Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

In a large mixing bowl, cream together 2 sticks of salted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar for about 5 minutes until light and fluffy.

Add in 1 teaspoon of vanilla extract and mix on low speed until just combined.

Sift in 2 cups of all-purpose flour while mixing on low speed until the dough begins to come together.

Gently fold in 1 cup of dark chocolate chips and the zest of one fresh orange until just combined.

Divide the dough into two halves, shape into logs, and wrap tightly in plastic wrap.

Refrigerate the logs for at least 2 hours or overnight to firm up.

Brush the chilled logs with an egg wash and roll in turbinado sugar until well-coated.

Slice the logs into ½-inch thick cookies and place on the prepared baking sheets.

Bake for 12-14 minutes until edges are golden but centers remain soft.

Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.