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
Units
Scale
- 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