Makes 2 dozen cookies
These simple shortbread cookies require a few pantry staples you likely already have on-hand. They're crunchy and buttery, with a subtle sweetness that pairs especially nicely with a crisp, dry wine or cup of coffee.
2 sticks unsalted butter, softened
1 cup confectioner’s sugar
2 tablespoons orange zest
½ teaspoon salt
½ teaspoon vanilla
2¼ cups all-purpose flour
1 cup dark chocolate chips
2 tablespoons coconut oil
Candied orange peel or flake salt, for topping (optional)
In a medium bowl, beat the butter and sugar on high until light and fluffy. Add the orange zest and vanilla and beat, scraping down the sides of the bowl as needed. In a small bowl, whisk together the flour and salt. Add the flour to the butter mixture and mix until just combined.
Fold the dough onto a generous sheet of wax paper and shape it into a log about 1½ inches in diameter. Wrap in waxed paper, tucking the ends under so the dough does not dry out. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 325°F. Line a baking sheet with parchment paper. Once chilled, slice the dough into ½-inch-thick cookies and transfer to the prepared baking sheet. Bake until firm, about 13 to 17 minutes.
Transfer to wire racks and let cool completely. Meanwhile, melt the dark chocolate and coconut oil in a pan or the microwave. Dip each cookie in dark chocolate, add a pinch of flake salt (optional) and return to a cooling rack to dry.