Chocolate Chip Orange Shortbread
Dive into a buttery, crumbly delight with this Chocolate Chip Orange Shortbread recipe—a sophisticated twist on a classic cookie that balances indulgence with a zesty burst of citrus. Featuring velvety softened butter, golden granulated sugar, and fragrant orange zest, these shortbread cookies offer a fragrant aroma and vibrant flavor. Mini chocolate chips are folded into the dough, creating pockets of sweetness in every bite, while hints of vanilla and a pinch of salt enhance the overall complexity. The dough is chilled for perfect slice-and-bake simplicity, ensuring picture-perfect cookies every time. Ideal for holiday platters, afternoon tea, or a sweet snack, these cookies are easy to make yet utterly elegant. Quick to prepare, bake, and store, they'll become your go-to treat for any occasion. Perfect keywords for SEO include "chocolate chip orange shortbread," "citrus cookie recipe," and "easy slice-and-bake cookies."
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 tablespoons Orange zest
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 30 grams Cornstarch
- 0.5 teaspoon Salt
- 100 grams Mini chocolate chips
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together using a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Add the orange zest and vanilla extract to the butter mixture and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and roll each portion into a log approximately 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
Unwrap the chilled dough logs and slice them into 1/4-inch (about 6 mm) thick rounds. Place the rounds onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
