The place have these cookies been all my life?! I’m completely in love with these simple slice-and-bake Chocolate Orange Shortbread Cookies. There’s orange zest and orange juice within the cookie dough and so they’re completed with luscious chocolate and somewhat extra orange zest and sea salt. When you love chocolate and orange, you’ll adore these simple cookies!
These are excellent for a Christmas cookie. Simply take a look at how beautiful they’re! Plus orange is such a stunning Christmas taste that everybody appears to neglect about. I want you would odor these. The candy scent of orange and chocolate and butter is simply intoxicating!
You positively must completely chill the dough so plan accordingly. It wants at the very least 4 hours within the fridge however you possibly can even chill the dough for a number of days.
I left half the batch plain and dipped the opposite half in chocolate, since not everybody in my household loves chocolate like me. It’s so good to get two variations out of 1 cookie dough! I hope you like this pretty cookie as a lot as I do.
Chocolate Orange Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup darkish brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
1/4 tsp salt
Zest from 1 orange (plus extra for garnish)
2 Tbsp orange juice
Coarse sugar for rolling
4-8 oz semi-sweet baking chocolate
Sea salt
- In a stand mixer, beat butter till easy and creamy. Add brown sugar and beat on medium velocity till nicely integrated. Beat in egg and vanilla, then scrape down the perimeters of the bowl.
- Slowly combine in flour and salt. Beat in contemporary orange zest and juice, then divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or in a single day.
- When able to bake, preheat the oven to 350 levels Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches aside on cookie sheets and bake for 10-12 minutes or till beginning to brown across the edges. Cool 5 minutes on the sheet earlier than transferring to a cooling rack.
- When cookies have cooled, chop chocolate, place in a heatproof bowl, and microwave at half energy for about two minutes, stirring each 15 seconds till chocolate has virtually melted. Stir to complete melting the chocolate, then dip half of every cookie in melted chocolate, ending with a little bit of orange zest and sea salt.
Observe: not everybody in my household loves chocolate so I left half plain and dipped half in chocolate. Use 8 oz chocolate to dip all of them in chocolate!
Joyful baking,
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