It’s one of those grey, drizzly afternoons where you just need a little something bright to cut through the gloom. You know the feeling—when a simple treat feels like a huge win? That’s exactly why I’m sharing my recipe for Dark Chocolate Orange Shortbread Cookies today. They are rich, buttery, and pack that beautiful, zesty punch that just lifts your whole mood.
Hi there, I’m Daniel, and I started Reciqa because I truly believe cooking should bring joy and connection into your life, not stress. For me, gathering around the table over something delicious—whether it’s a huge holiday feast or just a quiet batch of cookies—is how we make the best memories. My goal here is to share easy, wonderful dishes that make people smile. We’re skipping the fussy steps and going straight for the good stuff.
And speaking of good stuff, these Dark Chocolate Orange Shortbread Cookies are the definition of easy indulgence. They use basic pantry staples but taste incredibly luxurious once they hit the oven. Trust me, once you smell that orange zest hitting the dark chocolate, you’ll be hooked!
Why You Will Love These Dark Chocolate Orange Shortbread Cookies
If you’re looking for a cookie that delivers big flavor without demanding hours in the kitchen, this is it. These Dark Chocolate Orange Shortbread Cookies are my go-to whenever I need something special fast. They come together surprisingly quickly, and the results look stunning!
Quick Prep Time
Seriously, you are only looking at about 20 minutes of active prep time before these go into the fridge to chill. It’s mostly just creaming butter and sugar, which is a joy in itself!
Balanced Flavor Profile
We get that deep, slightly bitter intensity from high-quality dark chocolate, which is perfectly balanced by the bright, almost floral lift of fresh orange zest. It’s sophisticated but so easy to make.
Perfect for Gifting and Serving
Once you roll them in that coarse turbinado sugar, these cookies look professionally made. They hold their shape beautifully, making them perfect for tucking into a tin for a neighbor or serving up at a last-minute gathering.
Essential Ingredients for Dark Chocolate Orange Shortbread Cookies
When you’re making shortbread, the quality of your fat really matters—it’s the backbone of the whole bake! For these Dark Chocolate Orange Shortbread Cookies, we want simple, good ingredients handled just right. Paying attention to the temperature of your butter is crucial for that melt-in-your-mouth texture we are aiming for. Don’t skimp on the chocolate, either; it makes all the difference!
Ingredient List Table
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Salted Butter | 1 cup (2 sticks) | Must be softened to room temperature |
| Granulated Sugar | 1/3 cup | Standard white sugar |
| Light Brown Sugar | 1/4 cup | Adds depth of moisture |
| Vanilla Extract | 1 teaspoon | Or substitute with orange extract |
| All Purpose Flour | 2 and 1/4 cups | Measure accurately |
| Dark Chocolate Chips | 1 cup | Use good quality dark chocolate |
| Fresh Orange Zest | 2 teaspoons | Zest from at least one whole orange |
| Egg | 1 | For the egg wash only |
| Turbinado Sugar | 1-2 cups | For rolling the dough logs |
Ingredient Notes and Substitutions
Let’s talk chocolate. Since the dark chocolate is so prominent here, please use a chip or chopped bar that you genuinely enjoy eating on its own. If you prefer a slightly milder cookie, you can certainly swap the dark chips for semi-sweet, but the intense flavor really shines with the darker stuff. For the orange, nothing beats fresh zest. Skip the bottled stuff if you can! The oils in the fresh peel are what give this shortbread its signature zing.
Equipment Needed for Perfect Dark Chocolate Orange Shortbread Cookies
You don’t need specialized gear for these fantastic Dark Chocolate Orange Shortbread Cookies, which is part of the fun! Having the right tools just makes the process smoother. You will definitely want a good mixer for the creaming stage, even if you are doing it by hand.
- Stand mixer or electric hand mixer
- Mixing bowls and rubber spatula
- Plastic wrap (essential for the logs!)
- Baking sheets lined with parchment paper
- Sharp knife for slicing
- Cooling racks
Step-by-Step Instructions for Dark Chocolate Orange Shortbread Cookies
This recipe is straightforward, but the chilling step is non-negotiable if you want those crisp edges and non-spreading circles on your Dark Chocolate Orange Shortbread Cookies. Don’t rush the chilling! It’s what guarantees that beautiful shortbread structure.
