Ingredients
Equipment
Instructions
- In a large bowl, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and fresh orange zest.
- Add the flour and salt, mixing on low speed just until a soft dough forms. Form the dough into a rectangular log on plastic wrap, wrap tightly, and chill for at least 1 hour until firm.
- Preheat oven to 350°F (175°C). Slice the chilled log into 1/4-inch thick rectangles. Arrange on parchment-lined baking sheets and bake for 12-15 minutes, until edges are light golden-brown. Cool completely.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
- Dip the bottom half of each cooled cookie into the melted chocolate. Place on a parchment-lined sheet and immediately sprinkle with extra orange zest and coarse sea salt flakes. Let set until the chocolate is firm.
Notes
Don't Skip the Chill: Chilling the dough is critical for preventing spread and ensuring a crisp texture.
Measure Flour Correctly: Spoon flour into the measuring cup and level it off to avoid a dry cookie.
Be Patient with Cooling: Cookies must be completely cool before dipping in chocolate.
Measure Flour Correctly: Spoon flour into the measuring cup and level it off to avoid a dry cookie.
Be Patient with Cooling: Cookies must be completely cool before dipping in chocolate.
