These Salted Dark Chocolate & Orange Shortbread Cookies are perfectly buttery and tender, with crisp edges. They come together in one bowl and the dough can easily be made ahead and frozen. Serve these up for any festive occasion – they’re always a huge hit because of their look and their taste!
The orange is amazingly-tasty but it also gives that little boost of Vitamin C that we so desperately need this time of year. I mean, going on a vacation to Florida would probably be a lot more effective, but hey if eating these cookies is what I have to do, I’ll make the sacrifice.
Ahh, look at those beauties.
The dark chocolate is so good – I considered dunking the ENTIRE cookie in it for a complete coating – but I resisted. Mainly, so they would look fancy. The things I do for you, my food-loving internet friends ?.
Ok, confession time. I had never made slice-and-bake cookies before this – eek!
But, I am here to tell you that they are AMAZING and super easy and you definitely need to have slice-and-bake cookies in your cookie-recipe repertoire. It was high time I added them to mine.
Basically, these involve making dough (easy so far!), rolling said dough into two logs (you can totally handle this!), freezing cookie dough logs for one hour (patience, friends, that is truly the hard part here), rolling them in some cane sugar for that amazing texture and baking them!
I won’t forget the most important step – dunking the cookies in melted dark chocolate, sprinkling with orange zest and sea salt, and devouring them! YUM.
These are a great make-ahead cookie. Christmas, in particular, comes to mind as an occasion for which this technique would be perfect but I’ve clearly missed the boat on that one.
No worries though – these are still perfect to stash in your freezer for some fresh-baked cookies whenever you fancy!
Happy baking! ❤
Did you make this recipe? Snap a photo + leave a comment!
Salted Dark Chocolate Orange Cookies
- 3/4 cup salted butter, softened at room temperature
- 2/3 cup brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp nutmeg
- pinch cinnamon
- pinch salt
- 2 oranges 2 TBS juice + the zest
- coarse sugar such as cane or raw
- 8 ounces good quality dark chocolate
- flaky sea salt
- Make the Cookie Dough: Cream butter in a large mixing bowl with an electric mixer until well creamed. Add the brown sugar and mix until well creamed with the butter. Add the egg and vanilla and mix until just combined. Add the zest of one orange and 2 tablespoons of orange juice to the butter/sugar mixture and mix. Add the flour, nutmeg, cinnamon, and salt and mix until just combined.
- Roll the Dough Logs + Chill: Divide the dough into two equal logs, about 8-9 inches long and 2-3 inches wide. Add some raw or coarse sugar to a plate, and roll each dough log in the sugar to coat the outside. Wrap logs tightly in plastic wrap and chill in the fridge for at least 2 hours, or up to 2 days. You can also chill the dough in the freezer for 1 hour or up to 4 weeks (thaw dough in the fridge overnight before baking).Tip: To keep the dough from flattening on one side, place the dough log inside two drinking glasses (one on each end). This will keep the log more well-rounded.
- Bake: Preheat the oven to 350 degrees F. Line a few cookie sheets with parchment paper or a silicone baking mat. Slice each cookie dough log into 12-14 equal slices. Place cookies a few inches apart on the cookie sheet, and bake for 14-16 minutes. The edges will be lightly browned. Keep additional cookie sheets full of unbaked cookies in the fridge, covered with a kitchen towel, until ready to bake. Let baked cookies cool on the cookie sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Decorate Cooled Cookies: Zest the other orange. Melt your dark chocolate (in 30 second intervals in the microwave, stirring between each) and dunk or drizzle cookies with the chocolate. Sprinkle the dark chocolate portion of the cookie with a little sea salt and orange zest before the chocolate cools so it sticks.
- Serve + Store: Enjoy once the chocolate has set (you can speed this up by popping them in the fridge). Store cookies in an airtight container at room temp for 4-6 days.
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