Delicious World of Chefette Spicy

formerly Ladles and High Heels

Lemon-y Chocolate-y Yummy



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!


Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

2 thoughts on “Lemon-y Chocolate-y Yummy

  1. Interesting combination.

  2. Pingback: A Picture Post for an Old Recipe |

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s