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Dark Chocolate Orange Shortbread Cookies | The Best Holiday Cookie Recipe

Dark Chocolate Orange Shortbread Cookies with Cookies With Orange on a rustic holiday plate, topped with orange zest and flaky sea salt.
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These Dark Chocolate Orange Shortbread Cookies are rich, buttery, and packed with dark chocolate and fresh orange zest. Each cookie bakes up tender in the center with crisp, sugary edges and a bright citrus finish that makes them perfect for holiday trays, gifting, or cozy afternoons with coffee or tea.

Ingredients

Scale
  • 1 cup (2 sticks) salted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract, or orange extract for a stronger citrus note
  • 2 and 1/4 cups all-purpose flour
  • 1 cup dark chocolate chips, or semi-sweet if preferred
  • 2 teaspoons fresh orange zest, plus extra for topping
  • 1 egg, beaten for egg wash
  • 1 to 2 cups turbinado sugar, for coating the dough logs

Instructions

  1. Cream the butter and sugars.
    Place the softened salted butter in a large mixing bowl. Add the granulated sugar and light brown sugar. Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat everything together for about 5 minutes. The mixture should look pale, fluffy, and well aerated by the end of this step. This creates the soft, rich base for the cookies.
  2. Add the vanilla.
    Pour in the vanilla extract and mix again just until it blends into the butter mixture. Do not overmix here; you only want the flavor evenly distributed.
  3. Incorporate the flour slowly.
    Scrape down the sides and bottom of the bowl with a rubber spatula so nothing gets left behind. Turn the mixer to low speed and add the flour gradually. Mix only until the flour disappears into the dough. The dough should start to look thick, smooth, and slightly dry.
  4. Mix in the chocolate and orange.
    Add the dark chocolate chips and orange zest to the dough. Blend on low speed just until both ingredients are evenly scattered throughout the mixture. The dough should hold together well without feeling sticky.
  5. Shape the dough into logs.
    Divide the dough into two equal portions. Set one portion onto a sheet of plastic wrap. Shape it into a rounded log, pressing and rolling as needed so it becomes as even as possible from end to end. Wrap it tightly in the plastic wrap. Repeat the same process with the second portion of dough.
  6. Chill thoroughly.
    Place both wrapped logs in the refrigerator and let them chill for at least 2 hours. Overnight is fine too, and often even better. This step helps the dough firm up so the cookies slice cleanly and keep a better shape while baking.
  7. Preheat the oven.
    Near the end of the chill time, heat your oven to 350°F. Line one or more baking sheets with parchment paper or silicone baking mats so they are ready to go.
  8. Prepare the dough for the sugar coating.
    Remove one chilled dough log from the refrigerator. Unwrap it carefully and brush the outside lightly with the beaten egg. This thin coating helps the sugar adhere. Pour the turbinado sugar into a shallow dish or tray, then roll the dough log in the sugar until it is fully covered on all sides.
  9. Slice the cookies.
    Use a very sharp knife to cut the log into rounds about 1/2 inch thick. Try to keep the slices the same thickness so they bake evenly. If the dough crumbles a little at the edges, just press it gently back into shape before placing the slices on the baking sheet.
  10. Arrange and bake.
    Transfer the sliced cookies to the prepared baking sheet, spacing them out so they have room to spread slightly. I usually fit about 8 cookies on one sheet pan. Bake for 12 to 14 minutes, or until the edges look lightly browned and the centers still appear a little soft.
  11. Adjust the shape while warm, if needed.
    Right after baking, the cookies may spread a touch. If you want perfect rounds, carefully place each warm cookie inside a large mug or biscuit cutter and gently move it in a circular motion to nudge the edges back into shape. This works especially well while the cookies are still hot and pliable.
  12. Cool the cookies.
    Leave the cookies on the baking sheet for about 10 minutes so they can set up properly. After that, transfer them to a wire rack to finish cooling completely.
  13. Finish and garnish.
    Once the cookies are cooled, sprinkle them with flaky sea salt and a little extra orange zest. For an extra special finish, drizzle melted dark chocolate over the top if you like. Then serve and enjoy.
  14. Bake the remaining dough.
    While the first batch cools, repeat the same process with the second dough log until all of the cookies are baked.

Notes

I noticed that these cookies can spread a little during baking. To keep them looking neat and round, I like to use a large mug or a biscuit cutter the moment they come out of the oven while they are still warm. I gently swirl each cookie inside the round shape to bring the edges back in. That small step makes a big difference in appearance and gives the cookies that polished, bakery-style finish.

Find it online: https://irmacooks.com/dark-chocolate-orange-shortbread-cookies/