If you’re craving a cookie that’s buttery, citrusy, and indulgently chocolatey all at once, these Dark Chocolate Orange Slice & Bake Cookies are the treat you need. They’re crisp at the edges, soft in the center, and dressed up with a dark chocolate coating and a sprinkle of sea salt. Perfect for holidays, dinner parties, or anytime you want to impress without spending hours in the kitchen.
Looking for inspiration? Try these pistachio shortbread cookies if you love slice-and-bake styles with unique flavors.
Ingredients You’ll Need
- 3/4 cup (170g) unsalted butter, softened
- 2/3 cup (133g) packed light or dark brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 Tbsp (265g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 medium navel orange
- 2 Tbsp (30ml) fresh orange juice
- Optional: 1/2 cup (63g) finely chopped walnuts
- Optional: coarse sugar for rolling
- 8 ounces (226g) quality dark or semi-sweet chocolate, chopped
- Sea salt for garnish
Step-by-Step Instructions
1. Make the Dough
- Cream the butter until smooth.
- Add brown sugar, beat until fluffy.
- Mix in egg and vanilla extract.
- In another bowl, whisk flour, cinnamon, and salt. Gradually add to the wet mix.
- Stir in orange zest, juice, and walnuts (if using).
2. Shape & Chill
- Divide dough in half and roll into logs (about 8 inches long, 2.5 inches thick).
- Wrap in plastic wrap and refrigerate for at least 4 hours (overnight is best).
3. Slice & Bake
- Preheat oven to 350°F (177°C).
- Roll logs in coarse sugar (optional).
- Slice into 12 rounds per log.
- Place on lined baking sheets and bake 12–14 minutes until edges brown.
- Cool completely on racks.
4. Dip in Chocolate
- Melt chocolate (double boiler or microwave in 15-sec bursts).
- Dip each cooled cookie halfway or fully.
- Sprinkle with sea salt and extra zest if desired.
- Let chocolate set in fridge before serving.
Check out our cranberry pistachio biscotti for another festive cookie idea.
Storage & Make-Ahead Tips
- Keep cookies in an airtight container at room temperature or fridge for up to 1 week.
- Freeze baked (with or without chocolate) for up to 3 months.
- Freeze dough logs for up to 3 months—thaw overnight before baking.
Don’t miss our guide on raspberry pistachio macarons if you love cookies that look as good as they taste.
Variations You Can Try
- White Chocolate: Swap dark chocolate for creamy sweetness.
- Nut-Free: Skip walnuts, add extra zest.
- Extra Spice: A pinch of cardamom or nutmeg pairs beautifully with orange.
Discover great ideas like chocolate hazelnut thumbprint cookies if you’re exploring more chocolate-based delights.
FAQs
1. Can I use bottled orange juice instead of fresh?
Fresh juice is best for flavor and balance, but bottled works if strained and unsweetened.
2. Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free blend.
3. Do I need to chill the dough overnight?
At least 4 hours is necessary, but overnight gives the best texture.
4. Can I use chocolate chips instead of chopped chocolate?
Not ideal—quality bar chocolate melts smoother.
5. Can I coat the whole cookie in chocolate?
Absolutely—many bakers prefer a full dip for indulgence.
Conclusion
These Dark Chocolate Orange Slice & Bake Cookies are the perfect balance of buttery richness, citrus brightness, and chocolate indulgence. Whether you’re gifting them, sharing at a party, or just baking for yourself, this recipe is guaranteed to impress.
Looking for more festive desserts? Try our pistachio coconut macaroons for another bite-sized delight.