Dark Chocolate Lemon Drop Cookies #RSC

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READY IN: 29mins
YIELD: 18 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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