Dark Chocolate Orange Shortbread
Dark chocolate and fresh orange zest are worked directly into a classic shortbread dough, giving these cookies a rich cocoa base with a bright citrus edge. The dough is sliced and baked until just golden, keeping the texture short and crumbly. They come together in about 45 minutes.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking sheet
- Parchment Paper
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour sifted
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips
- 1 tablespoon orange zest freshly grated
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
- Add the vanilla extract and mix until incorporated. Gradually add the sifted flour and salt, mixing on low speed until just combined.
- Gently fold in the dark chocolate chips and orange zest until evenly distributed.
- Roll the dough into a log about 2 inches in diameter. Wrap in parchment paper and chill for 20 minutes in the refrigerator to firm up.
- Once chilled, slice the dough into 1/4 inch thick rounds and arrange on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges just begin to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a twist, consider adding a pinch of ground cinnamon for a warm spice dimension.
- If you prefer a vegan version, replace butter with vegan buttery sticks and use dairy-free chocolate chips.
Nutrition
Calories: 428kcalCarbohydrates: 43gProtein: 4gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 89mgPotassium: 114mgFiber: 1gSugar: 16gVitamin A: 713IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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