I perfected Chocolate Dipped Orange Shortbread Cookies using a slice and bake method and a little-known trick that seals the orange oils even after a dark chocolate dip.

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I love when a simple cookie surprises you. My Chocolate Dipped Orange Shortbread Cookies look tame but hide a bright citrus spark and a crumb that almost melts.

I sometimes call them Terry Chocolate Orange Cookies when I want to sound fancy, and people always get curious. These are built around real unsalted butter and finished with rich dark chocolate so the flavors feel honest and kind of grown up.

Every bite flips between sweet, tangy and a little bitter, it makes you stop chewing to figure out why it works. If you like unexpected combos, this one will make you want more.

Ingredients

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Butter: Rich in fats, adds tenderness and calories, little protein or fiber, not healthy.
Sugars: Granulated and powdered add sweetness and structure, mostly simple carbs, no fiber.
Orange zest and juice: Bright citrus flavor, vitamin C, adds acidity and aroma, some fiber.
All purpose flour: Gives bulk and gluten for structure, mostly carbs, some protein.
Cornstarch: Softens bites for a tender crumb, pure starch so mostly carbs, adds silkiness.
Dark chocolate: Bitter sweet, provides antioxidants and flavonoids, has fat and sugar, intense taste.
Vanilla extract: Adds warm aromatics and a sense of sweetness, negligible nutrition, tiny alcohol.
Flaky sea salt: Tiny sprinkle boosts flavors and balances sweetness, contains trace minerals, use sparingly.

Ingredient Quantities

1 cup (227 g) unsalted butter, room temp

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) confectioners sugar

1 teaspoon vanilla extract

zest of 2 medium oranges (about 2 tablespoons)

1 tablespoon fresh orange juice

2 cups (260 g) all purpose flour

1/2 cup (60 g) cornstarch

1/4 teaspoon fine sea salt

6 oz (170 g) dark chocolate (60 to 70% cocoa), chopped

1 tablespoon neutral oil (vegetable or coconut), optional, to thin chocolate

flaky sea salt for sprinkling, optional

How to Make this

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1. Zest both oranges first then squeeze out 1 tablespoon juice, set aside; cream 1 cup (227 g) room temperature unsalted butter with 1/2 cup (100 g) granulated sugar and 1/4 cup (30 g) confectioners sugar until light and fluffy, then beat in 1 teaspoon vanilla, the orange zest and the tablespoon of juice (scraping the bowl once or twice).

2. Whisk together 2 cups (260 g) all purpose flour, 1/2 cup (60 g) cornstarch and 1/4 teaspoon fine sea salt in a separate bowl, then add to the butter mixture and stir just until combined, dont overwork the dough.

3. Turn the dough out onto a piece of plastic wrap, press and shape into a log about 2 inches (5 cm) across, wrap tightly and chill until firm, at least 1 hour but better 2 hours or overnight so it slices clean.

4. Preheat oven to 350°F (175°C). When chilled, unwrap the log and, using a sharp knife dipped in hot water and wiped dry between cuts if needed, slice into about 1/4 inch (6 mm) rounds.

5. Arrange slices on parchment lined baking sheets about 1 inch apart; if the dough softens while slicing, pop the tray into the fridge for 10 minutes before baking so they hold their shape.

6. Bake 12 to 15 minutes, until the edges are just set and the bottoms are very lightly golden; dont let them brown too much or youll lose the shortbread melt-in-your-mouth texture.

7. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely before dipping.

8. Melt 6 oz (170 g) chopped dark chocolate (60 to 70% cocoa) gently in a double boiler or microwave in 20 to 30 second bursts, stirring between each burst; stir in 1 tablespoon neutral oil if you want the chocolate thinner and shinier.

9. Dip each cooled cookie halfway into the melted chocolate, let excess drip off, place back on parchment and sprinkle flaky sea salt if using while chocolate is still wet; let chocolate set at room temperature about 30 to 60 minutes or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container.

Equipment Needed

1. Microplane zester
2. Citrus reamer or small handheld juicer
3. Stand mixer or electric hand mixer
4. Large mixing bowl
5. Rubber spatula (for scraping and folding)
6. Measuring cups and spoons plus a kitchen scale (optional but helpful)
7. Plastic wrap (to form and chill the dough log)
8. Sharp knife and cutting board (dip knife in hot water between cuts)
9. Baking sheets lined with parchment paper
10. Wire cooling rack and a heatproof bowl (for double boiler) or microwave safe bowl for melting chocolate

FAQ

Q: Do I have to chill the dough? A: Yes. Chill at least 30 minutes so the butter firms up and the cookies don't spread. If you roll into a log chill 1 to 2 hours or overnight for best slices.

Q: What oven temp and bake time should I use? A: Bake at 325°F (160°C) for about 18 to 22 minutes, until the edges just start to turn golden. Let them cool on the pan 5 minutes then move to a rack.

Q: How do I melt the chocolate for dipping without ruining it? A: Use a double boiler or microwave in 20 to 30 second bursts, stirring between each. If it's too thick add up to 1 tablespoon neutral oil. Keep it warm not hot so it stays glossy and doesn't seize.

Q: How should I store or freeze the cookies? A: Store in an airtight container at room temp up to 5 days, or in the fridge up to 2 weeks. Baked cookies freeze 2 to 3 months with parchment between layers. You can also freeze shaped dough or a rolled log wrapped airtight up to 3 months, then slice and bake from partly frozen.

