After all that noise about refraining from baking on social media, I gave in to temptation. I tried my hardest but I failed… and I am happy!
I love using lemon in my cooking. In India, lemon and lime means the same to us. Though we did get them in green and yellow, they tasted the same and we used them the same way. And using lemon zest was unheard of! In summer, my grandmother would make pickles from the yellow variety and one of the things she was very particular about was the skin of the lemon/lime. The thinner it is, the less bitter the pickles would turn out. I will get the recipe from my mom and my aunts someday and try it out.
So when I got here and learned that there was a world of difference between lemons and limes, I was shocked and very curious. As I learned to experiment with fresh lemons in my cooking (the only decent thing I have made so far is the conventional lemonade), I fell more and more in love with the fresh, summer-y taste. The tang and the flavor will always be unparalleled and I always look for great recipes to use lemons in.
Today, I gave in to our sweet tooth and baked chocolate cookies with lemon filling and honestly, this ended up being one of my most favorite things I’ve ever made!
This is how I made it:
One cup All-purpose flour
One tsp baking powder
A pinch of salt
Half cup butter
Half cup white sugar
Quarter cup brown sugar
Ten oz chocolate chips
Two large eggs
For the filling:
Four oz cream cheese
One cup confectioners sugar
Juice from one full lemon
Two Tbsp butter completely softened
Sift all the dried ingredients for the cookie together. Melt the butter and chocolate together over a double broiler or in the microwave. If you don’t know how, here is a video from the ever-helpful Food Network website. Mix it together with the dry ingredients. Now cover and refrigerate for half hour. Pre-heat the oven at 350 F (176 degree C). Line a baking pan with parchment or aluminum foil. Drop dollops (I used the ice cream scoop) of the dough on the pan. Bake for 13 minutes.
For the filling, thaw the cream cheese completely. Add the softened butter, confectioners sugar and the juice from the lemon. I added a few drops of a gel-based yellow color but you can leave that out if you have issues with using artificial coloring agents. Whisk the icing until blended. Fill a Ziplock with the icing and refrigerate until you need it.
When the cookies are done, let them cool down. Now, bring the icing out, snap the end of the Ziplock and fill one cookie. Close it up with another cookie. You can also zest the lemon before you juice it and and the zest on to the icing for an extra lemon-y kick.
I can now safely say that I have fallen deeper in love with lemons!