Introduction

These Chocolate Orange Shortbread Cookies combine the rich flavors of buttery shortbread with bright orange zest and chunks of bittersweet chocolate. They offer a perfect balance of sweetness and citrus notes, making them a delightful treat for any occasion.

A close-up image of round, light beige cookies embedded with large dark brown chocolate chunks and small dark specks, arranged in a close row on a white marbled textured surface inside a woven black tray. The cookies have a smooth, slightly crumbly texture with melted chocolate pieces visible. Small orange zest pieces are scattered on top of the cookies, adding a pop of bright color. The focus is on the cookie in the front center, highlighting the glossy melted chocolate and the crumbly texture around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

141 g unsalted butter, room temperature (65°F)
40 g granulated sugar
45 g powdered sugar (icing sugar)
25 g egg, room temperature
1/2 tsp vanilla extract
1/2 tsp Morton’s kosher salt
155 g all-purpose flour
30 g cake flour (can substitute equal amount of all-purpose flour if unavailable)
1 tsp cornstarch (cornflour)
Zest of 1 orange
113 g (4 oz) finely chopped semi-sweet or bittersweet chocolate

Instructions

Step 1: Add the butter, both sugars, and orange zest to a stand mixer fitted with the paddle attachment. Mix on medium-low speed until smooth and creamy, about 1 minute. Avoid mixing on high speed to prevent over-aerating.
Step 2: Add the egg and vanilla extract, then mix on medium-low until fully combined.
Step 3: Add the kosher salt, cornstarch, both flours, and chopped chocolate. Mix on medium-low until the dough comes together into a cohesive mass.
Step 4: Turn the dough out onto a long piece of plastic wrap. Shape it into a log approximately 9-10 inches long. Wrap tightly and refrigerate for at least 2 hours to firm up.
Step 5: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set aside.
Step 6: Remove the chilled dough log from the fridge and slice into 1/4-inch thick rounds.
Step 7: Arrange the cookie slices on the prepared baking sheet, spacing them at least 1 inch apart to allow for gentle spreading.
Step 8: Bake for 10-13 minutes, or until the edges turn a light golden brown.
Step 9: Transfer the cookies to a cooling rack. Let them cool at least 15 minutes before serving. For firmer chocolate, wait 45 minutes to allow it to fully set.

Tips & Variations

Substitute cake flour with all-purpose flour if you don’t have cake flour on hand, though cake flour yields a more tender texture.
For a stronger orange flavor, add a teaspoon of orange extract along with the zest.
Use dark chocolate instead of semi-sweet for a more intense chocolate bite.
Chilling the dough log well before slicing ensures cleaner cuts and better-shaped cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If desired, you can freeze the sliced dough log before baking and bake slices directly from frozen, adding a couple of minutes to the baking time. Reheat baked cookies briefly in a warm oven to refresh their texture.

How to Serve

A close-up image of a round cookie held by a woman's hand with red-painted nails, showing the cookie's pale beige dough mixed with dark brown chocolate chunks and small bright orange zest specks scattered throughout. In the blurred background, many more cookies of the same kind lay flat on a white marbled surface. The cookie's texture looks soft but firm, with the chocolate pieces slightly melted into the dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can use a hand mixer or mix by hand using a sturdy spoon or wooden spatula. Cream the butter and sugars together until smooth, then proceed with the recipe as directed.

Why is the dough chilled before baking?

Chilling the dough helps firm it up, making it easier to slice into neat rounds. It also minimizes spreading during baking, ensuring that the cookies keep their shape and have a tender texture.