Creaming the Base
Grab your softened butter, the granulated sugar, and the brown sugar and pop them into your mixing bowl. Now, mix! You need to beat this mixture for a solid 5 minutes until it looks genuinely light and fluffy. This is where we whip air into the dough, so be patient here. Once it looks pale and airy, add your vanilla extract and mix just until it disappears.
Mixing the Dry and Wet Components
Next up is the flour. Turn your mixer down to low speed and add the flour slowly. You only want to mix until you barely see streaks of flour left. Stop the machine, scrape down the sides, and then toss in your cup of dark chocolate chips and those two teaspoons of bright orange zest. Mix again briefly until everything is just incorporated. The dough should feel smooth but firm—not sticky at all.
Chilling the Dough for Texture
This is the secret weapon for perfect circles! Divide that gorgeous dough right in half. Take one half and place it on a large sheet of plastic wrap. Use the wrap to help you roll it tightly into a uniform log shape, about two inches thick. Don’t skimp on wrapping it tightly—that helps it hold its shape. Pop both logs into the fridge for a minimum of 2 hours, or even better, overnight. This chilling solidifies the butter so the cookies bake instead of spreading.
Preparing and Baking the Dark Chocolate Orange Shortbread Cookies
When the chilling time is nearly up, go ahead and preheat your oven to 350 degrees F. Take one dough log out, unwrap it, and get your turbinado sugar ready on a plate. Lightly brush the outside of the log with the egg wash—this helps the sugar stick like glue! Roll the entire log gently in the coarse sugar until it’s completely coated. Now, slice that log into neat 1/2 inch thick cookies and arrange them on your parchment-lined baking sheet. Bake them for 12 to 14 minutes. You are looking for the edges to just barely turn a light brown color.
Cooling and Final Touches
Don’t touch them right out of the oven! Let the Dark Chocolate Orange Shortbread Cookies rest right on that hot pan for a full 10 minutes. This lets them firm up a bit so they don’t fall apart when you move them. Once they’ve set up a bit, transfer them cautiously to a wire rack to cool completely. If you want to go extra fancy, sprinkle a tiny bit of flaky sea salt on top while they are still warm, or drizzle them with some melted dark chocolate after they cool.
Tips for Success with Your Shortbread Cookies
I want everyone to nail these Dark Chocolate Orange Shortbread Cookies on the first try! The biggest issue people run into is spreading. If you notice your cookies flattening out too much while they are baking, don’t panic! As soon as they come out of the oven, while they are still very warm and pliable, use a round cookie cutter or the rim of a wide drinking mug to gently press around the cookie and push the edges back into a perfect circle. They firm right up as they cool. Also, remember that the chilling time is crucial—if the dough is too soft when slicing, it will just smoosh.
Another quick tip for your Dark Chocolate Orange Shortbread Cookies is to make sure you don’t overmix once the flour goes in. We want that delicate, crumbly texture, not a chewy one! Mix only until the flour disappears, then stop. That keeps the gluten development low, which is exactly what we need for amazing shortbread. For more baking tips, check out this guide on baking without eggs.
Storage and Reheating Instructions for Dark Chocolate Orange Shortbread Cookies
These shortbread cookies are fantastic because they hold up so well, meaning you can make a huge batch ahead of time! Keep them stored correctly, and they taste just as buttery and zesty days later. These Dark Chocolate Orange Shortbread Cookies are best enjoyed fresh, but they travel wonderfully.
Storing Your Baked Cookies
Once they are completely cool, stack them in layers separated by wax paper inside a truly airtight container. If you leave them exposed to the air, they go stale fast, which is a crime for such a buttery cookie!
Storage Information Table
| Storage Method | Duration | Environment |
|---|---|---|
| Airtight Container | Up to 5 days | Room temperature |
| Freezing (Unbaked Slices) | Up to 3 months | Freezer safe bag |
Frequently Asked Questions About Dark Chocolate Orange Shortbread Cookies
I get so many questions about these cookies because everyone loves how simple they are while tasting so fancy! Here are some things I hear most often about making the best Dark Chocolate Orange Shortbread Cookies.
Q1. Can I use lemon zest instead of orange zest in these chocolate shortbread cookies?
Absolutely! Lemon zest works beautifully with dark chocolate too. It gives you a slightly brighter, sharper flavor profile, but the process is exactly the same. Just swap the orange zest for the same amount of fresh lemon zest.
