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Chocolate Orange Shortbread Cookies
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Chocolate-orange zest shortbread cookies.
Ingredients:
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
Instructions:
  • Preheat your oven to 325°F and prepare two baking sheets with parchment paper.
  • Combine the flour, cocoa powder, and salt in a bowl, sifting them together to prevent clumps. This is crucial for achieving a tender cookie. Set aside.
  • Create cookie dough: In a mixer, cream together the butter and sugar on medium speed for 5 minutes, ensuring to scrape down the sides and bottom as necessary. Add vanilla and orange zest and mix for 30 seconds. Gradually add half of the flour mixture and mix on low speed. Scrape down the sides, then add the remaining flour mixture. Blend on medium speed for 2 minutes until combined.
  • To roll out the cookie dough: Place the dough between two sheets of parchment paper and roll it out to a 1/4-inch thickness using a rolling pin. If the dough becomes too soft, chill it in the freezer for 10 minutes to firm it up. This method helps maintain the shortbread's sandy texture without adding extra flour or making a mess.
  • Cut the dough into your desired shapes and arrange them on the baking sheets, making sure they are about 1 inch apart.
  • Bake the cookies at 325°F for 13-15 minutes, rotating the pans halfway through baking. They are ready when they smell delicious, the edges are slightly firm but still a bit soft. Allow to cool briefly on the pans before transferring to a wire rack to cool completely.

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