Description

These Dark Chocolate Orange Shortbread Cookies combine the rich, bittersweet flavor of dark chocolate with the bright, zesty notes of fresh orange zest. Perfectly crumbly and buttery, these cookies offer a cozy treat ideal for any occasion or holiday baking.

Ingredients

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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 Topping

1 large Egg (for Egg Wash) (Can skip if desired)
½ cup Turbinado Sugar (Regular sugar may be used)
Pinch Flaky Sea Salt (Optional; adds flavor to the sweetness of chocolate)
1 teaspoon Additional Orange Zest (Optional; a delightful touch for presentation)

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Instructions

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, forming a smooth base for your cookie dough.
Add Vanilla and Flour: Blend in the vanilla extract thoroughly, then gradually add the all-purpose flour. Mix gently until fully combined to create a cohesive dough.
Fold in Chocolate and Orange Zest: Gently fold in the dark chocolate chips and fresh orange zest, ensuring even distribution throughout the dough while maintaining its delicate texture.
Chill the Dough: Shape the dough into logs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 2 hours. This step firms the dough for easier slicing and enhances the flavors.
Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
Apply Egg Wash and Turbinado Sugar: Brush one log with the beaten egg wash, then roll it in turbinado sugar for a sweet, crystalline crust. Repeat with other logs as needed.
Slice and Arrange Cookies: Using a sharp knife, slice the cookie logs into ½-inch thick rounds. Place them spaced evenly on the prepared baking sheet to allow for slight spreading.
Bake the Cookies: Bake in the preheated oven for 12-14 minutes or until the edges turn slightly golden, indicating a perfectly baked shortbread cookie.
Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Garnish with additional orange zest or a pinch of flaky sea salt to enhance flavor and presentation.

Notes

Using unsalted butter can help control the salt level in your cookies.
Substituting white sugar for brown sugar will result in a less caramel-flavored cookie.
Orange extract can replace vanilla extract for a more intense citrus flavor.
Chilling the dough is essential to prevent spreading and to intensify flavors.
You may skip the egg wash if you prefer a matte finish over a glossy, sugared crust.
Flaky sea salt is optional but adds a lovely contrast to the sweetness of the cookie.
Store cookies in an airtight container at room temperature for up to one week.