Chocolate and orange is one of my favourite combinations of all time. The latest addition to the chocolate & orange cookie collection is these chocolate orange shortbread cookies. They are, quite frankly, one of the most delicious cookies I think I’ve ever made.
Have you ever had a really good shortbread that literally melts as soon as you put it in your mouth? That’s what these do. Only these have the added benefit of tasting like dark chocolate and orange. Could you ask for anything more? I don’t think so.
These cookies are so, so easy to make. Mix together all of your ingredients, roll the dough into a couple of logs and refrigerate. Then, once they’re nice and cold, you slice and bake. You’ll want to make sure the dough is pretty solid before you start slicing it, otherwise the log will crumble as you cut. As delicious as the little crumbles are, we don’t want that.
Nice, round, maybe slightly uneven cookies. That’s what we’re going for. If you do have crumbles though, just eat them as you slice. That’s what I do, so I won’t tell! I guess you could bake them too, but who wants to wait for something to come out of the oven?
These citrus summer chocolate orange shortbread cookies are so, so good. My taste testers were all very big fans and that’s honestly all I could ask for. I hope you all love them as much as they did!
Chocolate Orange Shortbread Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 tsp. vanilla extract
- Zest of 1 orange
- 8 oz. chopped chocolate
Directions
- Step 1 Sift together flour, baking powder and salt – set aside.
- Step 2 Cream together butter, sugar, and orange zest until light and fluffy. Slowly add in the flour mixture until just combined. Add vanilla and the chopped chocolate and mix well.
- Step 3 Lightly flour your work surface and divide the dough in half. Roll each half into a log, about 1″ in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm.
- Step 4 Preheat oven to 300°F.
- Step 5 Slice cookie logs into 1/4″ rounds and place on parchment lined baking sheets. Bake for 15-20 minutes. Cookies will be slightly soft to the touch.
- Step 6 Allow to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
