skip the flaky sea salt if you prefer a sweeter cookie or use kosher salt as an alternative.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dark Chocolate Orange Cookies, Shortbread Cookies, Holiday Cookies, Chocolate Chip Cookies, Citrus Cookies, Easy Cookie Recipe
