Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract (and lemon zest if using).
- Gradually blend the dry ingredients into the wet mixture on low speed until just combined.
- Fold in the diced apples, chocolate chips, and optional nuts until evenly distributed.
- Drop dough using a cookie scoop or tablespoon, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden-brown and the centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Nutrition (per serving, approx.):
- Calories: ~150 per cookie
- Carbohydrates: ~20g
- Protein: ~2g
- Fat: ~7g
Notes
For dairy-free variation, substitute butter with a quality plant-based alternative.
For a chewier cookie, consider under-baking slightly; cookies will firm up as they cool.
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.