Chocolate Orange Shortbread Cookies
Buttery, zesty shortbread cookies studded with bittersweet chocolate, ideal for gifting and festive occasions.
Ingredients
For the Cookie Dough
- 141 g unsalted butter, room temp around 65°F / 18°C
- 40 g granulated sugar
- 45 g powdered sugar (icing sugar)
- 25 g egg, room temp about half a large egg; weigh for accuracy
- 1/2 tsp vanilla extract
- 1/2 tsp Morton's kosher salt
- 155 g all-purpose flour
- 30 g cake flour substitute an equal amount of all-purpose flour if you don’t have cake flour
- 1 tsp cornstarch (cornflour)
- 1 zest orange finely grated
- 113 g finely chopped semi-sweet or bittersweet chocolate use high-quality chocolate for best flavor
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment.
- In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and powdered sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl.
- Add the egg, vanilla, orange zest, and salt. Beat until incorporated and smooth.
- In a separate bowl, whisk together both flours and the cornstarch. Gradually add dry ingredients to the butter mixture on low speed. Mix just until combined — don’t overwork.
- Fold in the finely chopped chocolate by hand. The dough will be soft but cohesive.
- Shape the dough into a log about 1.5 inches (4 cm) in diameter, or press into a small rectangular slab and wrap tightly in plastic. Chill in the fridge for at least 45 minutes, or until firm.
Baking
- When chilled, slice the log into 1/4- to 1/3-inch thick rounds. Place on the prepared sheet spaced about 1 inch apart.
- Bake for 12–15 minutes, until the edges are set and the tops remain pale. Rotate the pan halfway if your oven runs hot.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in single layer and transfer to a freezer bag for up to 3 months.