Cookie baking time is here. I wait all year and watch for interesting recipes. I have my old favorites but every year I try a few new ones that sound good. This is one of the new recipes for this year. It’s going to be a keeper for years to come. I love orange and chocolate and this recipe has just the right amount, yet you can still enjoy the buttery shortbread flavor.
Do you ever make cookie dough ahead of time? I do, and this recipe works perfect to have in the fridge or even in the freezer. If you do freeze it, just take it out far enough ahead of time for it to thaw slowly in the fridge.
There is a lot of yumminess here…
The flavor of this shortbread is a wonderful addition to any holiday cookie assortment. I love my sweets as much as anyone but this shortbread is not overly sweet and the orange is very refreshing. I’m lovin’ the contrast with a cup of good coffee.
Pinterest Photos ~ the perfect size for boards
Orange Chocolate Chip Shortbread Slices
1/2 Cup sugar
zest of 2 large oranges (about 2 Tbsp)
3/4 Cup unsalted butter, softened to room temperature
1/2 tsp vanilla
1 3/4 Cups flour
1/4 tsp salt
1/4 Cup mini chocolate chips plus about 2 Tbsp for rolling dough in)
Put sugar in a large mixer bowl, add zest and mash together with a spoon.
Add butter and vanilla and mix on low for a minute to combine.
Add flour and salt and mix until combined. Don’t over mix.
Stir in mini chocolate chips.
On plastic wrap, form dough into a roll about 10 inches long. It will be about 2 inches in diameter. Press the 2 Tbsp of chocolate mini chips into the sides of the roll. They won’t cover completely but will give you a nice edge. Roll up in the plastic wrap and refrigerate for about 1 hour.
Preheat oven to 350° a few minutes before taking cookie dough out of the refrigerator. Line 2 cookie sheets with parchment paper.
Cut 1/2 inch slices of cookie dough and place cookies on parchment paper. I like to turn the roll of dough a little after each cut to keep it round.
Bake cookies on the middle rack of the oven for about 20 minutes. Watch for the bottom edge to turn golden brown. The top should not brown. Cool cookies slightly and finish cooling on a wire rack.