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.
  • 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)
  1. 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.
  2. 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.
  3. 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).
  4. For full instructions :

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