slice & bake chocolate orange shortbread cookies

Honestly, you don’t need to make any other cookie — these slice and bake chocolate orange shortbread cookies should be your go-to, now and forevermore. Made with salted butter, citrus zest and chunks of semisweet chocolate in a buttery shortbread dough, I dare you — DARE YOU — to eat just one at a time.

Ingredients

• 1 cup plus 2 tablepoons (2 1/4 sticks) cold salted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 12 ounces semisweet chocolate, coarsely chopped, divided
• Zest of 1 medium orange (about 2 tablespoons)
• Flaky sea salt and more orange zest, for topping (optional, but highly recommended)

Instructions

1. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter, sugars and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes.
2. Scrape down sides of the bowl, then stir in flour on low speed until just combined. Stir in 6 ounces chocolate chunks and 2 tablespoons orange zest until just incorporated.
3. Divide dough in half. Place each half on a large sheet of plastic wrap. Fold over plastic wrap to cover dough, then use your hands to roll each piece of dough into a log about 2-2 1/4 inches in diameter. Wrap dough in plastic wrap to cover completely and chill at least 2 hours until firm (can be chilled up to 1 week).
4. For full instructions : www.girlversusdough.com

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