Dark Chocolate Lemon Drop Cookies Rsc Recipes
DARK CHOCOLATE LEMON DROP COOKIES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like lemon sugar cookies and I really like chocolate chip cookies, so I wondered how the two would go together. Seeing the ingredient list for the contest I decided to go for it. This delicious cookie is the result. Enjoy!
Provided by twz.sperry_12577693
Categories < 30 Mins
Time 29m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350`F.
- Mix flour, baking soda and salt and set aside.
- Zest lemon and then microwave the lemon for ten seconds to get the juice flowing. Then cut and squeeze lemon juice cut side up into a mixing bowl being careful not to get seeds in the bowl.
- Mix margarine, sugar and honey with juice until well blended.
- Then add egg, vanilla and heavy cream and mix again until well blended.
- Then add flour mixture and mix just until blended inches.
- Add dark chocolate chips and mix into cookie dough.
- Scoop cookie dough by the tablespoon full onto a NonStick Reynolds Wrap covered baking sheet. Press cookies down slightly and bake at 350`F for 8 to 10 minutes until light golden brown.
Nutrition Facts : Calories 153, Fat 4.8, SaturatedFat 2.8, Cholesterol 16.4, Sodium 124.3, Carbohydrate 26.4, Fiber 0.9, Sugar 14.7, Protein 2.3
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- Preheat the oven to 350 degrees. Whisk together the flours, starches, baking powder and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir again and then add the dry ingredients and mix until combined.
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