Description
Rich orange chocolate chip shortbread cookies bring Mediterranean sunshine to your kitchen. Crisp buttery edges and zesty citrus notes create a delightful companion for afternoon tea or coffee moments you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1.5 sticks (170 grams) unsalted butter, softened
- 1.75 cups (220 grams) all-purpose flour
- 0.5 cup (100 grams) sugar
Flavor Enhancers:
- 5 teaspoons orange zest (approximately zest from 2 large oranges)
- 0.5 teaspoon vanilla extract
- 0.25 cup (45 grams) semi-sweet mini chocolate chips
Seasoning:
- 0.125 teaspoon salt
Instructions
- Whisk together all-purpose flour and salt in a compact mixing vessel, then reserve to the side.
- In a stand mixer bowl, amalgamate granulated sugar with freshly grated orange zest, using the back of a spoon to thoroughly massage the ingredients until the sugar becomes aromatic and slightly damp.
- Incorporate room temperature unsalted butter and pure vanilla extract into the sugar mixture, blending on low speed for approximately 60 seconds until smooth and well-integrated.
- Methodically introduce the prepared flour mixture into the wet ingredients, stirring gently until just combined, taking care not to overmix the dough.
- Delicately fold miniature chocolate chips into the shortbread mixture, ensuring even distribution throughout the dough.
- Shape the cookie dough into a compact, flat disc and refrigerate for 30 minutes to firm up and enhance flavor development.
- Heat the oven to 350°F (175°C), positioning a rack in the center of the cooking chamber.
- On a lightly floured surface, roll the chilled dough to a precise 1/2 inch (1.27 centimeters) thickness, then utilize a 2-inch (5.08 centimeters) round cookie cutter to create uniform circular shapes.
- Arrange the cut cookies on a parchment-lined baking sheet, then briefly freeze for 10 minutes to prevent excessive spreading during baking.
- Bake the shortbread for 25-28 minutes, monitoring until the bottom edges turn a golden amber color and the tops remain pale.
- Transfer the baked cookies to a wire cooling rack, allowing them to reach complete room temperature before serving or storing.
Notes
- Zest Matters: Massaging orange zest into sugar releases intense citrus oils, creating a more vibrant flavor profile for the shortbread.
- Butter Texture: Ensure butter is softened but not melted to achieve the perfect crumbly, tender shortbread consistency.
- Chill for Success: Refrigerating the dough twice prevents spreading and helps maintain the cookies’ crisp shape during baking.
- Chocolate Distribution: Gently fold chocolate chips to prevent overmixing and ensure even chocolate spread throughout the cookies.
- Golden Brown Indicator: Watch for golden brown bottoms as the key sign of perfectly baked shortbread, which ensures a crisp texture.
- Make-Ahead Friendly: Dough can be prepared in advance and stored in the refrigerator for up to 3 days before baking, making it perfect for meal prep.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish-British
Nutrition
- Serving Size: 12
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg