Chocolate Orange Shortbread Cookies Recipe
Chocolate and orange have a natural affinity for each other. There’s something about the sweetness of the chocolate and the fresh, citrus flavor of the orange that pair beautifully in this Chocolate Orange Shortbread Cookies recipe.
The base of this is a shortbread mixture that consists of simple pantry staples you probably already have on hand – butter, flour, and sugar (I used Wholesome Organic Sugar). Add some fresh orange zest and a drizzle of chocolate (I used bittersweet but semisweet also works) and you’ve got a pan of delicious cookies in no time!
To make this dairy-free, use dairy-free buttery sticks and make sure your chocolate chips are dairy-free, too.
- Gluten-free nonstick cooking spray
- 12 tablespoons softened unsalted butter
- 1½ cups gluten-free all-purpose flour
- ⅔ cup Wholesome Organic Sugar , divided
- Finely grated zest of 1 orange
- ¾ cup semisweet or bittersweet chocolate chips , divided
Preheat the oven to 375 degrees. Spray a 9-inch square cake pan with cooking spray. Line pan with parchment paper and lightly spray the parchment paper.
In a medium mixing bowl, combine the butter, flour, ⅓ cup sugar, and orange zest. Work into a dough using your fingers. Stir in ½ cup chocolate chips. Pat the mixture evenly and firmly into the prepared pan. Prick it all over with a fork. Sprinkle the remaining ⅓ cup sugar on top. Bake for 20-25 minutes or until lightly golden brown. Let cool completely in the pan. The cookies will firm up as they cool.
Remove the parchment and baked cookies from the pan when cooled. Cut in half, then cut each half into 6 finger sized rectangles.
Melt the remaining ¼ cup chocolate chips in a heat-proof pan over barely simmering water (making sure the bottom of the bowl does not touch the water) then drizzle the chocolate over the top of the cookies. Let sit for 10 minutes for the chocolate to firm up.
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