Dark Chocolate Orange Slice & Bake Cookies

Jump to Recipe

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

Notice anything different around here?

Sally’s Baking Addiction got a facelift yesterday. A few changes to the overall look including easier navigation– especially for mobile– slightly darker colors (for easier reading!), fonts, new recipe format, and the sidebar. I’ll take a moment to fully explain all of the changes (and recap our NYC bakery tour!) later this week. Please let me know if you notice anything wonky. Site updates are never easy!

But right now we have to discuss cookies. Business as usual.

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

More specifically, slice and bake shortbread-like cookies with a drench of dark chocolate and scented with fresh orange. A sprinkle of sea salt to bring it all together, not to mention butter + brown sugar + cinnamon + vanilla inside the cookie itself. This is where you want to be and that salted dark chocolate edge is allllll you want to taste. Do yourself a favor and actually cover the entire thing in dark chocolate. I promise you won’t hate it. ♥

These cookies are a nod to my classic stand-by: the toasted hazelnut slice ‘n’ bakes that changed my opinion on slice and bake cookies altogether. Prior to those gems, I thought slice and bake cookies were dry and boring. Because honestly? They can be very dry and even more boring. But when carefully crafted with the proper ratio of ingredients, plus a little flavor– these thick buttery cookies melt in your mouth and the words dry + boring only belong to plain rice cakes and cardboard.

How to make dark chocolate orange slice 'n' bake cookies on sallysbakingaddiction.com

I’ve sort of explained all this before, so I’ll just recap here. The cookie dough is like shortbread cookie dough and sugar cookie dough combined. The base recipe couldn’t be easier: flour, sugar, egg and butter. Creamed butter and brown sugar is the base; brown sugar because there’s flavor and moisture there! A teensy bit of vanilla extract adds more wonderful flavor, while the egg keeps the cookies from crumbling all over your hands and lap.

You’ll need 2 cups + 2 Tablespoons of flour. I know that amount is weird. Why the 2 extra Tbsp? Well, you’ll add 2 Tablespoons of fresh-squeezed juice from delicious Sunkist oranges. More on that in a sec. The 2 Tablespoons of flour keep the added moisture in check and prevent the cookies from 0ver-spreading. A pinch of cinnamon, fresh orange zest, and just enough finely chopped walnuts for flavor. You can leave out the walnuts, I just added them because NUTS belong in all cookies. I know .01% of you agree. Please comment if you agree so I don’t feel nuts! (Get it??)

The dough is soft, but sturdy enough to be shaped into logs. What I mean by that is this: you’ll take the dough, turn it out onto a floured work surface, divide in two, roll into logs, wrap the logs in plastic wrap, and refrigerate. That all sounds like a lot of work but it will take you all of, like, 2 minutes. What I love about this log business is that you can slice off however many cookies you want to bake and eat at any given time. The dough can chill in the refrigerator for 5 days, but I’ve kept it in there for a week and the cookies still taste fabulous.

How to make dark chocolate orange slice 'n' bake cookies on sallysbakingaddiction.com

Roll the logs in a little coarse sugar for sparkle. This is optional, but it’s pretty.

So is it really optional then???

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

See that gorgeous orange zest in the cookie? I love it. So much flavor. This is a recipe I’m making in partnership with Sunkist and their juicy, refreshing navel oranges SHINE in these slice ‘n’ bake cookies. What better to pair with orange than dark chocolate? Truly an underrated flavor combination, chocolate and orange is not only spot-on delicious– the pair’s kinda perfect for Halloween, no?

So good it’ll scare you. (I couldn’t help myself with that one!!!)

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

These dark chocolate orange slice and bake cookies are soft in the centers, super thick and dense with crunchy edges, with lots of salted dark chocolate and orange zest. And I’m being serious about coating the entire thing in dark chocolate…

Dark Chocolate Orange Slice & Bake Cookies

Ingredients:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) packed light or dark brown sugar (I prefer light in these!)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups + 2 Tablespoons (266g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • zest from 1 medium navel Sunkist orange (plus more for sprinkling on top if desired)
  • 2 Tablespoons (30ml) orange juice from 1 medium navel Sunkist orange
  • optional: 1/2 cup (63g) Diamond of California 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

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the 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. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
  2. In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the zest, fresh orange juice, and walnuts (if using). Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove logs from the refrigerator and roll into coarse sugar, if desired. It's added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
  5. Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with sea salt and orange zest (if desired). Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked and chocolate-dipped cookies freeze well - up to three months. Or you can freeze them without the chocolate and dip/decorate after they thaw out. Cookie dough logs freeze well too, up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.

