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Dark Chocolate and Orange Cookies (Slice & Bake)

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My Dark Chocolate and Orange Cookies Recipe makes orange scented buttery cookies dipped in melted dark chocolate — that taste like heaven.

Hi Bold Bakers!

One of my favorite classic flavor combinations is dark chocolate and orange. During the holidays, there’s something really nice about making a few things with nostalgic flavors like my Irish Christmas Cake (also known as a fruitcake) or classic pies like my Perfect Apple Pie, but you also have to cover the cookie category — and that’s where these come in!

Think orange scented buttery cookies dipped in melted dark chocolate. And they look every bit as good as they taste, making these dark chocolate and orange cookies great for gifting.

Why does dark chocolate and orange work so well together?

If you’ve never had orange and chocolate together before, you are in for a serious treat!

Dark chocolate often has a naturally fruity note to it which somehow makes the orange taste more “orange.” Thanks to orange juice and zest, these shortbread cookies are spiked with citrus flavor. After baking the orange shortbreads, each cookie is then dipped in melted, good quality, dark chocolate. The finished cookies are buttery, zesty, and chocolatey. What more could you want out of one cookie!

How to slice shortbread cookies

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The first step to making the cookies is making the slice and bake orange shortbread. I love to make this kind of cookie when entertaining during the holidays because they can be made in advance and require almost no time to bake off. Instead of shaping the cookie dough into balls like a typical cookie, this dough is rolled into a log and then wrapped in cling wrap. After setting up in the fridge or freezer, I slice the cookie in 1/2 inch discs.

I love how they come out perfectly even every time.

This makes the finished cookie like like they were made my Santa’s elves themselves!

How to dip cookies in chocolate

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After the orange shortbreads are baked, they get their dark chocolate finish. I do this by simply melting the chocolate in the microwave, but you can do this over a double boiler if you prefer.

After my chocolate is shiny and smooth, I dip 1/2 of each cooled cookie, then allow it to set in a wire rack. If for some reason you don’t like dark chocolate feel free to use milk chocolate, but again I think the combo of dark chocolate and orange go together like peanut butter and jelly. If your chocolate doesn’t set up after 30 minutes to an hour, pop them in the fridge to firm up. Once the chocolate is set, it’s time to eat!

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4.13 from 8 votes
Dark Chocolate and Orange Cookies Recipe (Slice & Bake)
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins

My Dark Chocolate and Orange Cookies Recipe makes orange scented buttery cookies dipped in melted dark chocolate — that taste like heaven.

Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Gemma Stafford
  • 3/4 cup (6oz/170g) butter, at room temperature
  • 2/3 cup (4oz/115g) brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1/2 teaspoon cinnmamon
  • 1/4 teaspoon salt
  • 1 orange, zested
  • 2 tablespoons orange juice
  • 1 1/3 cups (8oz/225g) dark chocolate, roughly chopped
  1. In a large bowl using a hand or stand mixer, cream together the butter and sugar until very light and fluffy.

  2. Add in the egg and vanilla then mix until just combined, scraping down the sides of the bowl as needed. 

  3. In a separate bowl combine the flour, cinnamon, and salt.

  4. Add the wet dry ingredients into the wet and mix until just combined. 

  5. Mixing on low, add in the orange juice and zest. Mix until just combined, the dough will be slightly wet and sticky.

  6. Transfer the dough to a lightly floured surface and bring the dough into a ball. Divide the ball into 2 and roll each half into and 8 inch log about 2 1/2 inches in diameter.

  7. Wrap each log in plastic wrap, twisting the ends tightly to create and even log. Chill the dough for 4 hours to overnight. 

  8. When ready to bake the cookies preheat the oven to 350°F (180°C) and line 2 cookie sheets with parchment paper. 

  9. Remove the dough from the fridge and un-wrap. Slice each log into 1/2 inch slices then arrange the cookies on the prepared cookie sheets about 1 1/2 inches apart.

  10. Bake the cookies for 18 minutes, until they are lightly browned and crisp.

  11. Allow the cookies to cool slightly before transferring to a wire rack to cool completely. 

  12. While the cookies are cooing melt the chocolate in a microwave safe bowl or over a double boiler. 

  13. Once the cookies have completely cooled dip each one in chocolate, covering 1/2 of the cookie generously. 

  14. Return the cookies to the rack to allow the chocolate to fully set. If the chocolate is not fully setting place the rack of cookies in the fridge to firm up for about 30 minutes. 

  15. Cover and store the cookies in an airtight container at room temperature for up to 3-4 days. 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Janet on March 18, 2019 at 6:43 am

    Gemma, I am trying these today and so far I am having conflicts. I looked for a video presentation for this recipe and did not find one so do not know where I went wrong. First, the butter and brown sugar did not get fluffy. Next, with all the ingredients the mixture was still extremely dry, powdery and not malleable at all. I added additional orange juice until it could be shaped. And, lastly, I did cut the ball in to two pieces and I rolled each out to 8″ but there was no way I could accomplish the 2-1/2″ diameter. The best I could do was 1-1/2″. The rolls are now in the refrigerator and I will bake them this afternoon and hope for the best. Any idea what all I did wrong?

    • Gemma Stafford on March 18, 2019 at 11:17 am

      Hi there, that odd! Was the issue that the dough was too crumbly?

    • Janet on March 18, 2019 at 11:39 am

      The dough was a dry crumbly, not wet, which is why I added the additional orange juice. I just took the sheet of cookies out of the oven. They look like shortbread cookies but haven’t tasted them yet. The 8″ log should cut 16 half inch cookies, I got 14, so the log shrank as it cooled in the frig. You got 12 per log at 2-1/2″ I diameter, mine were only 1-1/2″ in diameter.

  2. Donna Sorrento on January 29, 2019 at 5:25 am

    These sound so yummy! But is 18 minutes the correct cooking time? Thank you.

    • Gemma Stafford on January 29, 2019 at 4:03 pm

      Hi, yes that’s the correct timing for them to bake fully and toast right up. Enjoy!

  3. Renu on December 23, 2018 at 9:19 pm

    Can we replace egg with something veg. Please advise

    • Gemma Stafford on December 24, 2018 at 12:48 pm


      Use my chart to see what you can replace the eggs for in a cake.


  4. Priyal on December 21, 2018 at 6:32 pm

    Is there a substitute for the brown sugar that I can use?

    • Gemma Stafford on December 21, 2018 at 7:31 pm

      You can use white sugar if you do not have brown. Enjoy!

  5. claudia on December 19, 2018 at 7:30 am

    Best orange flavored cookie I have ever had…. can’t wait to try it with the chocolate. Dipping them in it today… thanks.

    • Gemma Stafford on December 19, 2018 at 9:27 pm

      I am so glad to hear you enjoyed them! Send us a picture next time 😀

  6. Sharon Kolitz on December 16, 2018 at 11:08 am

    Hi made these yesterday and they are awesome. Thank you for sharing your recipe

    • Gemma Stafford on December 16, 2018 at 7:13 pm

      I’m delighted to hear that, Sharon! Thanks for trying it out 🙂


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