Candied Meyer Lemons and Fresh Thyme combined into one scrumptious Chocolate Chunk Cookie and finished with Fleur de Sel. Plus, find out what makes this cookie so soft and chewy.
Okay, today we are talking cookies again. Ready? I know I certainly am.
These cookies were a total experiment on so many levels.
First of, I just can’t get Meyer Lemons out of my head. Something about this time of year has me craving citrus, especially these wonderful lemons. So yeah, we are using whole lemons in this recipe, rind and all. And you’ll be transforming them into one amazing little snack. Turning lemons into candy might one of the best things I’ve done in a while. I am already obsessed with them, but being able to eat these plain? I’m in big trouble. They are sweet, tart, sour and perfectly lemony all at the same time. It’s incredible.
Second, herbs in cookies. Do it. I know, I know. I was hesitant too, but always wanted to give it a go. So I picked one of my favorites and one that goes extremely well with lemon. It’s a classic combination that doesn’t disappoint when it comes to the sweet stuff either.
The way this cookie dough smells will knock your socks off. Just wait until you bake them. Mmmmmm.
And don’t forget the salt. A good sprinkling right after these come out of the oven is pretty much mandatory, but you can do whatever works best for you. Sea salt and lemon? Well, that’s another fabulous combo. I love how that happens. One good thing leads to another and before you know it, you created the cookie of your dreams. At least my dreams, ha!
The other thing I always wanted to try was adding a package of vanilla pudding mix to the dough. So in it went. What followed made history in the Deliciously Yum kitchen. Biting into one of these cookies is like biting into a cloud. Or what I imagine that would taste like. So pillowy, soft and chewy. It’s amazing. I am pretty sure we will be stockpiling vanilla pudding mix packages in our pantry from now on. Can’t believe it’s taken me this long to jump on the pudding train.
Let’s just savor the moment, shall we?!
You should also know that this cookie dough doesn’t require any refrigeration. There is a time and place for chilling your dough, but it’s absolutely not necessary for this one. Quick, easy, and utterly delicious. Like I needed one more reason to love this recipe, lol.
Alright, friends. Hope you give these cookies a try – the perfect way to celebrate the first day of Spring, which is less than 24 hours away. Woohoo!
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz.) package vanilla instant pudding mix
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cup chocolate chunks
- zest of one Meyer lemon
- 2 teaspoons fresh thyme, about 4 sprigs
- sea salt, for sprinkling
- 2 Meyer lemons, cut into 1/4-inch slices
- 2 cups granulated sugar
- 2 cups water
- 1. Start by making the candied Meyer lemons. Combine sugar and water in a skillet and bring to a boil. Meanwhile, cut 2 lemons into 1/4-inch slices and place into the boiling sugar water (make sure sugar is completely dissolved).Turn heat down and let simmer for 30 minutes or until lemons are translucent (cover with the lid or a piece of parchment paper). Remove skillet from the stove and let the slices cool completely in the syrup. Transfer lemon slices from the skillet to a wire rack (you may want to place a paper towel underneath the wire rack to catch any drippings) and let dry completely. I ended up placing the wire rack in a 250 degree oven for 20 minutes to speed up the drying process. If you choose to do that as well, keep an eye on the slices to prevent them from burning or getting brown.
- 2. Once the slices are close to being dry, line a baking sheet with parchment paper and set aside. Prepare the cookie dough in your stand mixer. Cream together butter, shortening, brown sugar and granulated sugar. Add pudding mix and combine. Next, add both of the eggs and vanilla extract. Once incorporated, add baking soda and salt. Slowly add flour and stir until well combined.
- 3. Remove bowl from the mixer and stir in chocolate chunks. Add zest of one lemon and fresh thyme leaves.
- 4. Remove Meyer lemon slices from the oven and turn to 350 degrees F. Cut candied lemon slices into chunks and gently incorporate into the dough. Scoop 2-3 tablespoons of dough per cookie onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes or until cookies are slightly brown on the edges. Remove and sprinkle with sea salt, if desired. Let cool for a couple of minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining cookies. Enjoy!
- Cookies will keep up to 1 week stored in an airtight container or up to 2 months in the freezer.
- Method for Candied Meyer lemons adapted from www.howsweeteats.com