Double Chocolate Orange Shortbread
These cut out-style chocolate orange shortbread cookies melt in your mouth.My recipe is infused with fresh orange flavor, then drizzled with melted dark chocolate and sprinkled even with more orange zest!
Ingredients
- ½ cup (113.5 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 tbsp (½) orange zest, plus 1/2 tbsp more for garnish
- 1 cup (120 g) all purpose flour
- ⅓ cup (28.67 g) unsweetened cocoa powder
- 1/2 teaspoon (0.25 teaspoon) kosher salt
- 4 ounces (113.4 g) dark chocolate, melted, for drizzling over baked cookies
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add the 1/2 cup butter, 3/4 cup sugar, and 1 tbsp orange zest, and beat on low-medium speed until light and fluffy, about 1 minute.
- Add the 1 cup flour, 1/3 cocoa powder, and 1/2 tsp salt, and mix until a dough forms about 1 minute. Shape the dough into a disk and wrap in parchment paper. Chill for 1 hour in the refrigerator.
- Prepare 2 sheet trays with parchment paper and preheat your oven to 325° F.
- Roll out the chilled dough into ¼’’ thickness between 2 pieces of parchment paper and using a 2-3 inch cookie cutter, cut out the cookies.
- Place the cookies on the sheet tray and bake for 11-12 minutes. If the cookies are hard to peel off, chill them for a few more minutes before transferring to the baking sheet.
- Cool the cookies. Melt the 4 oz dark chocolate in a small microwaveable bowl, about 30 seconds at a time until fully melted. Drizzle on the cookies and sprinkle with more orange zest.
Notes
Keep the dough cold to make it easier for the cookies to be cut out and lifted onto the baking sheet.
Storing and freezing instructions
Storing- Store the cookies in an airtight container at room temperature for 3-5 days. Freezing- You can either freeze the cookie dough, or freeze the already made cookies. To freeze the cookie dough, wrap the dough in parchment paper and then place in a freezer safe zip top bag. Freeze for up to 3 months. To freeze already baked cookies, leave off the drizzled chocolate and orange zest topping and place the cookies in a freezer safe zip top bag. Try to squeeze as much air out of it without damaging the cookies. Freeze for up to 2 months. Defrost on the counter, and then top with melted dark chocolate and orange zest.Serving: 1cookie, Calories: 148kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 15mg, Sodium: 39mg, Potassium: 86mg, Fiber: 2g, Sugar: 7g, Vitamin A: 177IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
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