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Lemon Choco Chip Cookies

Lemon Choco Chip Cookies

Soft, chewy lemon-infused cookies dotted with rich chocolate chips — a surprising and irresistible twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Breakfast, Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter with granulated and brown sugar until light and fluffy.
  4. Mix in lemon zest, lemon juice, egg, and vanilla.
  5. Gradually stir in the dry ingredients until just combined.
  6. Fold in chocolate chips.
  7. Scoop dough onto baking sheet, spacing 2 inches apart.
  8. Bake 10–12 minutes until edges are golden and centers are set.
  9. Let rest on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Nutrition (per cookie):
  11. Calories: 145
  12. Carbohydrates: 20g
  13. Protein: 1.5g
  14. Fat: 6.5g

Notes

For extra zing, drizzle a light lemon glaze over cooled cookies.
Use white chocolate chips for a sweeter variation.
Freeze dough balls for up to 3 months — bake straight from frozen, adding 1–2 minutes to the bake time.