Last Updated on September 15, 2021 by Chenée Lewis
Classic chocolate orange shortbread cookies recipe with chocolate chunks and orange zest! These chocolate orange biscuits are always a favorite! If you love Terry’s chocolate orange, these shortbread cookies are right up your alley! And check out some of my other shortbread recipes: Slice and Bake Christmas Cookies with Cranberries and White Chocolate and Brown Sugar Shortbread Cookies!
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Chocolate Orange Cookies
Today we’re making a classic slice-and-bake shortbread cookie recipe, but with a special twist! These chocolate orange shortbread cookies are so buttery, so soft yet crumbly, and so addictive! The bittersweet chocolate dotted throughout the shortbread base mingled with bright bits of orange zest is the perfect combination!
Growing up, the one treat that was ever-present throughout the holidays and in our stockings on Christmas morning were those Terry’s Chocolate Oranges — the ones that you whack to break apart. Do you remember those? To this day, I try to get my hands on one of them around the holidays. Once I taste that rich, creamy chocolate and zesty citrus, then it really feels like Christmas. And I get the same feeling from these chocolate orange shortbread cookies!
Chocolate Orange Shortbread Cookies: Slice-and-bake method
And the best part about these chocolate orange shortbread cookies is how easy they are! They’re made from only a few ingredients, and the slice and bake method ensures cookies that keep their shape.
Here’s how it works: Once you’ve mixed up the quick shortbread dough, you’ll bring it together on a floured surface and roll it tightly into two cylinder shapes. Then just wrap your dough rolls in plastic wrap and chill. When it’s time to bake, slice your chilled dough into cookies and you’re ready to bake! It’s really that easy!
I also find that making the dough ahead of time helps the flavors to blend really well, making the final chocolate orange shortbread cookies taste even better! Either way, these cookies are a guaranteed hit!
Chocolate Chip Orange Shortbread Ingredients
- all-purpose flour – the flour measurement is pretty high in this chocolate orange shortbread recipe, as in many shortbread recipes, so it’s important to measure your flour accurately. I highly recommend weighing your flour (and other dry ingredients) with a kitchen scale — the flour in this recipe measures out to 416 grams, and you’ll need a little extra to bring your dough together to chill it. If you don’t have a kitchen scale, you can use the spoon and level method to measure your flour more accurately.
- powdered sugar – similar to the flour, I’d definitely recommend weighing out 144 grams by weight, or at least using the spoon and level method.
- salted butter – your butter should be room temperature, soft but overly soft or greasy. It should still be cool to the touch.
- bittersweet baking chocolate – I used a Ghirardelli bittersweet baking bar. Chop your chocolate finely enough that it can be evenly distributed in the cookies.
- orange zest – this is my favorite part of this chocolate orange shortbread recipe! it adds so much bright orange flavor, and you can see the little bits of orange zest in the cookies and they add fun orange color.
- orange and vanilla extract – together, these create a great rich creamy orange flavor for the base of these chocolate orange shortbread cookies.
What is the secret to making shortbread?
Definitely the #1 tip I have for making shortbread is not to skimp on the chilling time! Letting the dough chill helps the butter to solidify and makes sure the flavors meld together so well!
Another tip I’ve learned from Taste of Home advises to let the dough dry out a bit — I’m definitely trying that next time I make these chocolate chip orange shortbread cookies!
More Tips and F.A.Q.
Sugar cookies like these Cutout Christmas Sugar Cookies with Sprinkles are usually made with eggs, and different ratios of ingredients than shortbread cookies. The resulting cookie is not as crumbly or buttery as these chocolate orange shortbread cookies.
Shorbread gets its name from its crumbly texture, coming from an archaic version of the word “short.” This also is where shortcrust pastry gets its name from.
Absolutely! They freeze very well — just let them cool completely, then place them in an airtight container to freeze for up to two months. Let them thaw, still in the container, at room temperature before serving.
Well it’s certainly subjective, but I definitely think they do! I’ve combined the two in my No-Bake Cannoli Tart and my Orange Chocolate Chip Mini Muffins and I love how they complement each other! Dark chocolate especially give a deep warmth that offsets the brightness of the orange flavor. If you’re not familiar with this flavor combination, what better chance to give it a try than with these chocolate orange shortbread cookies?
Your butter may be too hard or too soft. Butter that hasn’t been softened enough will take more work to incorporate into the dough and could cause a tougher texture. But butter that is too soft or is melted will be absorbed unevenly into the flour.
No, it should be dry and crumbly. Make sure you’re measuring your ingredients correctly and that your butter is room temperature.
More Cookie Recipes to Try
- Peanut Butter and Jelly Thumbprint Cookies
- Stout Gingerbread Cookies with Brown Butter Cream Cheese Frosting
- No Spread Sugar Cookies – No Chill Recipe
- Brown Sugar Shortbread Cookies
- Key Lime Cookies
Chocolate Orange Shortbread CookiesPrint Pin Recipe Rate Recipe
Equipment you may need
- plastic wrap
- In a large bowl, cream together butter and sugar for 3-5 minutes.1 ¼ cup powdered sugar, 1½ cup salted butter
- Stir in orange and vanilla extracts.½ tsp vanilla extract, ¾ tsp orange extract
- In a separate bowl, combine flour, orange zest, and chocolate and mix well.3 ¼ cups all-purpose flour, Zest of 1 orange, 4 oz bittersweet baking chocolate
- Add flour mixture to butter mixture and mix with a hand mixer or paddle attachment of a stand mixer until dough begins to come together.
- Divide dough in half. Dust surface with flour and, with floured hands, roll dough into two cylinders, about 1 ½ -2 inch in diameter.
- Cover with plastic wrap and chill for at least 2 hours or overnight. Dough can be made up and chilled to 3 days in advance.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking liner.
- Unwrap chilled dough logs. Using a serrated knife, cut log into ½-inch slices.
- Place cookie slices on an ungreased baking sheet and bake for 12-13 minutes or until cookies are just beginning to lightly brown around the edges.
- Allow to cool on baking sheet for 5 minutes, then remove to a wire rack to finish cooling.
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