Description
Delight in these Dark Chocolate Orange Shortbread Cookies, featuring a buttery, tender shortbread infused with bright orange zest and topped with rich dark chocolate. Perfectly balanced between citrus and chocolate, these festive cookies are ideal for holiday gatherings or an everyday treat.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Coating
- 6 ounces dark chocolate (chopped or in chips)
- 1 teaspoon coconut oil or vegetable oil (optional, for melting chocolate)
Garnish (Optional)
- Additional orange zest
- Flaky sea salt
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until the mixture becomes light and fluffy. Then, mix in the orange zest and vanilla extract to infuse the dough with bright citrus and vanilla flavors. Gradually add the all-purpose flour and salt, mixing until the dough forms a cohesive ball.
- Chill the Dough: Divide the dough in half and shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm, which will help with slicing and baking evenly.
- Slice and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking. Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving slight space between each cookie. Bake for 10 to 12 minutes or until the edges turn lightly golden.
- Cool the Cookies: Once baked, transfer the cookies to a wire rack and allow them to cool completely, ensuring they firm up and maintain their shape before dipping in chocolate.
- Melt the Chocolate: In a heatproof bowl, melt the dark chocolate together with the coconut or vegetable oil over a pot of simmering water, stirring until smooth. Alternatively, melt in short bursts in the microwave, stirring frequently to avoid burning.
- Dip and Garnish: Dip half of each cooled cookie into the melted chocolate, allowing excess chocolate to drip off. Place dipped cookies on parchment paper and optionally sprinkle with additional orange zest or flaky sea salt to enhance flavor and presentation. Let the chocolate set completely before serving or storing the cookies.
Notes
- For a more intense orange flavor, add 1/4 teaspoon orange extract to the dough.
- Dough can be prepared ahead of time and frozen for up to 2 months; thaw before slicing and baking.
- Store baked cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
