slice & bake chocolate orange shortbread cookies
Honestly, you don’t need to make any other cookie — these slice and bake chocolate orange shortbread cookies should be your go-to, now and forevermore. Made with salted butter, citrus zest and chunks of semisweet chocolate in a buttery shortbread dough, I dare you — DARE YOU — to eat just one at a time.
You guys, I know I say this a lot, but when it comes to these cookies? I think we can just stop here. I’ve reached full cookie potential with these BBs.
Because when you combine the flavors of sea salt, chocolate, orange and a buttery shortbread cookie, it’s the closest thing to dessert perfection, in my book. And we have one person to thank for it all.
The Story Behind ‘The Cookies’
That person is Alison Roman whom, if you have any connection to the food world, you’ve probably heard of before. She’s the star behind the cookbook Dining In, and she’s also the person who invented The Cookies — which is what started me down this tasty road of cookie tinkering until I developed my own riff on her famous treat. And so, here we are.
If you’ve never heard of The Cookies, just Google it and you’ll instantly be bombarded with scroll after scroll of recipes and photos of Roman’s game-changing dessert. It’s her take on the chocolate chip cookie — a classic that she says is “deeply flawed” — with a shortbread base, decadent chocolate chunks and the intriguing use of salted butter (she says it gives the cookie a better depth of flavor, and I have to agree).
How to Make Chocolate Orange Shortbread Cookies
Ever since I heard of these cookies, I knew I had to make them. But here’s the thing — for whatever reason, I was attracted to the idea of adding a citrus flair to the cookies. Maybe it’s because I’ve done the chocolate-orange thing before and it’s kind of AMAZING, so I knew it could only be an upgrade here. In any case, I went that route, and I have zero regrets. I also like to think it sets this recipe apart from the legions of others out there.
So here’s the situation: You start with a salted butter-based shortbread dough (yes, please go out and buy salted butter just for this recipe — you won’t be sorry, I promise times infinity). You stir in the chocolate chunks (use a bar of semisweet or bittersweet chocolate here and chop it up into larger, coarse pieces. No thin shards of chocolate or, heaven forbid, chocolate chips allowed). Add in a couple tablespoons of fresh orange zest, roll the dough into logs, let them chill until really set, then slice and bake.
And if that wasn’t enough, let’s go ahead and dip them in chocolate and top them with sea salt and more orange zest, shall we? WE SHALL.
Tips for the Best Shortbread Cookies
Shortbread can sometimes be a finicky dough to work with, since it’s lacking in eggs for added binding. Nevertheless, it becomes less tricky with practice, and with these tips you’ll be on your way to cookie bliss in no time:
1. Be sure to incorporate the ingredients completely. Scrape the sides of the bowl after adding in each ingredient so everything gets mixed together evenly.
2. Don’t skimp on chilling the dough! Two hours minimum is absolutely necessary for these cookies to bake right.
3. Make sure to use a very sharp serrated knife to cut the log into slices, and use a gentle sawing motion when you hit a large chunk of chocolate. If the dough crumbles slightly after slicing, just gently press it back together into a round before baking and it should come together in the oven.
All right, my friends — it’s time for you to make The Cookies, GVD-style. I hope you love them as much as I do (because, like, I really, really do).
Print
Slice and Bake Chocolate Orange Shortbread Cookies
- Prep Time: 2 hours 30 mins
- Cook Time: 13 mins
- Total Time: 2 hours 43 mins
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Sweet and salty slice and bake-style chocolate orange shortbread cookies based on Alison Roman’s famous riff on chocolate chip cookies. SO GOOD.
Ingredients
- 1 cup plus 2 tablepoons (2 1/4 sticks) cold salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 12 ounces semisweet chocolate, coarsely chopped, divided
- Zest of 1 medium orange (about 2 tablespoons)
- Flaky sea salt and more orange zest, for topping (optional, but highly recommended)
Instructions
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter, sugars and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Scrape down sides of the bowl, then stir in flour on low speed until just combined. Stir in 6 ounces chocolate chunks and 2 tablespoons orange zest until just incorporated.
- Divide dough in half. Place each half on a large sheet of plastic wrap. Fold over plastic wrap to cover dough, then use your hands to roll each piece of dough into a log about 2-2 1/4 inches in diameter. Wrap dough in plastic wrap to cover completely and chill at least 2 hours until firm (can be chilled up to 1 week).
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper. Uncover one log and, using a sharp serrated knife, gently slice log into 1/2-inch-thick rounds (use a sawing motion to cut through chocolate chunks). Place cut side-up on prepared cookie sheet about 1 inch apart. Sprinkle with sea salt, if desired.
- Bake 13 to 15 minutes or until edges of cookies are just beginning to brown. Cool 1 minute on cookie sheet, then transfer to cooling rack to cool completely. Repeat with second log of dough.
