Why You’ll Love This Recipe
Chocolate Orange Shortbread Cookies offer a rich, buttery texture infused with bright citrus notes and a decadent chocolate finish. The combination of zesty orange and smooth chocolate creates a sophisticated flavor profile that’s perfect for holidays, gifting, or enjoying with a hot beverage. These cookies strike the ideal balance between crisp and tender, with a melt-in-your-mouth consistency.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourunsalted buttergranulated sugarorange zestvanilla extractsemi-sweet chocolate chips or chopped chocolatecornstarchsalt
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the orange zest and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually incorporate the dry ingredients into the butter mixture until a dough forms.
Roll the dough into a log, wrap it in plastic wrap, and chill for at least 1 hour.
Slice the chilled dough into even rounds and place on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are just starting to turn golden.
Allow cookies to cool completely on a wire rack.
Melt the chocolate and dip each cookie halfway, then place on parchment to set.
Servings and timing
This recipe yields approximately 24 cookies.Preparation time: 20 minutesChilling time: 1 hourBaking time: 10-12 minutesCooling and decorating time: 30 minutesTotal time: 2 hours
Variations
Add a teaspoon of orange extract for an extra citrus kick.
Use dark chocolate instead of semi-sweet for a bolder flavor.
Sprinkle sea salt on the chocolate-dipped side for contrast.
Mix finely chopped candied orange peel into the dough for added texture.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days.They can be refrigerated for up to 10 days or frozen for up to 2 months.Thaw frozen cookies at room temperature before serving. No reheating required.
FAQs
Can I use orange juice instead of zest?
Zest provides a more concentrated flavor, but a small amount of juice can be added for moisture.
Can I use white chocolate?
Yes, white chocolate pairs well with orange and gives a sweeter finish.
Why chill the dough?
Chilling helps prevent spreading and makes slicing easier.
Can I shape these cookies with cutters?
Yes, roll the dough out and use cookie cutters if you prefer shapes over rounds.
How do I make the chocolate set quickly?
Place dipped cookies in the fridge for 10-15 minutes.
Do these cookies travel well?
Yes, they are sturdy and great for gifting or packing.
Can I omit the chocolate?
Yes, they’re delicious as plain orange shortbread too.
What kind of orange is best?
Navel or Valencia oranges work well for their aromatic zest.
Can I make the dough ahead?
Yes, dough can be chilled for up to 2 days or frozen for longer.
Are these cookies sweet?
They have a mild sweetness balanced by citrus and chocolate.
Conclusion
Chocolate Orange Shortbread Cookies combine the elegance of buttery shortbread with the irresistible duo of orange and chocolate. Whether for entertaining or treating yourself, these cookies bring a touch of indulgence and a burst of citrusy brightness to your dessert spread.
Print
Chocolate Orange Shortbread Cookies
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 43 minutes (incl. chilling)
- Yield: 24 cookies 1x
- Category: Dessert / Cookie
- Method: Slice‑and‑bake, optional dip
- Cuisine: American
- Diet: Vegetarian
Description
Buttery slice‑and‑bake shortbread cookies studded with semisweet chocolate and bright orange zest, optionally dipped in chocolate and sprinkled with sea salt.
Ingredients
- 10 tbsp salted butter, cold, cut into 1/2‑inch pieces
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/4 cups all‑purpose flour
- 12 oz semisweet chocolate, coarsely chopped, divided
- Zest of 1 medium orange (about 2 Tbsp)
- Flaky sea salt and extra orange zest, for topping (optional)
Instructions
- Beat butter, sugars, and vanilla until light and fluffy (3–5 min).
- Scrape bowl, then mix in flour until just combined. Stir in half of the chopped chocolate and orange zest.
- Divide dough into two portions. Wrap each in plastic and roll into 2–2¼‑inch logs. Chill at least 2 hrs (or up to 1 week).
- Preheat oven to 350 °F. Slice logs into ½‑inch rounds with a serrated knife.
- Arrange on parchment‑lined baking sheet 1″ apart; sprinkle tops with sea salt and extra orange zest.
- Bake 13 minutes, until edges are set but centers remain pale.
- Cool 5 min on pan, then transfer to a rack.
- Optional: Melt remaining chocolate and dip cooled cookies halfway. Let set.
Notes
- Dough can chill up to 1 week before baking.
- Coarse chocolate chunks give texture; use a sharp knife to slice.
- Chill is essential—it prevents spreading and improves texture.
- You can dip in chocolate or drizzle instead of full dunking.
- Adaptable: use dark chocolate or add a pinch of flaky sea salt.
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: ~10 g
- Sodium: ~40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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