Lemon Chocolate Chip Cookies
10 servings
80 minutes
Lemon-chocolate cookies are an exquisite dessert of French cuisine, where the freshness of citrus harmoniously intertwines with the richness of chocolate. Its origin can be linked to the art of the French pastry school, where the play of contrasting flavors is perfected. The delicate dough is divided into two parts—one infused with fragrant lemon zest and the other rich in bitter chocolate—merging into one elegant roll. After cooling, it transforms into thin slices baked to a golden color, creating a crispy texture with a delightful aroma. These cookies perfectly complement morning coffee or tea and serve as an exquisite treat for special occasions. The balance of sour and sweet makes them not just a dessert but a true gastronomic delight.
1
Grease 2 baking trays with oil and sprinkle them with flour.
- Butter: 175 g
- Wheat flour: 350 g
2
In a large bowl, beat the softened butter with sugar.
- Butter: 175 g
- Sugar: 300 g
3
Crack an egg, sift flour on top, and knead a uniform dough. Divide it into two bowls. Add lemon zest to one part and chocolate to the other.
- Chicken egg: 1 piece
- Wheat flour: 350 g
- Lemon: 1 piece
- Dark chocolate: 25 g
4
On a floured table, roll out the dough into 2 rectangles of the same size (the dough is very sticky, so it's easier to roll it between two sheets of parchment). Place the lemon dough on top of the chocolate dough and roll everything into one log.
- Wheat flour: 350 g
5
Place the roll in the fridge for 30 minutes to make it easier to cut. Then slice it into 40 very thin pieces and arrange them on baking trays. Bake at 190°C for 10-12 minutes until golden.