Dark Chocolate Orange Shortbread Cookies are the perfect balance between rich, buttery indulgence and fresh citrus brightness. The deep flavor of dark chocolate pairs beautifully with the light, aromatic notes of orange zest, creating a cookie that feels both elegant and comforting.
These cookies have a classic shortbread texture: tender, crumbly, and melt-in-your-mouth, making them perfect for tea time, holidays, or as a homemade gift. They are simple to prepare, require basic ingredients, and can be made ahead of time since the dough needs chilling.
Ingredients
For the cookie dough:
- 1 cup (225 g) salted butter, softened
- 1/3 cup (65 g) white sugar
- 1/4 cup (50 g) light brown sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (170 g) dark chocolate chips or chopped dark chocolate
- 2 teaspoons fresh orange zest
For coating and finishing:
- 1 egg (for brushing)
- 1 to 2 cups coarse sugar (for rolling the dough logs)
- Extra orange zest for decoration (optional)
- A pinch of flaky sea salt (optional)
Step-by-Step Instructions
1. Cream the butter and sugars
In a large bowl, add the softened butter, white sugar, and brown sugar. Using a hand mixer or stand mixer, beat on medium speed for about 4–5 minutes, until the mixture becomes light, creamy, and fluffy.
Add the vanilla extract and mix until just combined.
2. Add the dry ingredients
Lower the mixer speed and gradually add the flour. Mix just until the dough comes together. Do not overmix, as this can make the cookies tough instead of tender.
3. Add chocolate and orange zest
Using a spatula, fold in the dark chocolate chips (or chunks) and the fresh orange zest. The dough should be smooth and slightly firm.
4. Shape the dough
Divide the dough into two equal parts.
Place each part on plastic wrap and shape it into a firm log, about 4–5 cm (1.5–2 inches) in diameter.
Wrap tightly and place in the refrigerator for at least 2 hours or until fully firm.
5. Preheat and prepare
Preheat your oven to 175°C (350°F).
Line a baking tray with parchment paper.
Remove one dough log from the fridge. Brush it lightly with beaten egg, then roll it in coarse sugar until fully coated.
6. Slice the cookies
Using a sharp knife, slice the log into rounds about 1.2 cm (½ inch) thick.
Try to keep them evenly sized so they bake at the same speed.
Place them on the prepared baking tray, leaving space between them.
7. Bake the cookies
Bake in the preheated oven for 12–15 minutes, until the edges are lightly golden.
The centers might feel a little soft, but they will firm up as they cool.
8. Cool and decorate
Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a cooling rack. If you want, sprinkle a little extra orange zest and a pinch of flaky sea salt on top while they are still slightly warm.
Tips for Perfect Shortbread Cookies
- Always use room temperature butter for a smoother dough.
- Chilling the dough is essential to keep the cookies from spreading too much.
- For a more intense orange flavor, add a tiny drop of orange extract (optional).
- You can dip half of each cookie in melted dark chocolate for an extra luxurious finish.
Final Thoughts
These Dark Chocolate Orange Shortbread Cookies are rich, fragrant, and beautifully balanced between sweet, bitter, and citrus notes. They are perfect for festive seasons, afternoon coffee breaks, or as a gourmet treat for guests.