Chocolate Orange Shortbread
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
Easy to make, buttery, crumbly, not too sweet, melt-in-your-mouth chocolate orange shortbread cookies.
  • 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
  1. Preheat oven to 250F
  2. 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.
  3. 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).
  4. Fold in the chocolate chips then gently press the dough in to an 8x8inch baking pan (no need to grease).
  5. Bake on the center rack for 60-70 minutes or until very lightly golden brown around the edges.
  6. 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.
If your butter is on the colder side (as it would be in the winter), you shouldn't need more than the 1½ C flour. The warmer the butter is, the more flour you may need. It should still slightly stick to the bowl but you should easily be able to grab it without it completely covering your hand in dough. A little sticky is good. A lot sticky is bad.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at