Q2. Why do my shortbread cookies keep spreading flat?
Nine times out of ten, this means your butter was too warm when you creamed it, or you didn’t chill the dough logs long enough. The dough needs to be very firm when you slice it. If they spread during baking, use the tip above to reshape them while warm!
Q3. Should I use milk chocolate or dark chocolate chips?
I strongly recommend dark chocolate, usually 60% cacao or higher. The richness of the dark chocolate is what cuts through the butteriness of the shortbread and pairs so well with the orange. Milk chocolate can make the final product taste overly sweet. For more baking inspiration, check out this recipe for fall pumpkin spice roll cake.
Q4. How long do the cookies need at minimum in the fridge?
While overnight is ideal for the best texture, you need at least two hours of chilling time for the dough logs. If you are in a huge rush, you can chill the sliced cookies on the baking sheet for 30 minutes before baking, but the logs are better for storage.
Understanding the Nutrition of Dark Chocolate Orange Shortbread Cookies
Because these are rich, buttery shortbread cookies packed with dark chocolate, they are definitely an indulgence! I haven’t had the time to run precise nutritional analysis on every single batch of my Dark Chocolate Orange Shortbread Cookies. The final counts rely heavily on the exact brand of butter and the percentage of cacao in your dark chocolate chips. If you are interested in the general science behind baking ingredients, you can read more about the role of fats in baking here.
As always, these recipes are created for flavor and joy first. Please treat the numbers as estimates if you track macros closely, as they vary widely based on ingredient brand choices.
Why You Will Love These Dark Chocolate Orange Shortbread Cookies
If you’re looking for a cookie that delivers big flavor without demanding hours in the kitchen, this is it. These Dark Chocolate Orange Shortbread Cookies are my go-to whenever I need something special fast. They come together surprisingly quickly, and the results look stunning!
Quick Prep Time
Seriously, you are only looking at about 20 minutes of active prep time before these go into the fridge to chill. It’s mostly just creaming butter and sugar, which is a joy in itself!
Balanced Flavor Profile
We get that deep, slightly bitter intensity from high-quality dark chocolate, which is perfectly balanced by the bright, almost floral lift of fresh orange zest. It’s sophisticated but so easy to make.
Perfect for Gifting and Serving
Once you roll them in that coarse turbinado sugar, these cookies look professionally made. They hold their shape beautifully, making them perfect for tucking into a tin for a neighbor or serving up at a last-minute gathering.
Essential Ingredients for Dark Chocolate Orange Shortbread Cookies
When you’re making shortbread, the quality of your fat really matters—it’s the backbone of the whole bake! For these Dark Chocolate Orange Shortbread Cookies, we want simple, good ingredients handled just right. Paying attention to the temperature of your butter is crucial for that melt-in-your-mouth texture we are aiming for. Don’t skimp on the chocolate, either; it makes all the difference!
Ingredient List Table
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Salted Butter | 1 cup (2 sticks) | Must be softened to room temperature |
| Granulated Sugar | 1/3 cup | Standard white sugar |
| Light Brown Sugar | 1/4 cup | Adds depth of moisture |
| Vanilla Extract | 1 teaspoon | Or substitute with orange extract |
| All Purpose Flour | 2 and 1/4 cups | Measure accurately |
| Dark Chocolate Chips | 1 cup | Use good quality dark chocolate |
| Fresh Orange Zest | 2 teaspoons | Zest from at least one whole orange |
| Egg | 1 | For the egg wash only |
| Turbinado Sugar | 1-2 cups | For rolling the dough logs |
Ingredient Notes and Substitutions
Let’s talk chocolate. Since the dark chocolate is so prominent here, please use a chip or chopped bar that you genuinely enjoy eating on its own. If you prefer a slightly milder cookie, you can certainly swap the dark chips for semi-sweet, but the intense flavor really shines with the darker stuff. For the orange, nothing beats fresh zest. Skip the bottled stuff if you can! The oils in the fresh peel are what give this shortbread its signature zing.
Equipment Needed for Perfect Dark Chocolate Orange Shortbread Cookies
You don’t need specialized gear for these fantastic Dark Chocolate Orange Shortbread Cookies, which is part of the fun! Having the right tools just makes the process smoother. You will definitely want a good mixer for the creaming stage, even if you are doing it by hand.
