Easy Double Chocolate Almond Cookies With Lemon

Chocolate lovers, get ready to meet a new favorite cookie to satisfy your chocolate craving. These easy double chocolate almond cookies with lemon are a decadent treat with a surprising twist. This bright, zesty lemon adds a light floral citrus to the rich, nutty cocoa-flavored cookie. Each bite is a symphony of flavors: deep cocoa, melty chocolate chips, crunchy almonds, and a hint of citrus that keeps you coming back for more. These cookies have a firm texture, nutty crunch, and balanced sweetness, satisfyingly contrasting the rich cocoa and a noticeable lemon flavor.

This cookie recipe is unique because it was created during a fun baking session with my eldest child. We wanted to make something unique, combining our love for chocolate and creativity. The addition of lemon zest was their idea, and it turned out to be pure magic. These cookies are a testament to how experimenting in the kitchen can lead to exciting, tasty results, and cherished memories.

Looking for more traditional cookies? Try my triple chocolate chip. They are super delicious. 

Why You’ll Love This Recipe For Double Chocolate Cookies

Complex Flavor Profile: The nutty cocoa flavor is beautifully complemented by the light floral citrus notes from the lemon zest, creating a cookie that’s anything but ordinary.

Balanced Sweetness: These cookies strike the perfect balance with rich cocoa and chocolate chips, complemented by refreshing lemon zest and the satisfying crunch of almonds—a flavorful but not overly sweet treat.

Easy to Make: With straightforward steps, these cookies are a breeze, even for beginner bakers.

 A Little History of Baking in Canada

Baking in Canada has a rich history shaped by its diverse cultural influences. Early Canadian settlers brought recipes and traditions from their European homelands, particularly France and Britain, laying the foundation for Canadian baking. Chocolate has been a beloved ingredient in Canadian sweets for centuries. The first chocolate bar, as we know it today, was introduced to the world by Swiss chocolatier Daniel Peter in 1875. Canadians quickly adopted it in their confectioneries and baking.

Almonds, another key ingredient in this recipe, have long been a favorite in Canadian baked goods, especially as European settlers brought over nuts from their home countries. Almonds became widely used in everything from pastries to cookies, adding a delightful crunch and nutty flavor to many traditional recipes.

Including lemon zest is a nod to the versatility of citrus in Canadian kitchens, particularly in the context of European-inspired pastries. Lemons, though not native to Canada, became a key ingredient as trade routes with Europe expanded, and their bright, fresh flavors began appearing in various desserts, from pies to cakes and cookies.

This recipe, a fusion of rich chocolate, crunchy almonds, and refreshing lemon zest, is a beautiful example of how Canadian bakers have embraced the influence of European settlers and the love of innovative flavors to create unique, beloved treats.

How to Make Easy Double Chocolate Almond Cookies With Lemon

 We start by creaming the butter and sugar together in a mixing bowl, the usual method for making cookie batter. Then, we add the eggs one at a time to the butter mixture and blend well after each addition. 

Before adding the dry ingredients, I like to whisk them together in a separate bowl. This ensures the cocoa powder, flour, baking powder, and salt are mixed well. Because we aren’t adding any additional liquid, we can dump the dry ingredients on top of the wet mixture. Be sure to scrape down the sides of your bowl while mixing. Be careful not to overmix at this stage—overworking the dough can lead to tough cookies instead of soft, tender ones. Mix just until the dry ingredients are incorporated.

Do I use a mixer? Occasionally, when needed. There are two reasons for this. One, I didn’t have an electric mixer growing up off-grid. If we wanted to whip cream, we used an old egg beater. I watch for one at flea markets—it’s a fun, old-timey tool. Two, a fork is often my go-to for mixing dough and batters. The tines allow the ingredients to pass through while breaking up lumps, making it surprisingly effective. If mixing by hand becomes too difficult, feel free to grab a mixer, but again, be mindful not to overmix!

Once the dough is well combined, it’s time to add the mix-ins. Stir in the chocolate chips, sliced almonds, and lemon zest, ensuring they are evenly distributed. If you’ve ever been in a rush while baking, you know how disappointing it is to bite into a cookie missing all the goodies!

Now it’s time to scoop and bake. Using a cookie scoop, drop the dough onto a parchment-lined or greased cookie sheet. If you don’t have a cookie scoop, use a well-rounded tablespoon. These cookies don’t spread much, so you need just a little room between them on the baking pan. One thing I noticed while baking these is that the edges are thinner than the centers, meaning they will brown faster. Keep an eye on the cookies near the end of baking. I typically start checking once I can smell them baking—that’s usually close to the end of the bake cycle. The edges should be dark brown when done and black if burning, so observe.