Recipe Notes:

  1. Make sure you are using quality, pure chocolate. Not chocolate chips. You can also use bittersweet chocolate, semi-sweet chocolate, or white chocolate instead.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THE RECIPE


Here are some items I used to make today’s recipe.

| Silpat Baking Mat | Kitchenaid 5-qt Tilt-Head Glass Measuring Bowl | Kitchenaid Flex Edge BeaterKitchenaid Stand Mixer | Plates | Raw Sugar

This recipe is sponsored by Sunkist. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Dark chocolate and sweet orange slice and bake cookies! Make ahead of time and just pop into the oven when the craving hits! Recipe on sallysbakingaddiction.com

143 Comments

All Comments

  1. I made these for the Christmas Cookie exchange. Awesome!!! I was hoping they would taste as good as they smelled cooking…and they did. Thanks for yet another keeper recipe!!!

  2. These cookies are fabulous! I made 130 of them this weekend to package as gifts. Thanks for the wonderful recipe!

    My coworkers (who tasted my test batch and gave feedback) thought it could be interesting to try substituting the cinnamon with cardamom. I think I’ll try it but the cinnamon is so good it likely won’t top it.

  3. As soon as I saw you post these cookies I knew they belonged with me! haha They came out so delicious and not overly sweet. I’m enjoying them with a cup of Tazo orange tea!

  4. My dough is so wet. I used a scale. Even w hour chill I tried to reshape. I just made your cherry almond cookoe  using the scale and the dough is workable. Should I take mine out and add more flower. 

  5. Something is definitely up with the weights in this recipe! The dough came out wet, despite weighing all the components correctly. EEK. I added flour a tablespoon at a time to get to the tell tale slice and bake consistency.

  6. What is the consistency supposed to be like for the cookie?  
    Mine were really dry but not crunchy.  I don’t know if I over baked them.  I tried to follow the recipe exactly, but something seems to go wrong in my oven and I’m trying to figure it out.

  7. I just love this recipe! Big success between friends and family, however I’d love to shape them in nice designs using some cookie cutters. Is it possible? Any tips? I was wondering in opening the dough and put in the freeze, but not sure if I need to adjust the recipe with some extra flour or less butter.

  8. I can’t wait to try this! I have an orange, chocolate chip biscotti recipe similar to this one which I absolutely love. I look forward to trying this flavor combo in a softer, cookie form. Beautiful photos and great website all around too.

    1. I’m happy to report these cookies came out well! I like the buttery goodness of the shortbread consistency and the cinnamon is a nice touch.

  9. Hi Sally! I absolutely LOVE this recipe of yours, I’ve made it many times since the fall and it has never disappointed me 🙂 I was wondering if this cookie tends to spread a lot during baking? I was thinking of doing them for Valentines day in the shape of a heart (using a cookie cutter), but wasn’t sure if the shape would hold!

    1. They *slightly* spread but they will definitely hold a heart shape. Make sure the dough hearts are VERY cold going into the oven.

  10. Just made these—delicious! Mine too were not exactly round, more of a rounded rectangle LOL so dipped the side in chocolate, big hit! 

  11. These were soooo elegant, easy and delicious! More slice and bake cookies please! I never made any before, but they were so simple and I like the make ahead factor!

1 2 3

Reviews

Questions

  1. Did you add some corn syrup to your chocolate to get it to stay so shiny, or is the chocolate still wet in your photos?

    1. Hi Vanessa! The chocolate is set in some of these photos. I don’t recommend corn syrup. I fear it wouldn’t fully set. But if you don’t mind the messy chocolate coating, 1/2 teaspoon of corn syrup would be plenty.

  2. Hey Sally!

    Could these be rolled and cut with a cookie cutter? I love the chocolate/orange combo and want to use it with some festive cookie shapes

    1. Hi Natasha! I don’t recommend it– the cookies may not hold their shape and the cookie dough will be sticky. Instead, I recommend adding mini chocolate chips plus a little orange zest to my cut-out sugar cookies recipe. Even a teaspoon of orange extract if you’d like. You can dunk those in chocolate, too!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×