- Stand mixer or electric hand mixer
- Mixing bowls and rubber spatula
- Plastic wrap (essential for the logs!)
- Baking sheets lined with parchment paper
- Sharp knife for slicing
- Cooling racks
Step-by-Step Instructions for Dark Chocolate Orange Shortbread Cookies
This recipe is straightforward, but the chilling step is non-negotiable if you want those crisp edges and non-spreading circles on your Dark Chocolate Orange Shortbread Cookies. Don’t rush the chilling! It’s what guarantees that beautiful shortbread structure.
Creaming the Base
Grab your softened butter, the granulated sugar, and the brown sugar and pop them into your mixing bowl. Now, mix! You need to beat this mixture for a solid 5 minutes until it looks genuinely light and fluffy. This is where we whip air into the dough, so be patient here. Once it looks pale and airy, add your vanilla extract and mix just until it disappears.
Mixing the Dry and Wet Components
Next up is the flour. Turn your mixer down to low speed and add the flour slowly. You only want to mix until you barely see streaks of flour left. Stop the machine, scrape down the sides, and then toss in your cup of dark chocolate chips and those two teaspoons of bright orange zest. Mix again briefly until everything is just incorporated. The dough should feel smooth but firm—not sticky at all.
Chilling the Dough for Texture
This is the secret weapon for perfect circles! Divide that gorgeous dough right in half. Take one half and place it on a large sheet of plastic wrap. Use the wrap to help you roll it tightly into a uniform log shape, about two inches thick. Don’t skimp on wrapping it tightly—that helps it hold its shape. Pop both logs into the fridge for a minimum of 2 hours, or even better, overnight. This chilling solidifies the butter so the cookies bake instead of spreading.
Preparing and Baking the Dark Chocolate Orange Shortbread Cookies
When the chilling time is nearly up, go ahead and preheat your oven to 350 degrees F. Take one dough log out, unwrap it, and get your turbinado sugar ready on a plate. Lightly brush the outside of the log with the egg wash—this helps the sugar stick like glue! Roll the entire log gently in the coarse sugar until it’s completely coated. Now, slice that log into neat 1/2 inch thick cookies and arrange them on your parchment-lined baking sheet. Bake them for 12 to 14 minutes. You are looking for the edges to just barely turn a light brown color.
Cooling and Final Touches
Don’t touch them right out of the oven! Let the Dark Chocolate Orange Shortbread Cookies rest right on that hot pan for a full 10 minutes. This lets them firm up a bit so they don’t fall apart when you move them. Once they’ve set up a bit, transfer them cautiously to a wire rack to cool completely. If you want to go extra fancy, sprinkle a tiny bit of flaky sea salt on top while they are still warm, or drizzle them with some melted dark chocolate after they cool.
Tips for Success with Your Shortbread Cookies
I want everyone to nail these Dark Chocolate Orange Shortbread Cookies on the first try! The biggest issue people run into is spreading. If you notice your cookies flattening out too much while they are baking, don’t panic! As soon as they come out of the oven, while they are still very warm and pliable, use a round cookie cutter or the rim of a wide drinking mug to gently press around the cookie and push the edges back into a perfect circle. They firm right up as they cool. Also, remember that the chilling time is crucial—if the dough is too soft when slicing, it will just smoosh.
Another quick tip for your Dark Chocolate Orange Shortbread Cookies is to make sure you don’t overmix once the flour goes in. We want that delicate, crumbly texture, not a chewy one! Mix only until the flour disappears, then stop. That keeps the gluten development low, which is exactly what we need for amazing shortbread.
Storage and Reheating Instructions for Dark Chocolate Orange Shortbread Cookies
These shortbread cookies are fantastic because they hold up so well, meaning you can make a huge batch ahead of time! Keep them stored correctly, and they taste just as buttery and zesty days later. These Dark Chocolate Orange Shortbread Cookies are best enjoyed fresh, but they travel wonderfully.
Storing Your Baked Cookies
Once they are completely cool, stack them in layers separated by wax paper inside a truly airtight container. If you leave them exposed to the air, they go stale fast, which is a crime for such a buttery cookie!
