Bakery Style Chocolate Chip Lemon Cookies
Lemon scented chocolate chip cookies with crispy edges and chewy middles. You'll love this one bowl chocolate chip cookie recipe made with fresh lemon zest and lemon juice.
Servings: 24 cookies
Calories: 219kcal
Ingredients
- ¾ cup unsalted butter melted and cooled
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 tablespoons lemon zest zest of one lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ teaspoon lemon extract
- 2 cups all purpose flour (280g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups dark chocolate chips
Instructions
- Place butter into your favorite glass mixing bowl and melt for 30-45 seconds in the microwave. You want the butter to be mostly melted with just a few lumps remaining.
- Next, add the brown sugar and granulated sugar. Mix by hand until well combined.
- Add the two eggs, lemon juice, vanilla and lemon extract. Mix well to combine.
- Add the dry ingredients - flour, baking soda, lemon zest and salt to the butter and eggs. Mix until well combined.
- Gently fold in your chocolate chips.
- Cover the dough and refrigerate for at least one hour.
- Use your cookie scoop to make balls of cookie dough. Arrange the dough on a quarter sheet pan and return to the refrigerator or transfer to the freezer for at least one hour.
- After an hour, move on to baking your cookies or transfer the cookie dough to a freezer bag for future baking.
- Preheat oven to 375°. Arrange the balls of frozen cookie dough at least 2 inches apart on a parchment or silicone baking mat lined half sheet pan.
- Bake cookies for 9-11 minutes or until the edges are just golden brown and the middles look just a little underdone.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 124mg | Fiber: 1g | Sugar: 16g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg