Chocolate Lemon Cookies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 7 ounces good-quality chocolate, coarsely chopped
• 1/2 cup sliced unblanched almonds
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon vanilla extract

Recipe

• 1 make the dough: add chocolate to the bowl of a food processor; pulse until it is in small pieces.
• 2 add in the almonds; process for a few seconds more, until the chocolate is finely chopped and the almonds are broken up; set aside.
• 3 in a bowl, gently whisk the flour, baking soda, and salt; set aside.
• 4 in the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy.
• 5 gradually add the sugars and beat until light and fluffy, about 2 minutes.
• 6 add the eggs in one at a time, beating well after each addition and scraping down sides of bowl as needed.
• 7 beat in the lemon zest and vanilla extract.
• 8 at low speed, add the chocolate-almond mixture and mix just for a few seconds.
• 9 add the flour mixture in three batches, mixing just until combined.
• 10 scrape the dough out onto a large piece of plastic wrap and shape it into a rough dish (the dough will be quite sticky).
• 11 wrap the dough in the plastic wrap and refrigerate for 1 ½ hours or until firm enough to shape.
• 12 divide the dough in half; on a floured work surface, shape each piece into a 12-inch log about 1 ¼ inches in diameter.
• 13 wrap each log in plastic wrap and refrigerate at least 2 hours until firm.
• 14 slice and bake: position oven rack in the center of oven; preheat oven to 350°; line two baking sheets with parchment paper.
• 15 unwrap one of the logs; slice the log into 3/16 inch thick rounds, slicing only enough cookies to fit on one of the prepared baking sheets, and arrange them 1 inch apart on the baking sheet.
• 16 bake for 11-13 minutes, until the edges just start to turn lightly golden.
• 17 transfer the cookies to wire cooling racks and cool completely; repeat with remaining dough.