Name: Dark Chocolate Orange Slice & Bake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 4 h 29 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 2/3 cup (133g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Zest from 1 medium navel orange (plus more for sprinkling on top if desired); 2 Tablespoons (30ml) orange juice from 1 medium navel orange; Optional: 1/2 cup (63g) chopped walnuts; Optional: coarse sugar for rolling (I use sugar in the raw brand); 8 ounces (226g) semi-sweet chocolate, coarsely chopped; Sea salt for sprinkling on top

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

2/3 cup (133g) packed light or dark brown sugar (light preferred)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Zest from 1 medium navel orange (plus more for sprinkling)

2 Tablespoons (30ml) orange juice from 1 medium navel orange

Optional: 1/2 cup (63g) chopped walnuts

Optional: coarse sugar for rolling (such as sugar in the raw)

8 ounces (226g) semi-sweet chocolate, coarsely chopped

Sea salt for sprinkling on top

Instructions

Step 1: In a large bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy. Mix in the egg and vanilla extract on high speed. Scrape the bowl sides and continue beating until fully combined.

Step 2: In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually mix the dry ingredients into the wet on low speed until combined. Beat in the orange zest, fresh orange juice, and walnuts (if using) on high speed. The dough will be thick and slightly sticky.

Step 3: Turn the dough onto a floured surface, divide in two, and shape each half into an 8-inch log about 2.5 inches in diameter. Wrap tightly in plastic wrap and chill for at least 4 hours or up to 5 days (overnight is ideal).

Step 4: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove dough logs from the fridge and roll in coarse sugar if desired.

Step 5: Slice each log into 12 equal cookies and place them 2 inches apart on baking sheets. Bake for 12-14 minutes until edges are lightly browned. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack until completely cool.

Step 6: Melt the chopped chocolate using a double boiler or microwave in 15-second increments, stirring until smooth. Dip each cooled cookie halfway into the melted chocolate, place on a lined baking sheet, and sprinkle with sea salt and extra orange zest if desired.

Step 7: Refrigerate the chocolate-dipped cookies until the chocolate sets, about 20 minutes. Enjoy!

Tips & Variations

Chilling the dough is essential to firm up the shape and enhance the flavors.

Swap walnuts for pecans or omit nuts entirely for a nut-free version.

For extra zing, add a teaspoon of finely grated ginger or a pinch of cayenne powder to the dough.

If you prefer a milk chocolate coating, substitute the semi-sweet chocolate accordingly.

FAQs

Can I skip chilling the dough?

Chilling is important to firm the dough for slicing and improves the texture and flavor. Without chilling, the cookies may spread too much and lose their shape.

What if I don’t have fresh oranges?

Fresh orange zest and juice provide the best flavor, but you can substitute with 1 teaspoon orange extract and 1 tablespoon water if needed. The flavor will be less vibrant.