• Prep Time: 4 hours
  • Cook Time: 15 minutes

Number of servings


  • 2 cups all purpose unbleached flour
  • 1 cup unsalted butter at room temperature
  • 0.5 cup cane sugar
  • 2 tablespoons fresh Sunkist Navel orange zest for cookie dough
  • 3 tablespoons fresh Sunkist Navel orange zest for garnish
  • 2 teaspoons fresh Sunkist Navel orange juice
  • 1 generous pinch of salt
  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil


  1. In a stand mixer, cream the butter and sugar together for 4 minutes.
  2. Add 2 tablespoons of orange zest and 2 teaspoons of orange juice. Once combined, toss in the flour and salt.
  3. Once the dough has formed, place it on a lightly floured surface and create a log about 9 inches long.
  4. Wrap it in plastic wrap and place it in the fridge for 3 hours or overnight.
  5. Preheat your oven to 325 degrees F.
  6. Take out the log and cut it into ¼- ⅓ inch slices.
  7. Place the slices on a parchment lined cookie sheet.
  8. Bake them for 12-15 minutes.
  9. Let cookies cool completely on a wire rack.
  10. Melt the chocolate in the microwave or over a double boiler with the coconut oil until smooth.
  11. Once the cookies are completely cooled, dip each one halfway into the chocolate. Place them on a parchment lined cookie sheet. Sprinkle each with a little orange zest.
  12. Place the cookies into the fridge for 1 hour and enjoy!