- Melt remaining 6 ounces semisweet chocolate in microwave or in a double boiler according to package directions. Dip one end of each fully cooled cookie into melted chocolate; let excess chocolate drip off, then place cookie on cooling rack. Sprinkle with more sea salt and orange zest, if desired. Chill dipped cookies in fridge 30 minutes until chocolate is set.
- Store cookies in an airtight container up to 5 days.
These look heavenly. Orange and chocolate is my very favorite. I must make. Thank you!
Found this dough to be incredibly dry. It’s essentially a pile of crumbs in my plastic wrap currently. Was tempted to add some milk to get it to come together in a dough. Not feeling hopeful about the bake.
AC, Sorry to hear you had some trouble with the dough! Like many shortbread doughs, this one takes some time to come together. But if you press it together firmly enough and make sure the ingredients are well-mixed, it does come together eventually. I hope that regardless of how they turned out, you enjoyed the taste!
everyone keeps asking me where i got this recipe. Highly recommend
I’m obsessed with these cookies! I ‘ve never been big on short bread but damn… these are my new favorite cookie. I replaced the all-purpose flour with a 1-for-1 gluten free flour and they still turned out amazing.
Wonderful recipe! Sophisticated flavor profile, but simple to execute! I will be making these again soon!
i made them not having any idea of how it was going to go since I have never ever made cookies before but OMG it turned out super good and delicious and now after eating them I am so full
So i made these as christmas cookies tonight and I was so excited because the recipe sounded so good! I was nervous about the amount of butter the recipe calls for- turns out I was right. I made them exactly how the recipe states. They smelled amazing! But WAY, WAY, WAYYYYY too much butter. They came out looking greasy, the bottoms of the cookies spread out somewhat because this recipe has too much butter. If I made these again I would probably cut the butter to 1 1/4 cups, there is no need for 2+ sticks butter. We never even dipped these in chocolate because it just would have been too much. Not impressed with this recipe- lot’s of work and really not worth it!
Adrianna, So sorry to hear this recipe didn’t work out for you!
Is it possible you accidentally used sticks that were more than the standard 1/2 cup? I ask because you note that you wouldn’t use more than 1 1/4 cup of butter next time… but that’s even more than the recipe actually calls for, which is 1 cup plus 2 TB, which is 2 standard sticks plus 1/4 of another stick. Would be a shame to miss out on the recipe for what I think is a common mistake, especially now that more and more butter is sold in one cup “sticks.”
Seriously loved these and I think I’m addicted!! I did two rolls and I found that cooking them the day after making the dough was better for me bc the dough didn’t loose any moisture and didn’t crumble as much as the roll I left in the fridge for a few days, and also I feel like they held together better when I cut thicker slices of dough. I will def be making these again!!!!!
Quoting my husband: “Tell Girl Versus Dough ‘thank you.'” So… thank you! (He says the batter is good too.) Which it is. An elegant take on chocolate chip cookies. Plus, slice and bake, which I love because you can make the dough ahead, chill or freeze, and bake later when you’re ready.
I forgot to say that the recipe worked perfectly for me. The dough was not dry, the cookies are not greasy. They are perfect and delicious. 🙂
Cindy, Thank you so much (both of you! :)). I’m so glad you enjoyed this recipe — and I so appreciate the rating!
I don’t have salted butter, how salt would you suggest to add to the recipe instead?
Megha, You can add 1/2 teaspoon sea salt to the recipe to account for the unsalted butter!
This looks so good! Do you use this dough for any other recipes?
Thanks for sharing! Do they keep long?
Hi love the chocolate combo with the shortbread . They would make a wonderful gift also.
Is a stick of butter around 125g or just under 4 ozs. I’m from Australia and we use metric measures…
Lindi, one stick of butter is 8 tablespoons, or 4 ounces. So in this case, you’ll need 9 ounces of butter. I hope that helps!
Do you think I could use Terry’s Chocolate Orange for the chunks and dipping …OR would that be too much of a good thing?
Also, has anyone tried adding chopped pistachios to the batter?
Oh dang, Eljer! That is a great idea. I love Terry’s Chocolate Orange. Maybe use it for either the chunks or the dipping that way the flavors will stay in balance? I have not added pistachios to this particular recipe but I have used them in a similar shortbread cookie with the same flavor profile. I think that would be a welcome flavor and textural addition especially with your orange chocolate! ~lindsey
I attempted this recipe, converting it the measurements to metric first, since I’m used to baking with a scale. Unfortunately it didn’t quite work! 2 and 1/4 cups flour, converted to metric, would be 280 grams, but the resulting cookies spread way too much – I suspect more flour was needed. However, they tasted great even if they didn’t look so good (and the house smelled amazing when they were baking)! Thank you for sharing your recipe. Your photos are lovely!
This looks so good! I love the flavor combination of chocolate and orange, but have never tried it in a cookie!