Chocolate with Walnuts and Orange Peel Shortbread Cookies

Print Recipe

5 from 3 votes

Chocolate with Walnuts and Orange Peel Shortbread Cookies

These cookies are a buttery cookie with a rich flavor combination of chocolate, crunchy walnuts, and zesty orange peel.

Prep Time15

Total Bake Time22

Chill1

Total Time1 37

Course: Cookies, Fall, No-Eggs, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 127kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
⅔ cup (80 g) Powdered sugar
½ teaspoon (0.5 teaspoon) Vanilla Extract
2 tespoon (2 tespoon) Orange juice fresh
1 Tablespoon (1 Tablespoon) Orange zest
2 cups (250 g) All-purpose flour
¼ teaspoon (0.25 teaspoon) Ground cinnamon
½ teaspoon (0.5 teaspoon) Baking powder
¼ teaspoon (0.25 teaspoon) Kosher Salt
½ cup (90 g) Mini chocolate chips
½ cup (58.5 g) Chopped walnuts
½ cup (48 g) Diced orange peel

Instructions

Zest orange into a bowl. In another bowl, juice the orange. Weigh or measure the flour, baking powder, salt, ground cinnamon and whisk to blend. In another bowl, weigh or measure the powdered sugar.
In a mixer bowl cube the butter, beat the butter on medium speed until it is creamy, about 1 to 2 minutes. Turn your mixer down to a low setting and add the powdered sugar. Once incorporated, turn the speed back to medium and mix for about 3 minutes. I like to scrape down the side and blend for about 10 more seconds.
Add the vanilla extract, orange juice, orange zest, and mix through the cookie dough. Turn the mixer to low and add the flour mixture about a third at a time until incorporated. I turn off the mixer and scrape down the sides and across the bottom, then blending for another few seconds. Turn the mixer off, add the mini chocolate chips, chopped walnuts, and orange peel, mixing it for about 10 to 20 seconds.
Lightly flour a pastry mat and move the cookie dough onto the mat. You have a choice of rolling one large roll (about 14 inches long) or divide the cookie dough in half and make 2 smaller rolls (about 11-12 inches long each). After rolling the cookie dough wrap with plastic wrap. To keep my rolls round, I use a baguette pan. Chill for an hour or even overnight if you get busy.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. Take a cookie log out of the refrigerator and unwrap. Placing the log onto a cutting board, I take a measuring tape and score my log. If it is one log, I score every ½ inch. If it is 2 logs, score every ¾ of an inch. Then slice and add to a prepared pan. If doing 2 logs, one log per cookie sheet pan. If there is 1 log, split the log between the 2 pans. Baked for 11-13 minutes. You want the cookies to be a little golden around the bottom edges. Leave them on the cookie pan for 1 minutes before moving to a cooling rack. Let them cool completely before storing them.

Nutrition