I looove the combination of floral orange and deep dark chocolate together. The sharpness of the orange and richness of the chocolate are brought together in buttery, salty-sweet goodness in this unique shortbread cookie recipe. These darlings carry complex, elegant flavor- and with so few ingredients!

I borrowed the shortbread portion of this recipe from Alison Roman’s “cookies that broke the internet” — you know the ones! If you don’t, take a look! And if you do, yes, they really are as delicious as everyone says. 😉 But these dark chocolate dipped orange shortbread cookies are wholly different. Share them with lucky friends, or make a batch to store in the freezer for tea time or a rainy day.

Unique Dark Chocolate Dipped Orange Shortbread Cookie Recipe

You are getting veeeery hungry!

Dark Chocolate Dipped Orange Shortbread Cookies Recipe

Print Recipe

Dark Chocolate Dipped Orange Shortbread Cookies

Servings: 24 Cookies

Ingredients

2 ¼ sticks (18 tbsp) cold unsalted butter, cut into half-inch pieces
1 tsp vanilla extract
½ cup granulated sugar
¼ cup packed brown sugar
2 ¼ cups all-purpose flour
¾ tsp salt
Fine zest of 2 oranges
6 oz good quality dark chocolate, finely chopped (I use a food processor to chop mine!)

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vanilla, granulated sugar, and brown sugar on medium-high speed until fluffy and slightly lighter in color, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula.
While the butter and sugar are mixing, combine the flour, salt, and orange zest in a medium bowl with a fork, stirring well, so that the zest is broken up and coated in the flour. (This will keep the zest from sticking to itself and clumping!)
Add the flour mixture to the butter mixture a little at a time, mixing on low speed, until just combined.
Prepare two large pieces of cling wrap. Turn out the dough onto a clean surface and divide in half. Place each half on a piece of cling wrap, then fold the wrap over the dough and roll the dough into logs, about 2 inches in diameter. Refrigerate 2 hours (or freeze 1 hour if you’re in a hurry!)
Preheat the oven to 350F. Line two large baking sheets with parchment paper and remove the dough from the refrigerator. Unwrap and slice the dough logs into half-inch thick rounds, and arrange 1 inch apart on the baking sheets. Bake 12-15 minutes, or until golden and just starting to brown on the edges. Remove from the oven and let cool.
Meanwhile, melt the chocolate in the microwave in 20 second increments (stirring between), or in a double boiler over medium-low heat. When the cookies are cool enough to handle, dip each into the chocolate in a scooping motion so that half of the cookie is covered, then place back on the parchment paper to set. If you’re in a warm environment, set and store cookies in the refrigerator. Enjoy!