Q: What's the cornstarch for, can I skip it? A: Cornstarch makes the shortbread tender and melt-in-your-mouth. You can replace it with an equal amount of rice or potato starch. Swapping it for extra flour will give a slightly firmer, crumblier cookie.

Q: Can I use milk or white chocolate, or cut back on sugar? A: Yes you can use milk or white chocolate but they'll be sweeter and the orange won't pop as much. You can cut the granulated sugar a bit (up to 2 tablespoons) but too little will change the texture and spread, so do it cautiously.

Chocolate Dipped Orange Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter: swap with salted butter 1:1 but skip or cut back the recipe salt by about 1/4 tsp. Or use a vegan stick butter 1:1 for dairy free baking — texture is almost the same but it might spread a little more.
Granulated sugar: use light brown sugar 1:1 for richer, caramel notes and a slightly chewier cookie, you’ll get a darker color. Or use superfine/caster sugar 1:1 for a finer crumb.
Cornstarch: replace with tapioca starch or arrowroot 1:1 to keep that tender, melt-in-your-mouth shortbread texture. Arrowroot can make the dough a touch glossier.
Dark chocolate (60-70%): swap for semisweet or chocolate chips 1:1 if you want sweeter, milder flavor. If your chips are stubborn when melting add about 1 tsp neutral oil to thin the chocolate a bit.

Pro Tips

1) Chill the log longer than you think, like overnight if you can, it slices soooo much cleaner when stone cold and you wont end up with misshapen rounds. If it softens while you slice, pop the whole tray or knife in the fridge for a few minutes, it helps a ton.

2) Don’t overwork the dough once you add the flour, just mix till it comes together, overmixing makes them tough. Also cream the butter and sugars until light and fluffy first, that little air helps the texture, so dont rush that step.

3) Zest carefully, avoid the bitter white pith, and grate fine so the orange flavor spreads evenly. If the zest seems wet, blot it with a paper towel so it doesnt make the dough soggy.

4) Melt the chocolate slowly and stir a lot, use short microwave bursts or a double boiler, and add a splash of neutral oil only if you need it to thin the chocolate. Sprinkle flaky salt while the chocolate is still wet for the best contrast, and store cookies in a single layer or separated by parchment so the chocolate doesnt stick.

Chocolate Dipped Orange Shortbread Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected Chocolate Dipped Orange Shortbread Cookies using a slice and bake method and a little-known trick that seals the orange oils even after a dark chocolate dip.

Servings

servings

Calories

179

kcal

Equipment: 1. Microplane zester
2. Citrus reamer or small handheld juicer
3. Stand mixer or electric hand mixer
4. Large mixing bowl
5. Rubber spatula (for scraping and folding)
6. Measuring cups and spoons plus a kitchen scale (optional but helpful)
7. Plastic wrap (to form and chill the dough log)
8. Sharp knife and cutting board (dip knife in hot water between cuts)
9. Baking sheets lined with parchment paper
10. Wire cooling rack and a heatproof bowl (for double boiler) or microwave safe bowl for melting chocolate

Ingredients

1 cup (227 g) unsalted butter, room temp
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) confectioners sugar
1 teaspoon vanilla extract
zest of 2 medium oranges (about 2 tablespoons)
1 tablespoon fresh orange juice
2 cups (260 g) all purpose flour
1/2 cup (60 g) cornstarch
1/4 teaspoon fine sea salt
6 oz (170 g) dark chocolate (60 to 70% cocoa), chopped
1 tablespoon neutral oil (vegetable or coconut), optional, to thin chocolate
flaky sea salt for sprinkling, optional

Directions

Zest both oranges first then squeeze out 1 tablespoon juice, set aside; cream 1 cup (227 g) room temperature unsalted butter with 1/2 cup (100 g) granulated sugar and 1/4 cup (30 g) confectioners sugar until light and fluffy, then beat in 1 teaspoon vanilla, the orange zest and the tablespoon of juice (scraping the bowl once or twice).
Whisk together 2 cups (260 g) all purpose flour, 1/2 cup (60 g) cornstarch and 1/4 teaspoon fine sea salt in a separate bowl, then add to the butter mixture and stir just until combined, dont overwork the dough.
Turn the dough out onto a piece of plastic wrap, press and shape into a log about 2 inches (5 cm) across, wrap tightly and chill until firm, at least 1 hour but better 2 hours or overnight so it slices clean.
Preheat oven to 350°F (175°C). When chilled, unwrap the log and, using a sharp knife dipped in hot water and wiped dry between cuts if needed, slice into about 1/4 inch (6 mm) rounds.
Arrange slices on parchment lined baking sheets about 1 inch apart; if the dough softens while slicing, pop the tray into the fridge for 10 minutes before baking so they hold their shape.
Bake 12 to 15 minutes, until the edges are just set and the bottoms are very lightly golden; dont let them brown too much or youll lose the shortbread melt-in-your-mouth texture.
Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely before dipping.
Melt 6 oz (170 g) chopped dark chocolate (60 to 70% cocoa) gently in a double boiler or microwave in 20 to 30 second bursts, stirring between each burst; stir in 1 tablespoon neutral oil if you want the chocolate thinner and shinier.
Dip each cooled cookie halfway into the melted chocolate, let excess drip off, place back on parchment and sprinkle flaky sea salt if using while chocolate is still wet; let chocolate set at room temperature about 30 to 60 minutes or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.