Name: Chocolate Orange Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 80 min
Ingredients: 141 g unsalted butter, room temperature (about 10½ tbsp); 40 g granulated sugar (about 3 tbsp); 45 g powdered (icing) sugar (about 5 tbsp); 25 g egg, room temperature (about half a large egg — whisk one and measure); 0.5 tsp vanilla extract; 0.5 tsp Morton’s kosher salt; 155 g all-purpose flour (about 1¼ cups); 30 g cake flour (about 1/4 cup) — helps keep the texture tender; can omit and add same weight APF if needed; 1 tsp cornstarch (For silkiness in the shortbread.); 1 zest of 1 orange, finely grated (Use only the orange part.); 113 g finely chopped semi-sweet or bittersweet chocolate (about 4 oz)

I’ve been making these Chocolate Orange Shortbread Cookies for years whenever I want something buttery, bright, and just a little grown-up. They’re a crisp, tender shortbread flecked with orange zest and little pockets of chopped bittersweet chocolate — perfect for afternoon tea, holiday tins, or when you need a simple bake that looks like you worked harder than you did. If you like buttery cookies with a citrus lift, this recipe hits that sweet-then-tangy spot every time; it’s also a great companion to other cookie experiments like a classic buttery 3-ingredient shortbread if you want something even simpler.

Why you’ll love this dish

This cookie balances rich, creamy shortbread with fresh orange zest and small nuggets of chopped chocolate. It’s not overly sweet, so the chocolate and citrus sing without being cloying. Shortbreads are also forgiving — the dough chills well, so you can prepare ahead for parties or bake a few hours earlier and still have a bakery-fresh finish.

“Crisp edges, melt-in-your-mouth crumb, and a bright orange aroma — these cookies vanish fast at my holiday gatherings.”

When to make it: holiday cookie swaps, after-dinner treats, gift boxes, or a weekend baking project. Because the dough can be shaped into a log and sliced, it’s efficient for producing consistent cookies without a cookie scoop.

How this recipe comes together

This is a straightforward creamed-butter shortbread with two sugars for texture, a small amount of egg to bind, and cake flour plus cornstarch to keep the crumb tender. The workflow:

Cream butter with granulated and powdered sugar until airy.
Add egg, vanilla, orange zest, and salt to flavor and emulsify.
Gently mix dry flours to avoid overworking and fold into the butter mixture.
Stir in finely chopped chocolate so you get little pockets of chocolate, then chill the dough.
Slice and bake at a modest temperature so cookies set at the edges but stay pale on top for that classic shortbread look.

This roadmap helps you plan timing: active hands-on time ~20 minutes, chill 45+ minutes, bake 12–15 minutes.

Gather these items

141 g unsalted butter, room temperature (about 10½ tbsp)
40 g granulated sugar (about 3 tbsp)
45 g powdered (icing) sugar (about 5 tbsp)
25 g egg, room temperature (about half a large egg — whisk one and measure)
1/2 tsp vanilla extract
1/2 tsp Morton’s kosher salt
155 g all-purpose flour (about 1¼ cups)
30 g cake flour (about 1/4 cup) — helps keep the texture tender; can omit and add same weight APF if needed but expect a slightly firmer crumb
1 tsp cornstarch (for silkiness in the shortbread)
Zest of 1 orange, finely grated (use only the orange part)
113 g finely chopped semi-sweet or bittersweet chocolate (about 4 oz)

Substitution notes: For dairy-free, swap to a high-fat vegan butter and ensure your chocolate is dairy-free. If you don’t have cake flour, replace with the same weight of all-purpose flour but consider sifting it for a lighter texture.

Step-by-step instructions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle, beat the room‑temperature butter with the granulated and powdered sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl once.
Add the egg, vanilla, orange zest, and salt. Beat just until the mixture looks smooth and homogeneous.
In a separate bowl, whisk together the all-purpose flour, cake flour, and cornstarch.
With the mixer on low, add the dry ingredients gradually and mix until just combined — stop as soon as no dry streaks remain. Overmixing will toughen the cookies.
Fold in the finely chopped chocolate by hand with a spatula so the pieces disperse evenly.
Shape the dough into a log roughly 1.5 inches in diameter, or press it into a small rectangular slab about the same thickness. Wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes (longer is fine).
Once chilled, unwrap and slice the log into 1/4 to 1/3‑inch thick rounds. Place them on the prepared baking sheet about 1 inch apart.
Bake 12–15 minutes. The edges should be set and lightly colored while the tops stay pale.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Short, focused steps keep the method clear and help prevent common mistakes like overbrowning or overmixing.

