Dark Chocolate Lemon Drop Cookies #RSC
- Ready In:
- 29mins
- Ingredients:
- 12
- Yields:
-
18 cookies
ingredients
- 473.18 ml unbleached all-purpose flour
- 3.69 ml baking soda
- 2.46 ml salt
- 118.29 ml non-hydrogenated margarine
- 118.29 ml unbleached cane sugar
- 59.14 ml honey
- 1 lemon, juice and zest of
- 1 egg
- 14.79 ml real vanilla
- 78.78 ml heavy cream
- 236.59 ml dark chocolate chips
- non-stick Reynolds Wrap Foil
directions
- 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.
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