Dark Chocolate Orange Slice-and-Bake Cookies on a serving plate.

Dark Chocolate Orange Slice-and-Bake Cookies

by

Dark chocolate orange slice-and-bake cookies are buttery shortbread-style rounds dotted with finely chopped chocolate and orange zest. Shaping the dough into logs makes it easy to bake a small batch when you want one. The dough needs time to firm up before slicing, so plan for at least two hours in the refrigerator.

Jump to Ingredients · Jump to Recipe

Recipe at a Glance

  • Yield: About 28 cookies
  • Preparation: 25 minutes
  • Cooking: 12–15 minutes per batch
  • Chilling: At least 2 hours

Table of Contents

Ingredients

Cookie dough

  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 tablespoon finely grated orange zest, from about 2 oranges
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 4 oz (113 g) dark chocolate, finely chopped into small flecks

Before You Start

Finely chop the chocolate so large pieces do not catch on the knife.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Flavor the butter

Beat butter, powdered sugar and orange zest for about 2 minutes until creamy. Beat in vanilla. Scrape the bowl so the zest is distributed evenly.

2. Add flour and chocolate

Whisk flour and salt separately. Mix into the butter on low until damp clumps form. Add the finely chopped chocolate and mix briefly. Press the dough together with your hands rather than continuing to beat.

3. Shape two logs

Divide the dough in half. Roll each portion into a log about 7 inches long and 1 3/4 inches across. Wrap tightly in parchment or plastic wrap and roll gently to smooth the sides.

4. Chill until firm

Refrigerate at least 2 hours or up to 2 days. If the logs flatten on one side, turn and roll them gently during the first 30 minutes of chilling.

5. Slice

Heat oven to 350°F (175°C) and line baking sheets with parchment. Cut logs into rounds about 1/2 inch thick with a sharp knife, rotating the log as you work. Repair any small cracks by pressing the dough together. Arrange 1 1/2 inches apart.

6. Bake and cool

Bake one sheet at a time for 12–15 minutes, until the edges are lightly golden and centers look set. Cool on the sheet for 5 minutes, then transfer to a rack. The cookies become more delicate and crisp as they cool.

Cook’s Tips

  • Finely chop the chocolate so large pieces do not catch on the knife.
  • Grate only the orange-colored zest; the white pith can taste bitter.
  • If the dough crumbles when sliced, let the log stand for 5–10 minutes before continuing.

Storage and Make-Ahead

Keep cooled cookies airtight at room temperature for up to 5 days. Freeze wrapped dough logs for up to 2 months; thaw in the refrigerator until sliceable, then bake as directed. Freeze baked cookies for up to 1 month.

Recipe Questions

Can I use chocolate chips?

Finely chopped chocolate slices more cleanly. Large chips can tear the dough as the knife passes through.

Can I add orange juice?

This dough uses zest for flavor without extra liquid. Adding juice can change how the cookies spread.

Does the dough need an egg?

No. This is a shortbread-style dough, and the butter binds it once the mixture is pressed together.

More Recipes You’ll Love