Best ways to enjoy it

These cookies are lovely with a small cuppa of strong coffee or an Earl Grey tea that echoes the citrus note. For dessert plates, pair with whipped crème fraîche or a scoop of vanilla bean ice cream for contrast. For themed pairings, serve them alongside warm Mexican hot chocolate and other spiced cookies — they make a great contrast to richer chocolate treats like this Mexican hot chocolate cookies.

Presentation tip: stack three on a small saucer and garnish with a thin strip of candied orange peel for a festive look.

Storage and reheating tips

At room temperature: store cooled cookies in an airtight container for up to 4 days. Layer with parchment to avoid sticking.
Refrigeration: not generally necessary and can make shortbread firmer; only refrigerate if your kitchen is very warm.
Freezing: freeze unbaked dough log tightly wrapped for up to 2 months. Slice from frozen (add a minute or two to bake time) or thaw in the fridge before slicing. Baked cookies freeze well for up to 3 months; thaw at room temperature.
Reheating: warm a single cookie in a 300°F oven for 3–4 minutes to refresh the texture; avoid the microwave, which makes shortbread chewy.

Food safety: always cool cookies completely before storing to prevent condensation and sogginess.

Pro chef tips

Use finely chopped chocolate, not large chunks; the small pieces create little chocolate pockets and better distribution.
Weigh the egg (25 g) for accuracy. If you don’t have a scale, use slightly less than half a beaten large egg.
Don’t overwork the dough once the flour is added — shortbread benefits from a tender, unmixed crumb.
If you want uniform cookies, chill the log on a sheet pan so it chills evenly. If the log softens while slicing, pop it back in the fridge for 10 minutes.
For an extra citrus punch, gently squeeze a few drops of orange juice into the batter, but don’t add much or it will affect the dough’s texture.
For a cleaner edge when slicing, chill the log until firm and use a very sharp knife. Wiping the knife between slices prevents drag.

Also helpful: if you’re experimenting with gluten-free textures, compare notes with similar bakes like these chocolate-chip gluten-free pumpkin cookies for substitution ideas and flour blends.

Creative twists

Almond-orange: replace 20 g of all-purpose flour with 20 g almond flour for a nutty depth.
Orange glaze: whisk powdered sugar with a little orange juice and drizzle over cooled cookies for a glossy finish.
Zest swaps: use tangerine or blood orange zest for seasonal variation.
Spice it: add 1/4 tsp ground cardamom or a pinch of cinnamon for warmth.
Chocolate variations: use milk chocolate for sweeter cookies or chopped dark chocolate for a more bittersweet bite.
Vegan version: use vegan butter and a flax "egg" (1 tbsp ground flax + 3 tbsp water = ~25 g) and ensure dairy-free chocolate.

Common questions

Q: Can I make the dough ahead?
A: Yes — the dough log keeps well in the fridge for 2–3 days and in the freezer up to 2 months. Slice and bake from chilled or partially frozen.

Q: Why does the recipe use both granulated and powdered sugar?
A: Granulated sugar gives structure and slight crunch at the edges; powdered sugar adds silkiness and a tender crumb because it contains cornstarch.

Q: My cookies spread — what went wrong?
A: Most likely the dough was too warm. Chill the log longer and make sure the butter wasn’t overly soft when creamed. Also check oven temperature with a reliable thermometer.

Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes, but finely chopped chocolate disperses better and melts into small pockets. If you use chips, choose small ones and fold gently.

Conclusion

If you want another take on chocolate-orange shortbreads for inspiration, this Chocolate Orange Shortbread Cookies Recipe | Girl Versus Dough offers a lovely variation to compare techniques and results. For a different riff and presentation ideas, see Chocolate Orange Shortbread Cookies – Bakes by Brown Sugar.