Storage Information Table
| Storage Method | Duration | Environment |
|---|---|---|
| Airtight Container | Up to 5 days | Room temperature |
| Freezing (Unbaked Slices) | Up to 3 months | Freezer safe bag |
Frequently Asked Questions About Dark Chocolate Orange Shortbread Cookies
I get so many questions about these cookies because everyone loves how simple they are while tasting so fancy! Here are some things I hear most often about making the best Dark Chocolate Orange Shortbread Cookies.
Q1. Can I use lemon zest instead of orange zest in these chocolate shortbread cookies?
Absolutely! Lemon zest works beautifully with dark chocolate too. It gives you a slightly brighter, sharper flavor profile, but the process is exactly the same. Just swap the orange zest for the same amount of fresh lemon zest.
Q2. Why do my shortbread cookies keep spreading flat?
Nine times out of ten, this means your butter was too warm when you creamed it, or you didn’t chill the dough logs long enough. The dough needs to be very firm when you slice it. If they spread during baking, use the tip above to reshape them while warm!
Q3. Should I use milk chocolate or dark chocolate chips?
I strongly recommend dark chocolate, usually 60% cacao or higher. The richness of the dark chocolate is what cuts through the butteriness of the shortbread and pairs so well with the orange. Milk chocolate can make the final product taste overly sweet.
Q4. How long do the cookies need at minimum in the fridge?
While overnight is ideal for the best texture, you need at least two hours of chilling time for the dough logs. If you are in a huge rush, you can chill the sliced cookies on the baking sheet for 30 minutes before baking, but the logs are better for storage.
Understanding the Nutrition of Dark Chocolate Orange Shortbread Cookies
Because these are rich, buttery shortbread cookies packed with dark chocolate, they are definitely an indulgence! I haven’t had the time to run precise nutritional analysis on every single batch of my Dark Chocolate Orange Shortbread Cookies. The final counts rely heavily on the exact brand of butter and the percentage of cacao in your dark chocolate chips.
As always, these recipes are created for flavor and joy first. Please treat the numbers as estimates if you track macros closely, as they vary widely based on ingredient brand choices.
Why You Will Love These Dark Chocolate Orange Shortbread Cookies
If you’re looking for a cookie that delivers big flavor without demanding hours in the kitchen, this is it. These Dark Chocolate Orange Shortbread Cookies are my go-to whenever I need something special fast. They come together surprisingly quickly, and the results look stunning!
Quick Prep Time
Seriously, you are only looking at about 20 minutes of active prep time before these go into the fridge to chill. It’s mostly just creaming butter and sugar, which is a joy in itself!
Balanced Flavor Profile
We get that deep, slightly bitter intensity from high-quality dark chocolate, which is perfectly balanced by the bright, almost floral lift of fresh orange zest. It’s sophisticated but so easy to make.
Perfect for Gifting and Serving
Once you roll them in that coarse turbinado sugar, these cookies look professionally made. They hold their shape beautifully, making them perfect for tucking into a tin for a neighbor or serving up at a last-minute gathering.
Essential Ingredients for Dark Chocolate Orange Shortbread Cookies
When you’re making shortbread, the quality of your fat really matters—it’s the backbone of the whole bake! For these Dark Chocolate Orange Shortbread Cookies, we want simple, good ingredients handled just right. Paying attention to the temperature of your butter is crucial for that melt-in-your-mouth texture we are aiming for. Don’t skimp on the chocolate, either; it makes all the difference!
Ingredient List Table
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Salted Butter | 1 cup (2 sticks) | Must be softened to room temperature |
| Granulated Sugar | 1/3 cup | Standard white sugar |
| Light Brown Sugar | 1/4 cup | Adds depth of moisture |
| Vanilla Extract | 1 teaspoon | Or substitute with orange extract |
| All Purpose Flour | 2 and 1/4 cups | Measure accurately |
| Dark Chocolate Chips | 1 cup | Use good quality dark chocolate |
| Fresh Orange Zest | 2 teaspoons | Zest from at least one whole orange |
| Egg | 1 | For the egg wash only |
| Turbinado Sugar | 1-2 cups | For rolling the dough logs |
Ingredient Notes and Substitutions
Let’s talk chocolate. Since the dark chocolate is so prominent here, please use a chip or chopped bar that you genuinely enjoy eating on its own. If you prefer a slightly milder cookie, you can certainly swap the dark chips for semi-sweet, but the intense flavor really shines with the darker stuff. For the orange, nothing beats fresh zest. Skip the bottled stuff if you can! The oils in the fresh peel are what give this shortbread its signature zing.
