These chocolate orange shortbread cookies are easy to make, buttery, crumbly, not-too-sweet,melt-in-your-mouth and completely addictive
So, technically I wrote this post and posted it on Tuesday of this week buuuuuut my website got hacked. So that was fun. Apparently it got hacked weeks ago and I just didn’t know. The entire day Tuesday was spent frustrated and angry as I tried to find and clear the malware myself and ultimately gave up and had a professional team do the work. It even took them a few tries over the course of 12 hours to finally get it all fixed and put up a firewall.
I was pretty proud of myself for making it 8 hours before I got angry and frustrated enough to start crying. Crying and shoving chocolate in my face. That was cute.
Anyway, here we are, tear free, rewriting the post that was wiped out and lining up the posts I want to share before my mom and I take off to England on Monday. I won’t be doing much in the way of blogging while I’m away since the trip is to go and spend some much needed time with my family who I haven’t seen in years. The last time I went to England was I think 4 or 5 years ago… So it’s a long overdue trip. What I WILL be doing is taking a million pictures and eventually compiling them in to a couple of travel posts and I’ll be obsessively sharing everything over on my Instagram account both in the stories and in actual posts. SO, if you want to follow along on our trip, you can find me there!
For now we have chocolate orange shortbread cookies to get us through until we get custard slices, eclairs, toasted tea cakes and aaaalllll the British chocolate. They’re buttery, crumbly, not too sweet and they completely melt in your mouth.
They’re just 5 simple ingredients: butter, flour, sugar, orange zest and chocolate chips. That’s it. They also couldn’t be easier to make. The hardest part of making shortbread is giving them time to cool in the pan once they come out of the oven. I DARE you to try and resist the warm, crispy edges and melty butter. I’ve never been able to. Maybe you’re stronger than me.
I doubt it though.
- 1 C room temperature salted butter
- ½ C cane sugar
- zest of 1 orange
- 1½ C all purpose flour* (see note)
- ½ C milk chocolate chips
- Preheat oven to 250F
- In the bowl of your standmixer, combine butter, sugar and orange zest. Cream on high until light and creamy. Scrape down the sides of the bowl and add in the flour.
- Mix on medium-low until just combined. If the dough is very sticky, add flour one tablespoon at a time until you have a dough that you can grab without it completely sticking to your hands (see note).
- Fold in the chocolate chips then gently press the dough in to an 8x8inch baking pan (no need to grease).
- Bake on the center rack for 60-70 minutes or until very lightly golden brown around the edges.
- Allow to cool in the pan for 10 minutes then cut in to desired sized pieces. Leave in the pan to finish cooling completely then store in an airtight container for 5-7 days.