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Chocolate Orange Shortbread Cookies with a crispy texture and citrus aroma

Chocolate Orange Shortbread Cookies

These buttery and bright shortbread cookies are flecked with orange zest and bittersweet chocolate, perfect for afternoon tea or holiday gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 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 Expect a slightly firmer crumb.
  • 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)

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Add the egg, vanilla, orange zest, and salt. Beat just until the mixture looks smooth and homogeneous.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, and cornstarch.
  5. 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.
  6. Fold in the finely chopped chocolate by hand with a spatula so the pieces disperse evenly.
  7. 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).
Baking
  1. 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.
  2. Bake for 12–15 minutes. The edges should be set and lightly colored while the tops stay pale.
  3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies pair well with strong coffee or Earl Grey tea. They can be stored at room temperature for up to 4 days in an airtight container. Freeze unbaked dough for up to 2 months.