Equipment Needed for Perfect Dark Chocolate Orange Shortbread Cookies
You don’t need specialized gear for these fantastic Dark Chocolate Orange Shortbread Cookies, which is part of the fun! Having the right tools just makes the process smoother. You will definitely want a good mixer for the creaming stage, even if you are doing it by hand.
- Stand mixer or electric hand mixer
- Mixing bowls and rubber spatula
- Plastic wrap (essential for the logs!)
- Baking sheets lined with parchment paper
- Sharp knife for slicing
- Cooling racks
Step-by-Step Instructions for Dark Chocolate Orange Shortbread Cookies
This recipe is straightforward, but the chilling step is non-negotiable if you want those crisp edges and non-spreading circles on your Dark Chocolate Orange Shortbread Cookies. Don’t rush the chilling! It’s what guarantees that beautiful shortbread structure.
Creaming the Base
Grab your softened butter, the granulated sugar, and the brown sugar and pop them into your mixing bowl. Now, mix! You need to beat this mixture for a solid 5 minutes until it looks genuinely light and fluffy. This is where we whip air into the dough, so be patient here. Once it looks pale and airy, add your vanilla extract and mix just until it disappears.
Mixing the Dry and Wet Components
Next up is the flour. Turn your mixer down to low speed and add the flour slowly. You only want to mix until you barely see streaks of flour left. Stop the machine, scrape down the sides, and then toss in your cup of dark chocolate chips and those two teaspoons of bright orange zest. Mix again briefly until everything is just incorporated. The dough should feel smooth but firm—not sticky at all.
Chilling the Dough for Texture
This is the secret weapon for perfect circles! Divide that gorgeous dough right in half. Take one half and place it on a large sheet of plastic wrap. Use the wrap to help you roll it tightly into a uniform log shape, about two inches thick. Don’t skimp on wrapping it tightly—that helps it hold its shape. Pop both logs into the fridge for a minimum of 2 hours, or even better, overnight. This chilling solidifies the butter so the cookies bake instead of spreading.
Preparing and Baking the Dark Chocolate Orange Shortbread Cookies
When the chilling time is nearly up, go ahead and preheat your oven to 350 degrees F. Take one dough log out, unwrap it, and get your turbinado sugar ready on a plate. Lightly brush the outside of the log with the egg wash—this helps the sugar stick like glue! Roll the entire log gently in the coarse sugar until it’s completely coated. Now, slice that log into neat 1/2 inch thick cookies and arrange them on your parchment-lined baking sheet. Bake them for 12 to 14 minutes. You are looking for the edges to just barely turn a light brown color.
Cooling and Final Touches
Don’t touch them right out of the oven! Let the Dark Chocolate Orange Shortbread Cookies rest right on that hot pan for a full 10 minutes. This lets them firm up a bit so they don’t fall apart when you move them. Once they’ve set up a bit, transfer them cautiously to a wire rack to cool completely. If you want to go extra fancy, sprinkle a tiny bit of flaky sea salt on top while they are still warm, or drizzle them with some melted dark chocolate after they cool.
Tips for Success with Your Shortbread Cookies
I want everyone to nail these Dark Chocolate Orange Shortbread Cookies on the first try! The biggest issue people run into is spreading. If you notice your cookies flattening out too much while they are baking, don’t panic! As soon as they come out of the oven, while they are still very warm and pliable, use a round cookie cutter or the rim of a wide drinking mug to gently press around the cookie and push the edges back into a perfect circle. They firm right up as they cool. Also, remember that the chilling time is crucial—if the dough is too soft when slicing, it will just smoosh.
Another quick tip for your Dark Chocolate Orange Shortbread Cookies is to make sure you don’t overmix once the flour goes in. We want that delicate, crumbly texture, not a chewy one! Mix only until the flour disappears, then stop. That keeps the gluten development low, which is exactly what we need for amazing shortbread.
Storage and Reheating Instructions for Dark Chocolate Orange Shortbread Cookies
These shortbread cookies are fantastic because they hold up so well, meaning you can make a huge batch ahead of time! Keep them stored correctly, and they taste just as buttery and zesty days later. These Dark Chocolate Orange Shortbread Cookies are best enjoyed fresh, but they travel wonderfully.
