Orange Chocolate Shortbread Cookies

These melt-in-your-mouth treats combine the zesty tang of orange zest with rich chocolate chunks, all nestled within a buttery and crumbly shortbread base. Each bite delivers a delightful contrast of textures and flavors, making them perfect for tea parties, after-dinner treats, or a special holiday gift.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 53

Sitting Time: 3

Total Time: 4 23

Servings: cookies

Calories: 107kcal

Author: Michelle

Ingredients

For the Cookies:

10 tablespoons unsalted butter room temperature
3/4 cup brown sugar
1 orange zest
1 orange juice
1 egg
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups flour

For the Filling:

1/2 cup cream
8 ounces bittersweet chocolate
2 tablespoons Grand Marnier
1/2 cup powdered sugar

Instructions

For the Filling:

Make the filling first and let come to room temperature before starting the cookies.
Scald cream in a heavy saucepan. Remove from heat and add chocolate, stirring until fully melted.
1/2 cup cream, 8 ounces bittersweet chocolate
Add Grand Marnier and stir. Slowly add powdered sugar and stir until combined.
2 tablespoons Grand Marnier, 1/2 cup powdered sugar
Set aside until cookies are cooled.

For the Cookies:

Preheat oven to 325 degrees. Cream the room temperature butter and brown sugar. Add the orange zest and orange juice, then the egg. Mix until well combined.
10 tablespoons unsalted butter, 3/4 cup brown sugar, 1 orange zest, 1 orange juice, 1 egg
Add the baking soda and salt, then mix again. Slowly add the flour and stir until fully combined. The dough should be fairly stiff. Roll small amounts of the dough into balls and place onto greased cookie sheet.
3/4 teaspoon baking soda, 1/4 teaspoon salt, 3 cups flour
Using a clean finger or back of an ice tea spoon, make a large, deep divot into each ball. Bake each set of cookies 11-13 minutes until firm. As soon as each batch comes out of the oven, carefully use the spoon to reaffirm the divot.
Let cookies cool for 10 minutes. Once cookies are cool to the touch, use the ice tea spoon to carefully fill each divot with thickened chocolate filling. Let cookies sit for 2+ hour for filling to set.
This makes approximately 4 dozen cookies. Serve and enjoy!

Equipment

Wire Cooling Racks

1 1/2 Quart Saucepan

Spatula Set

Notes

Feel free to adjust the size of the divot based on your preference. A larger divot will hold more chocolate filling.
Since these cookies won't crack during baking, you can use the iced tea spoon to gently deepen the divot in the center of each cookie after they come out of the oven. This will create a nice pocket for the chocolate filling.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.