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Dark Chocolate Orange Shortbread

These dark chocolate orange shortbread slice and bake cookies have the perfect balance of bittersweet dark chocolate and bright citrus from the orange zest. Combining sweet and salty, these cookies add a modern twist to the classic shortbread! Plus, the dough can be stored in the freezer for up to 3 months!

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Ingredients

  • 2 ¼ sticks (18 tablespoons) Unsalted butter

  • ½ cup Domino® Granulated Sugar Easy Baking Tub
  • ¼ cup Domino® Light Brown Sugar
  • 2 tablespoons Zest of one navel orange
  • 2 ¼ cups All purpose flour
  • ½ tspKosher salt
  • 4 oz Dark chocolate, 70%, chopped
  • 2 tablespoons Fresh orange juice
  • 8 oz Dark chocolate, reserved for dipping

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Instructions
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Prep Time: 30 minutes (3 hour chill time) / Cook Time: 15 minutes / Yields: 2 dozen

Step 1

In the bowl of a stand mixer, combine butter and both sugars. Mix until light and fluffy, about 5 minutes. Scrape down the sides of the bowl to ensure that all of the ingredients    are combined. Add in freshly squeezed orange juice and mix again for 1 minute. Turn off the mixer and scrape down the sides of the bowl.

Step 2

Add in all dry ingredients to the bowl of the standmixer. Mix until just combined. Add in 4oz of chopped dark chocolate and mix again until chocolate is evenly dispersed throughout the dough.    

Step 3

Remove dough from bowl of stand mixer and separate into two halves. Each half will be wrapped separately in cling wrap to chill. Using parchment paper, form each ball into a cylinder. They should measure about 2 and ¼ inches in diameter. Wrap these tightly in cling wrap and place in the refrigerator for 3 hours. 

Step 4

To bake, line two cookie sheets with parchment paper. Preheat oven to 350 degrees. On a cutting board, place one unwrapped log of dough. Using a sharp knife, cut cookies into ½ inch slices. Repeat with remaining log. Place slices on cookie sheet, making sure to leave at least 2.5 inches between each cookie. Bake for 12-15 minutes until edges are set. 

Step 5

Remove cookies from oven and let cool. In a microwave safe bowl, Melt the reserved 8 ounces of dark chocolate in 30 second intervals, removing from the microwave and mixing with a spoon between intervals until chocolate is completely smooth.

Step 6

Using a workspace lined with parchment paper (for easy clean up), dip ½ of each cookie into the dark chocolate and place onto parchment paper to cool. For decoration, add some extra orange zest or sprinkles on top of the dipped chocolate. Let chocolate set for 1 hour and enjoy! Cookies will stay fresh for 5 days in a covered container. 

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Meet the Chef:

Lily P. Crumbs

@LilypCrumbs

Alex (aka Lily P. Crumbs) is a self-taught baker who believes that more is more. She first gained traction baking on TikTok with her journey to find the best chocolate chip cookie online by baking hundreds of chocolate chip cookie recipes. She ranked each recipe and shared the detailed data with her followers on her website. Now, she spends her time recipe testing and developing new cookies, cakes, brownies, and seasonal treats to share on her blog in the hopes that she can convince you to take the time to make something delicious for yourself.