These chocolate chip orange slice and bake cookies are so tender. They are exquisite while quick and easy to make and perfect for your Christmas cookie platter, but equally good for any other occasion throughout the year!
These shortbread cookies with chocolate chips and orange zest are crispy, with chocolate chips in every bite and a subtle orange flavor. Just be sure to use freshly grated orange zest. This will make a huge difference unless you find a really good store-bought orange zest that has been well preserved. You can use either chopped chocolate, or mini or regular sized chocolate chips. Chocolate chips save you from cutting the chocolate, making this recipe even more convenient.
This is a German cookie recipe. One of those cookie recipes I use to make every single Christmas baking season. These chocolate chip orange slice and bake cookies should not be missing from your Christmas cookie platter! But you can actually make them year-round, because they always fit. There is a well-known German cookie brand that has a cookie variety in its line that tastes exactly like these. Especially with coffee they are absolutely perfect!
Did I mention that they are so quick and easy to make? I think I did, but I have to point out that I love slice and bake cookies and start to love them all the more as things are getting busier. And I think that hour or two in the fridge isn’t a thing, I guess you’ll get something to do in the meantime.
Note on Ingredient Amounts and Oven Temperature Specifications Given in the Recipe
The original version of this recipe uses metric measurements. For this recipe, I have converted the metric measurements to U.S. measurements. Since metric measurements do not always fit exactly into U.S. measurements, there may be minimal deviations in some cases, which will not affect the results. The metric amounts in the parentheses are the original amounts, which are accurate to the gram. To get most accurate results, I always recommend using a scale anyway, even though I find measuring cups and spoons very useful in some cases. In the original version of this recipe the oven temperature is given in degrees Celsius. For this recipe, I have converted the oven temperature in degrees Celsius to the exact value in degrees Fahrenheit, but feel free to use the closest common oven temperature in degrees Fahrenheit and adjust the baking time accordingly. You can find more information about unit conversions here.
If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your chocolate chip orange slice and bake cookies!
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Chocolate Chip Orange Slice and Bake Cookies
Ingredients
- 1 1/2 cups plus 1 1/2 tablespoons (200 g) all-purpose flour
- 1/3 cup plus 2 tablespoons (60 g) cornstarch
- 1 teaspoon (4.6 g) baking powder
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons (8 g) vanilla sugar, store-bought or
homemade - 1 tablespoon (6 g) freshly grated orange zest (from 1 orange)
- 1 large egg
- 1 cup plus 1 tablespoon (125 g) unsalted butter, softened
- 3 1/2 ounces (100 g) semi-sweet chocolate chips, mini or regular size, or chopped semi-sweet chocolate, best quality
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, vanilla sugar, and orange zest.
- Add the egg and butter and knead with a hand mixer fitted with a dough hook attachment until the dough comes together.
- Knead in the chocolate chips or chopped chocolate.
- Divide the dough into two halves. On a lightly floured (it actually works without flour), shape each half into an 11-inch roll, about 1 1/4 inches in diameter.
- Place each of the rolls on a layer of plastic wrap and flatten with your hands to form a cuboid 2 inches in width and about 3/4 inch in height. Tightly wrap the cuboids in the plastic wrap and chill in the refrigerator for at least an hour or about 2 hours. Chilling is crucial for cutting.
- Set an oven rack in the middle position and preheat the oven to 356°F (180°C). Line two baking sheets with parchment paper.
- Take one cuboid out of the refrigerator at a time and slice into 1/3-inch thick slices (you will get about 30 cookies). Place 30 cookies onto a prepared baking sheet leaving a little space, about 1 inch, between them.
- Bake the cookies for 15-17 minutes, or until brown around the edges.
- Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
Did You Make This Recipe?
I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!
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