Chocolate Orange Sablés

This month I have 6 new cookie recipes in the Holiday Cookies issue from Bake From Scratch! My favorite contribution is Chocolate Orange Sablés (recipe below), but I also have Cheesecake Bars with Chocolate and Caramel, Cranberry Streusel Bars, Ginger Sugar Cookies, Pumpkin Blondies, and Chocolate-Peppermint Pan-Banging Cookies. Meringues with Cacao Nibs and Carmel Swirl (a recipe from 100 Cookies), is also included.

Chocolate Orange Sablés

Sablés are rich and buttery on their own, and are easily adapted to any flavor whim one may have. Chocolate and orange pair beautifully here; candied orange peel is delicious and elegant, and mini chocolate chips add just enough chocolate without overwhelming the flavor of the orange.

Note: Candied Orange Peels are called for here, but can be omitted. Orange Jammy Bits from King Arthur Flour also work well.

More Cookie Recipes:

• Chewy Brown Sugar Cookies
• Fig and Orange Sables
• Neapolitan Cookies

Chocolate Orange Sables

Servings: 20 cookies

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Refrigeration Time: 2 hours hours

Rich and buttery shortbread cookies infused with candied orange bits and chocolate!

Sarah Kieffer

5 from 7 votes

Print Pin Rate

Ingredients

• 1 cup [227 g] unsalted butter at room temperature
• 1 cup [200 g] granulated sugar
• 1 tablespoon [3 g] orange zest
• 1/2 teaspoon salt
• 1 large egg yolk at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups [284 g] all-purpose flour
• 1/4 cup [32 g] finely chopped candied orange peel
• 1/4 cup [43 g] semisweet mini chocolate chips
• 1 cup [200 g] turbinado sugar or sanding sugar

Instructions

• In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the candied orange peel and chocolate chips and mix again until combined.
• Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours.
• Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
• Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans.
• Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.