Description

These Dark Chocolate Orange Slice & Bake Cookies combine zesty orange flavor with rich semi-sweet chocolate and a hint of cinnamon for a delightful, bakery-style treat. The slice-and-bake method makes them easy to prepare ahead of time, and the final dip in glossy dark chocolate with a sprinkle of sea salt adds a perfect balance of sweetness and depth.

Ingredients

Scale

Cookie Dough

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)

Chocolate Topping

8 ounces (226g) semi-sweet chocolate, coarsely chopped
Sea salt for sprinkling on top

Instructions

Cream the Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Then beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed and continue beating until fully combined.
Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt until combined. Slowly add this dry mixture to the wet ingredients on low speed until incorporated. The dough will be thick and slightly sticky. Increase to high speed and beat in the orange zest, fresh orange juice, and walnuts (if using).
Shape and Chill Dough: Turn the dough out onto a floured work surface. With floured hands, divide the dough into two equal parts. Shape each half into an 8-inch log about 2.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or up to 5 days. Chilling is mandatory for proper slicing.
Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Slice and Bake Cookies: Remove chilled logs from the refrigerator. Roll each log in coarse sugar if desired for added crunch. Slice each log into 12 equally thick cookies and place them about 2 inches apart on the prepared baking sheets. Bake cookies for 12-14 minutes or until edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Melt Chocolate and Dip Cookies: Melt chopped semi-sweet chocolate using a double boiler or microwave in 15-second increments, stirring until smooth. Dip each fully cooled cookie halfway into the melted chocolate and place on a parchment- or silicone-lined baking sheet. Sprinkle immediately with sea salt and additional orange zest if desired.
Set Chocolate: Place the dipped cookies in the refrigerator to allow the chocolate to set completely before serving.

Notes

Chilling the dough is essential for slice-and-bake cookies to maintain shape and develop flavor.
Rolling the logs in coarse sugar before slicing adds a nice crunchy texture on the outside.
Use room temperature ingredients (butter and egg) for better mixing and dough consistency.
The orange zest and juice bring a bright flavor that pairs perfectly with dark chocolate and cinnamon.
Store finished cookies in an airtight container in the refrigerator to keep the chocolate topping firm.
Optional walnuts add crunch and nuttiness but can be omitted for a nut-free option.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: dark chocolate cookies, orange cookies, slice and bake cookies, chocolate dipped cookies, cinnamon orange cookies