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Dark Chocolate Orange Shortbread Cookies

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4.4 from 192 reviews

These Dark Chocolate Orange Shortbread Cookies combine the rich, bittersweet flavor of dark chocolate with the bright zestiness of fresh orange. They feature a buttery, tender shortbread base, enhanced by a subtle hint of vanilla and a crunchy turbinado sugar coating, making them an irresistible treat for any occasion.

Ingredients

Scale

For the Cookie Dough

  • 1 cup Salted Butter (Use unsalted for less salt)
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar (Can substitute with white sugar)
  • 1 teaspoon Vanilla Extract (Orange extract can be used as a substitute)
  • 2 cups All-purpose Flour (Cake flour could be used for a lighter texture)
  • 1 cup Dark Chocolate Chips (Semi-sweet can be used as a substitute)
  • 1 piece Fresh Orange Zest (More can be added for stronger flavor)

For Egg Wash and Coating

  • 1 large Egg (for Egg Wash, can skip if desired)
  • ½ cup Turbinado Sugar (Regular sugar may be used)

Optional Toppings

  • Pinch Flaky Sea Salt (Adds flavor to the sweetness of chocolate)
  • 1 teaspoon Additional Orange Zest (A delightful touch for presentation)

Instructions

  1. Cream Butter and Sugars: In a mixing bowl, cream together the salted butter, granulated sugar, and light brown sugar using a hand mixer until the mixture is light and fluffy, ensuring a smooth base for the dough.
  2. Add Flavorings and Flour: Blend in the vanilla extract, then gradually add the all-purpose flour. Mix until fully combined to form a soft yet sturdy dough.
  3. Incorporate Chocolate and Zest: Gently fold in the dark chocolate chips and fresh orange zest, distributing them evenly without overmixing to preserve the dough’s texture.
  4. Chill the Dough: Shape the dough into logs and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 2 hours to firm up the dough and enhance flavor melding.
  5. Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  6. Apply Egg Wash and Sugar Coating: Lightly brush one dough log with the beaten egg wash, then roll it in turbinado sugar to create a sweet, crunchy crust.
  7. Slice and Arrange Cookies: Slice the coated dough log into ½-inch thick rounds using a sharp knife. Place the slices evenly spaced on the prepared baking sheet.
  8. Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges begin to turn a light golden color, indicating they are perfectly baked.
  9. Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, optionally garnish with additional orange zest or a pinch of flaky sea salt for an extra flavor boost.

Notes

  • Using light brown sugar adds a subtle molasses flavor; replacing it with white sugar will result in a milder taste.
  • For a less salty cookie, substitute salted butter with unsalted butter.
  • If you prefer a stronger orange flavor, increase the amount of fresh orange zest in the dough or as a topping.
  • Egg wash is optional; skipping it will result in a less shiny cookie surface but will not affect taste significantly.
  • Turbinado sugar creates a pleasant crunch and caramelized flavor; regular granulated sugar can be used but without the crunchy texture.
  • Chilling the dough is crucial to prevent spreading during baking and to develop flavors fully.

Find it online: https://yumfoodusa.com/dark-chocolate-orange-shortbread-cookies/