Storing Your Baked Cookies
Once they are completely cool, stack them in layers separated by wax paper inside a truly airtight container. If you leave them exposed to the air, they go stale fast, which is a crime for such a buttery cookie!
Storage Information Table
| Storage Method | Duration | Environment |
|---|---|---|
| Airtight Container | Up to 5 days | Room temperature |
| Freezing (Unbaked Slices) | Up to 3 months | Freezer safe bag |
Frequently Asked Questions About Dark Chocolate Orange Shortbread Cookies
I get so many questions about these cookies because everyone loves how simple they are while tasting so fancy! Here are some things I hear most often about making the best Dark Chocolate Orange Shortbread Cookies.
Q1. Can I use lemon zest instead of orange zest in these chocolate shortbread cookies?
Absolutely! Lemon zest works beautifully with dark chocolate too. It gives you a slightly brighter, sharper flavor profile, but the process is exactly the same. Just swap the orange zest for the same amount of fresh lemon zest.
Q2. Why do my shortbread cookies keep spreading flat?
Nine times out of ten, this means your butter was too warm when you creamed it, or you didn’t chill the dough logs long enough. The dough needs to be very firm when you slice it. If they spread during baking, use the tip above to reshape them while warm!
Q3. Should I use milk chocolate or dark chocolate chips?
I strongly recommend dark chocolate, usually 60% cacao or higher. The richness of the dark chocolate is what cuts through the butteriness of the shortbread and pairs so well with the orange. Milk chocolate can make the final product taste overly sweet.
Q4. How long do the cookies need at minimum in the fridge?
While overnight is ideal for the best texture, you need at least two hours of chilling time for the dough logs. If you are in a huge rush, you can chill the sliced cookies on the baking sheet for 30 minutes before baking, but the logs are better for storage.
Understanding the Nutrition of Dark Chocolate Orange Shortbread Cookies
Because these are rich, buttery shortbread cookies packed with dark chocolate, they are definitely an indulgence! I haven’t had the time to run precise nutritional analysis on every single batch of my Dark Chocolate Orange Shortbread Cookies. The final counts rely heavily on the exact brand of butter and the percentage of cacao in your dark chocolate chips.
As always, these recipes are created for flavor and joy first. Please treat the numbers as estimates if you track macros closely, as they vary widely based on ingredient brand choices.
Print
Amazing 2-hour Dark Chocolate Orange Shortbread Cookies
- Total Time: 2 hours 34 minutes
- Yield: About 30 cookies
- Diet: Vegetarian
Description
Daniel shares his recipe for Dark Chocolate Orange Shortbread Cookies. These simple, rich cookies combine intense dark chocolate flavor with bright orange zest in a buttery shortbread base, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract (or orange extract)
- 2 and 1/4 cups all purpose flour
- 1 cup dark chocolate chips
- 2 teaspoons fresh orange zest
- 1 egg, for egg wash
- 1-2 cups turbinado (raw) sugar, for rolling
Instructions
- Add softened butter, granulated sugar, and brown sugar to a bowl. Mix for about 5 minutes until light and fluffy.
- Add vanilla extract and mix until just combined.
- Scrape down the sides. Slowly add flour on low speed until just mixed in.
- Add dark chocolate chips and orange zest. Mix until combined; the dough should be smooth and dry.
- Divide dough in half. Form each half into a circular log using plastic wrap. Chill logs for at least 2 hours or overnight.
- Preheat oven to 350 degrees F when chilling time is almost complete.
- Take one dough log out. Remove plastic wrap. Lightly brush with egg wash. Roll the dough in turbinado sugar.
- Slice the dough into 1/2 inch thick cookies. Place cookies on a lined baking sheet.
- Bake for 12-14 minutes until edges are slightly brown.
- Let cookies cool on the pan for 10 minutes, then move to a cooling rack.
- Garnish with orange zest and flaky sea salt. Drizzle melted dark chocolate if desired.
- Repeat steps 6-9 with the remaining dough while the first batch cools.
Notes
- If cookies spread during baking, use a large mug or round cutter while the cookies are warm from the oven to reshape them into a perfect circle.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
