This Chocolate Chunk Orange Shortbread is rich and buttery with a hint of orange flavor and loaded with chocolate chunks. It’s always a crowd favorite!
Oh, rich, buttery shortbread. How do I love thee? Let me count the ways.
I haven’t shared two desserts in one week in quite a while, but it’s almost the weekend and this Chocolate Chunk Orange Shortbread is the perfect quick little baking project for your weekend. And this weekend it’s Father’s Day, so it’s all about dear old Dad! And we all know Dad never passes up a cookie, right?
These shortbread cookie wedges are one of my top go-to desserts for guests when I’m hella busy! And lately I’ve been crazy busy. Like I’ve got so much goin’ on in my head that when I walk into the next room to do something, 9 times out of 10, I forget what that something was. Ugh! Could it be age related? Possibly. But I’d rather think it had to do with being too busy, so let’s go with that, K?
The reason why I love shortbread is because it’s one of the easiest desserts ever. You only need a handful of ingredients and there’s no scooping and measuring involved. Just press the dough into a 9-inch tart pan with a removable bottom and bake. Easy right?
I’ve packed one and a half teaspoons of freshly grated orange zest into these cookies and some coarsely chopped semisweet chocolate. The orange/chocolate combo is absolutely delicious! If you’re not familiar with the combination, you’re in for a treat. It’s just delicious!
Where did shortbread originate?
Shortbread originated in Scotland. Walkers is Scotland’s largest exporter of shortbread.
Why do you prick the top of shortbread dough with a fork?
Pricking the top of the dough with a fork allows the steam to escape, so the shortbread won’t bubble up as it bakes.
A Few Cook’s Notes for Chocolate Chunk Orange Shortbread Recipe:
I always use a high quality butter when making shortbread cookies. It makes a big difference.
I have also used mini chocolate chips for this recipe, but I prefer the bigger chocolate chunks.
Cut the shortbread into wedges while it’s still warm, so it’s easier to cut.
Shortbread is also incredibly easy to customize to your taste. Change up the kind of zest you use, add nuts, add or omit chocolate, the options are endless. Serve with a little ice cream on the side for dessert or with a tall glass of milk for an afternoon snack. Hope they become one of your favorites too. Enjoy!
If you eat gluten free, try my Gluten Free Lime Coconut Shortbread!
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/8 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 1/2 tsp. freshly grated orange zest
- 1/2 cup semi-sweet chocolate, coarsely chopped (I use Ghirardelli)
Preheat oven to 350 degrees. Place a rack in the middle of the oven. Lightly spray a 9-inch tart pan with a removable bottom with nonstick cooking spray.
In a medium bowl, sift together flour, cornstarch and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and orange zest on medium speed until light and fluffy, about 3-4 minutes. Turn the mixer to low and slowly add the flour mixture, just until the dough starts to form large clumps. Stir in the chopped chocolate chunks with a wooden spoon.
Spread the dough evenly into the prepared pan, smoothing the top with a spatula. Using a fork, prick the entire surface of the dough about 1/4 inch deep, and about every 1/12 inches.
Place the pan on a baking sheet and bake until lightly browned, about 20-25 minutes.
Remove from the oven and slice into 8 wedges while the shortbread is still warm. Cool in the pan, then remove from tart pan. Shortbread can be stored in an airtight container at room temperature for up to 5 days.