In a mixing bowl, whisk together 2 cups of all-purpose unbleached flour and 1/4 teaspoon of salt until well combined. Set aside.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of confectioners' sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add 1 tablespoon of fresh orange zest and 1 teaspoon of vanilla extract to the creamed mixture and mix until well incorporated.

Gradually mix in the flour mixture until just incorporated. Do not overmix.

Turn the dough onto a floured surface and knead gently for 1-2 minutes until smooth. Roll into a log, wrap in waxed paper, and chill for 30 minutes.

Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.

Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheets.

Bake in the preheated oven for 13-17 minutes until firm to the touch and edges lightly browned.

While cooling, melt 1 cup of chocolate chips in a double boiler until smooth.

Dip the edges or half of each cookie into the melted chocolate and place back on parchment sheets.

Let the chocolate set at room temperature for about 1 hour.