Bake at 350°F oven for 10 to 12 minutes. If your oven tends to run hot, check them at 10 minutes, as the baking time may need to be reduced. The cookies should have set edges and slightly soft centers—they will firm up as they cool.

Using a spatula, remove the chocolate cookies from the baking sheet and carefully (as they will be softer when hot and easily break if handled roughly) place them on a wire rack to cool. Leave them to cool on the rack for 5 to 10 minutes to firm up completely before handling. Using parchment paper and a heat-safe surface, you can slide the whole sheet off for easier cooling.

Fresh-baked chocolate cookies are always a treat. When baked for the perfect length of time, these double chocolate cookies will have a crisp outer edge and a soft, chewy center. 

I am by no means a professional baker, so I don’t stress about the appearance of my cookies, and these ones are not inclined to want to scoot. 

As a mom, it’s all about flavor and getting them to the kids before they run you down, right?! Thankfully, mine are old enough now that I can move beyond the near-daily request for plain chocolate chip cookies.

Ingredients

Butter: Adds richness and aids the unsweetened cocoa powder by giving it a deep, chocolatey flavor. 

Brown Sugar: Provide sweetness and moisture, with brown sugar adding a hint of caramel flavor.

Eggs: Aid in binding the ingredients together and contribute to the cookie’s structure.

Cinnamon: Adding cinnamon gives the cookies a warm, cozy flavor that complements the rich cocoa and enhances the nutty crunch of the almonds.

All-Purpose Flour: This is the base of the chocolate cookie dough and provides structure.

Unsweetened Cocoa Powder: Gives the cookies their deep, nutty chocolate flavor.

Baking Soda: Helps the cookies rise and spread slightly.

Salt: Balances out the sweetness while enhancing the lemon and chocolate flavor.

Semi-Sweet Chocolate Chips: Provide pockets of melty chocolate in every bite.

Sliced Almonds: Add a satisfying crunch and nutty flavor.

Lemon Zest: Adds a bright, floral citrus note that complements the chocolate.

Substitutions and Add-Ins for This Easy Cookie Recipe

Note: This recipe has not been tested with these substitutions, but they generally work well in other cookie recipes.

Butter: Swap for coconut oil or a plant-based butter alternative for a dairy-free version.

Brown Sugar: Substitute coconut sugar or a sugar alternative like monk fruit sweetener for a lower-glycemic option.

Eggs: For a good egg substitute that’s also vegan-friendly, use a flax egg (1 tablespoon ground flaxseed mixed & 3 tablespoons water per egg).

Cinnamon: A chai spice will also work to replace this spice. Or it can be omitted altogether, although it does add a definite coziness to the cookies’ flavor.

All-Purpose Flour: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.

Unsweetened Cocoa Powder: Dutch-process cocoa can be used for a deeper chocolate flavor.

Baking Soda: If needed, substitute baking powder (use three times the amount of baking soda).

Salt: Using sea salt can add a slightly different texture and enhance flavor.

Semi-sweet Chocolate Chips: For variety, try white chocolate chips, dark chocolate chips or chunks, or even butterscotch baking chips.

Sliced Almonds: Swap for chopped whole almonds, pecans, walnuts, and hazelnuts, or omit entirely for a nut-free option.

Lemon Zest: Orange or lime zest can provide a similar citrusy brightness.

Expert Tips, Serving, and Storing Suggestions For The Tasty Cookies

Tip #1: Softened Butter: It helps the sugar cream into the butter, adding air and making the cookies tender. Let it sit at room temperature for 10-15 minutes or microwave in short bursts (5-10 seconds).

Tip #2: Don’t Overmix: Mix the dough until the dry ingredients are incorporated. Overmixing develops gluten, which leads to tough cookies. Gently fold in chocolate chips and nuts to avoid breaking up the dough.

Tip #3: Check Cookies For Doneness: Check the cookies at the end of the bake time. The edges should be dark brown, while the centers should still look soft. Don’t wait too long, as they’ll harden while cooling.

These easy chocolate cookies are the perfect treat on their own. If you want an extra decadent cookie, you can elevate the cookies even further with a drizzle of melted chocolate. With their perfect texture, they’re sure to become one of your favorite cookies. The best part is that they also make a great addition to dessert platters or gift boxes, perfect for sharing with loved ones or enjoying as part of new recipes.

Store the double chocolate cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. To freeze, place the cooled cookies in a single layer in a freezer-safe bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving. Thaw at room temperature before serving.

Did you try this recipe for double chocolate almond cookies with lemon? Let us know how it turned out! Rate and comment below, and share your baking adventures with us. Happy baking!