Dark Chocolate Dipped Lemon Almond Sugar Cookies

Note: Bob’s Red Mill and OXO provided items for this giveaway. All opinions are mine alone. 

Seven years ago today, I started this blog. How crazy is that? It started as a way to archive recipes I tried and what I liked about them, and eventually morphed into a way for me to learn how to cook and experiment along the way. 780 posts later, I’m still at it!

Bob’s Red Mill and OXO are helping me celebrate this milestone in style. They were generous enough to provide some goodies for a giveaway! Bob’s Red Mill is my favorite company for grains, flours, beans, and baking mixes. Their commitment to quality products makes any recipe better. Similarly, you can find OXO products throughout my kitchen. They are my go-to for kitchen and household gadgets.

Naturally, I used a bunch of OXO and Bob’s Red Mill products to produce this recipe. With the holidays fast approaching, this giveaway is filled with all the goodies you need for your holiday baking!

This giveaway includes baking ingredients from Bob’s Red Mill:

• Gluten Free 1-to-1 Baking Flour
• Organic Unbleached White All Purpose Flour
• Gluten Free Organic Old Fashioned Rolled Oats
• Organic Coconut Sugar
• Shredded Coconut
• Baking Soda
• Brown Sugar

and baking supplies from OXO:

• Medium Cookie Scoop
• 3-Piece Mixing Bowl Set
• 2 -Cup Angled Measuring Cup
• 6-Piece Plastic Measuring Cups
• 7-Piece Plastic Measuring Spoons
• Non-Stick Pro Cookie Sheet

Details on how to enter the giveaway are at the end of this post.

I decided to make a very “me” cookie to also celebrate. These cookies are made with some of my favorite flavors – lemon, almonds and chocolate! Meet Dark Chocolate Dipped Lemon Almond Sugar Cookies!

Ingredients: (makes 2 to 3 dozen cookies)

• 1 cup unsalted butter, softened
• 1 3/4 cup granulated sugar, such as Bob’s Red Mill Cane Sugar
• 1 egg, at room temperature
• 2 tablespoons almond extract
• the zest of three lemons
• the juice of 1 lemon
• 2 cups all purpose flour, such as Bob’s Red Mill Organic All Purpose Unbleached All Purpose White Flour or Gluten Free 1-to-1 Baking Flour
• 1 cup almond flour, such as Bob’s Red Mill Almond Flour
• 1 teaspoon baking soda, such as Bob’s Red Mill Baking Soda
• 1/2 teaspoon baking powder, such as Bob’s Red Mill Baking Powder
• 1/2 teaspoon salt
• 12 oz dark chocolate chips
• 2 tablespoons butter

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat if desired.  Zest your lemons and juice one of the lemons.

Add the softened butter and sugar to a large mixing bowl and mix with an electric mixer until fully combined and smooth.

Add the egg and mix to combine.

Add in the almond extract, zest and juice and mix to combine.

In a separate medium sized bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, and salt.

Add the flour mixture to the butter mixture little by little until fully combined.

Scoop out the dough onto your prepared cookie sheet.

Bake for 12-13 minutes or until the cookies are just beginning to brown on the bottom.

Remove from the oven and let cool on the cookie sheet for 5 minutes. Transfer to a rack to cool completely. Repeat with the remaining dough.

Line a cooled cookie sheet with new parchment paper. While the cookies cool, add the chocolate chips and butter to a double boiler, or to a small metal bowl that fits over a small pot that has a bit of water in it. Heat over medium low heat, stirring occasionally, until melted and smooth.

Dip the cookies into the melted chocolate and add to the parchment paper. Repeat with the remaining cookies. Let the chocolate set, about 10 minutes.

These cookies are addicting! You wouldn’t necessarily expect lemon and chocolate to work, but it is such a winning and crave-worthy combination!

The cookies are nice and chewy with a nice balance of almond and lemon flavor. The addition of the dark chocolate adds awesome flavor and some creaminess to the cookie.

If you’re in search of other cookie inspiration, I have a bunch of different recipes to suit any cookie lover.  The OXO and Bob’s Red Mill’s products in this giveaway will definitely start holiday baking off right! Many thanks to both companies for helping me celebrate my 7 year blogiversary with such a fun giveaway!

Use the widget below to enter my giveaway, and good luck!
a Rafflecopter giveaway

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Yum

Dark Chocolate Dipped Lemon Almond Sugar Cookies

Total Time: 1 hour, 30 minutes

Yield: 2 to 3 dozen cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cup granulated sugar, such as Bob’s Red Mill Cane Sugar
• 1 egg, at room temperature
• 2 tablespoons almond extract
• the zest of three lemons
• the juice of 1 lemon
• 2 cups all purpose flour, such as Bob’s Red Mill Organic All Purpose Unbleached All Purpose White Flour or Gluten Free 1-to-1 Baking Flour
• 1 cup almond flour, such as Bob’s Red Mill Almond Flour
• 1 teaspoon baking soda, such as Bob’s Red Mill Baking Soda
• 1/2 teaspoon baking powder, such as Bob’s Red Mill Baking Powder
• 1/2 teaspoon salt
• 12 oz dark chocolate chips
• 2 tablespoons butter

Instructions

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat if desired. Zest your lemons and juice one of the lemons.
2. Add the softened butter and sugar to a large mixing bowl and mix with an electric mixer until fully combined and smooth.
3. Add the egg and mix to combine.
4. Add in the almond extract, zest and juice and mix to combine.
5. In a separate medium sized bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, and salt.
6. Add the flour mixture to the butter mixture little by little until fully combined.
7. Scoop out the dough onto your prepared cookie sheet.
8. Bake for 12-13 minutes or until the cookies are just beginning to brown on the bottom.
9. Remove from the oven and let cool on the cookie sheet for 5 minutes. Transfer to a rack to cool completely. Repeat with the remaining dough.
10. Line a cooled cookie sheet with new parchment paper. While the cookies cool, add the chocolate chips and butter to a double boiler, or to a small metal bowl that fits over a small pot that has a bit of water in it. Heat over medium low heat, stirring occasionally, until melted and smooth.
11. Dip the cookies into the melted chocolate and add to the parchment paper. Repeat with the remaining cookies. Let the chocolate set, about 10 minutes.

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