Dark Chocolate Orange Shortbread Cookies
These cookies combine classic shortbread with bright orange zest and rich dark chocolate, perfect for holiday exchanges or afternoon tea.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Use room temperature for easiest creaming
- 1/2 cup powdered sugar Provides a delicate texture
- 1 teaspoon vanilla extract For flavor
- 2 cups all-purpose flour Don’t overmix to keep cookies tender
- 1/4 teaspoon salt
- 1 cup dark chocolate chips For rich chocolate flavor
- 1 zest orange For freshness and aroma
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with a hand mixer.
- Stir in the vanilla extract and the orange zest until evenly distributed.
- Gradually add the flour and salt. Mix just until a dough forms; don’t overwork it.
- Fold in the dark chocolate chips by hand so they stay intact.
Baking
- Roll the dough into small balls (about 1 tablespoon each) and arrange them on the prepared baking sheet, leaving space to expand.
- Flatten each ball slightly with the back of a fork or your palm.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use granulated sugar only if you don’t mind a slightly grittier texture; powdered sugar keeps the cookie delicate. For a dairy-free version, substitute vegan butter and ensure chocolate chips are dairy-free. For a different citrus note, try lemon or blood orange zest.