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Dark Chocolate Orange Shortbread Cookies

These Dark Chocolate Orange Shortbread Cookies are buttery, tender, and just chewy enough, combining rich dark chocolate with a citrus lift for an unexpectedly sophisticated treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, softened (room temperature) Unsalted is recommended for better control of salt; reduce added salt if using salted butter.
  • 1/2 cup powdered sugar Confectioners’ sugar yields that tender, melt-in-your-mouth shortbread texture.
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice Use sparingly; too much can change dough texture.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips Use good-quality dark chocolate chips (60–72% cacao).

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with an electric mixer or a little longer by hand.
  3. Mix in the vanilla extract and orange juice until combined.
  4. Add the flour and salt gradually, stirring just until the dough comes together. Avoid overmixing.
  5. Fold in the dark chocolate chips and the orange zest evenly through the dough.
Baking
  1. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on the prepared baking sheet.
  2. Gently flatten each ball with the back of a fork (or your palm) to about 1/2 inch thick.
  3. Bake for 10–12 minutes, until the edges are just turning light golden — the centers will still be pale.
  4. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Include parchment between layers for gifting.