Chocolate Orange Shortbreads

Comes together easily, freezes well, and bonus - the dough is delicious so make sure to taste as you're putting these together. Heads up: doubling this recipe is a bit too much for a standard size mixer.

INGREDIENTS

• 1 cup plus 2 tablepoons (2 1/4 sticks) cold salted butter, cut into 1/2-inch pieces

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 teaspoon vanilla

• 2 1/4 cups all-purpose flour

• 6 ounces semisweet chocolate, coarsely chopped

• Zest of 1 medium orange (about 2 tablespoons)

• Flaky sea salt and more orange zest, for topping (optional, but highly recommended)

INSTRUCTIONS

1. In a stand mixer with the paddle attachment, beat cold butter, sugars, and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes.

2. Scrape down sides of the bowl, then stir in flour on low speed until just combined. Stir in 6 ounces chocolate chunks and 2 tablespoons orange zest until just incorporated. 
   Note: Don't use chocolate chips here, but instead chop up a baking chocolate bar. When you chop it up, there will be chocolate "dust" and shavings with the large pieces. You can put this in the dough, but keep in mind it will make the dough darker looking. In the photo, you can see what it looked like with the dust and shavings. If you want more bright cookies with darker pieces, leave these shavings out.

3. Divide dough in half. Place each half on a large sheet of plastic wrap. Fold over plastic wrap to cover dough, then use your hands to roll each piece of dough into a log about 2-2 1/4 inches in diameter. Wrap dough in plastic wrap to cover completely and chill at least 2 hours until firm (can be chilled up to 1 week). The trick to getting round cookies is to add support around the log while it's hardening in the fridge. The best way to do this is to take a cardboard tube from a finished roll of paper towels and cut it down the side with scissors. Once the dough is wrapped in plastic wrap, put the dough wrap the tube around the log and secure with rubber bands on either end, and in the middle if needed so the dough isn't bulging out in the middle. The size of the paper towel roll is also the perfect size for the cookie once sliced so it's a great guide to make sure all of your logs are the same diameter, especially if making large batches of cookies.

4. Heat oven to 350 degrees F. Line an airbake cookie sheet with parchment paper. Uncover one log and, using a sharp serrated knife, gently slice log into 1/3-inch-thick rounds (use a sawing motion to cut through chocolate chunks). Place cut side-up on prepared cookie sheet about 1 inch apart. Sprinkle with sea salt, if desired.

5. Bake 13 to 15 minutes or until edges of cookies are just beginning to brown. Cool 1 minute on cookie sheet, then transfer to cooling rack to cool completely. Repeat with second log of dough.