Chocolate Orange Shortbread Cookies (Print-Friendly Format)
Buttery delights infused with orange zest and chocolate, perfect for festive gatherings or afternoon treats.
# Ingredients You’ll Need:
→ Dough Base
01 -
141 g unsalted butter, softened to room temperature (18°C)
02 -
40 g granulated sugar
03 -
45 g powdered sugar
04 -
Zest of 1 orange
05 -
25 g whole egg, room temperature
06 -
0.5 tsp pure vanilla extract
07 -
0.5 tsp kosher salt
08 -
155 g all-purpose flour
09 -
30 g cake flour
10 -
1 tsp cornstarch
11 -
113 g finely chopped semi-sweet or bittersweet chocolate
# How to Make It:
01 -
Combine unsalted butter, granulated sugar, powdered sugar, and orange zest in a stand mixer fitted with a paddle attachment. Mix on medium-low speed for about 1 minute until smooth and creamy. Avoid high speed to prevent aeration.
02 -
Add the whole egg and vanilla extract to the creamed mixture. Continue mixing on medium-low speed until fully combined.
03 -
Introduce kosher salt, cornstarch, all-purpose flour, cake flour, and finely chopped chocolate. Mix on medium-low speed just until a cohesive dough forms.
04 -
Turn the dough onto a sheet of plastic wrap and form into a 23–25 cm log. Wrap tightly and refrigerate for at least 2 hours to firm.
05 -
Preheat oven to 175°C. Line a half sheet pan with parchment paper. Unwrap the chilled dough and slice into 0.6 cm thick rounds.
06 -
Arrange slices on the prepared baking sheet, spacing at least 2.5 cm apart. Bake for 10–13 minutes or until the edges are lightly golden.
07 -
Transfer baked cookies to a wire rack to cool for at least 15 minutes before serving. For optimal chocolate texture, allow to cool for 45 minutes for the chocolate to set. Store in an airtight container at room temperature for up to one week.
# Extra Tips:
01 -
For the best flavor and texture, ensure the butter is properly softened and all ingredients are at room temperature before mixing.
02 -
The dough may be prepared in advance and refrigerated overnight for enhanced citrus infusion.
03 -
Double the quantities for larger batches; measurement consistency is crucial for shortbread.