Lemon Double Chocolate Chip Cookies Recipe

These lemon double chocolate chip cookies have a nice flavor to them thanks to the lemon. Pour in the dark chocolate and white chocolate chips and they’re a cookie made in heaven. They’re sweet, but not overly-sweet, moist, and chewy. The recipe will make approximately 20-24 cookies depending on size.

You can easily freeze these cookies once they’re fully cool. Just place them in a freezer container or freezer storage bag. They will keep for up to 3 months.

Lemon Double Chocolate Chip Cookies Recipe

1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp. lemon extract
1 1/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
non-stick baking spray

Preheat oven to 350 degrees F. Lightly spray a baking sheet with non-stick spray. Set aside.

In a large mixing bowl cream together the softened butter, granulated sugar, large egg, and lemon extract. In another bowl sift together the all-purpose flour, baking soda, and salt. Add the flour mixture into the butter mixture using an electric mixer until all ingredients are combined.

Stir in the dark chocolate chips and the white chocolate chips by hand. Don’t use an electric mixture until they’re distributed throughout the cookie batter.

Drop by tablespoon onto the prepared baking sheet leaving 2″ of space between each cookie. Place baking sheet in a 350 degree F. preheated oven and bake for 8 to 10 minutes. Remove and let cookies cool on a wire rack. Once cool store them in an airtight container.

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