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!

• Ready In: 29 mins
• Yields: 18 cookies

Ingredients

• 2  cups unbleached all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup  non-hydrogenated margarine
• 1⁄2 cup  unbleached cane sugar
• 1⁄4 cup honey
• 1  lemon, juice and zest of
• 1  egg
• 1  tablespoon real vanilla
• 1⁄3 cup heavy cream
• 1  cup  dark chocolate chips
•  non-stick  Reynolds Wrap Foil

Directions

1. Preheat oven to 350`F.
2. Mix flour, baking soda and salt and set aside.
3. 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.
4. Mix margarine, sugar and honey with juice until well blended.
5. Then add egg, vanilla and heavy cream and mix again until well blended.
6. Then add flour mixture and mix just until blended inches.
7. Add dark chocolate chips and mix into cookie dough.
8. 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.