Lemon-chocolate cookie



15 min


25 min


66 Cookies

* PLUS chilling time
Lemon-chocolate cookie

Roberto Caruso


  • 1 large lemon
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 oz dark chocolate , finely chopped
  • 3 tbsp chopped pecans


  • Finely grate 2 tsp peel from lemon. Then squeeze 1 tbsp juice into a small bowl. Set aside. In a medium bowl, using a fork, stir flour with baking powder, salt and peel. In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla and juice. Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball.
  • Knead in 3 oz (84 g) finely chopped dark chocolate. Divide dough into 3 portions. Shape each into an 8-in. log. Place 3 tbsp chopped pecans in a pie plate. Roll logs in nuts, gently pressing down so nuts stick. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.
  • To bake, preheat oven to 350F. Spray or oil a large baking sheet. Slice logs into rounds 1/3 in. thick. Place about 2 in. apart on baking sheet. Bake in centre of preheated oven until cookie edges are golden, 8 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

How to roll out cookie dough

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