Last updated on May 10th, 2020
I made these Lemon Chocolate Chip Cookies the other day, and they were so lovely, lively, and luscious that I couldn’t wait to share the recipe with you. Betcha can’t eat just one of these citrus-kissed creations! You probably already have the ingredients in your pantry and fridge:
Lemon Chocolate Chip Cookies
Tip 1 1/2 cups all-purpose flour into a medium bowl.
Then add 1/2 teaspoon out-of-focus salt…
1/4 teaspoon in-focus baking soda…
And violently whisk to combine.
In a separate bowl, add 1/3 cup granulated sugar and 1/2 cup brown sugar…
And the zest of 1 lemon!
Use your (impeccably clean) fingers to squish the zest and sugar together until the sugar is fragrant.
Now drop 1 stick (113g) softened butter into the bowl of a stand mixer. Or, use any large bowl if you are planning to mix by spoon or by electric beaters.
Add the scented sugar to the butter, and beat at medium speed until light and fluffy — about 5 minutes.
Then beat in 1 large, handsome egg…
And 2 teaspoons pure vanilla extract. (I used my own, homemade extract).
At low speed, gradually beat in the flour mixture.
Detach the bowl from the mixer, and fold in 6 ounces (1 cup) chocolate chips. I used half semi-sweet and half bitter-sweet chips, because I had both types on hand.
By hand, by spoon, or by cookie-dough scoop, drop 1-inch diameter balls of dough onto an ungreased baking sheet, spacing the balls about 2 inches apart.
Use your fingers or the back of a spoon to slightly flatten the cookies, and then pop the works into the fridge while you heat the oven to 350°F.
Bake until the chocolate melts and the tops of the cookies color slightly — about 8 minutes for soft cookies, and 15-18 minutes for crisp.
These easy biscuits are downright addicting. If you make them, please post your review in the comments field below. I love hearing from you!
xKevin
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Wanna watch me make these cookies right before your very eyes? Scroll to the end of the printable recipe:
Lemon Chocolate Chip Cookies
Ingredients
- 1 1/2 cups (192g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup (68g) granulated sugar
- 1/2 cup (104g) brown sugar
- The grated zest of 1 lemon
- 1 stick (113g) unsalted butter, softened
- 1 large egg
- 2 teaspoons pure vanilla extract
- 6 ounces (1 cup) semi-sweet or bittersweet chocolate chips (or, use a combination of the two)
Instructions
- In a medium bowl, whisk together the flour, salt and baking soda. In a separate medium bowl, add the sugars and lemon zest. Use your fingers to rub the zest into the sugar.
- Tip the butter and the scented sugar into the bowl of a standing mixer. Using the paddle attachment, beat the sugar and butter until they turn light and fluffy -- about 5 minutes. Then beat in the egg and vanilla. At low speed, gradually beat in the flour mixture.
- Detach the bowl from the mixer. Use a spatula to fold the chocolate chips into the dough.
- Scoop 1-inch-diameter balls of dough onto an ungreased cookie sheet, spacing the balls about 2 inches apart. Pop the baking sheet into the refrigerator while you heat the oven to 350°F.
- Bake in the preheated oven until the chocolate melts and the cookies color slightly -- about 8 minute for soft cookies, and 15 minutes for crisp. To avoid sticking, let the cookies cool on the baking sheet for 10 minutes. Transfer to a wire rack and let cool to room temperature.
Video
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catherine says
I enjoy your recipes. Can you also put in metric weights especially for flour?
Thank you
Kevin Lee Jacobs says
Hi Catherine – Done! Let me know how the cookies turn out for you.
Frances says
Hallo, do you think these would work with orange (which I have) instead of lemon (which I don’t have)? Thanks from Frances
Jackie Russell says
Thank you so much for the metric measurements, it makes life so much easier. Always enjoy your news letter and the gardening tips and recipes.
Marsha says
No one seems to carry out-of-focus salt these days, even though life is now completely out of focus. Can I substitute regular salt? 😉
Maraya says
Hi, Kevin,
Have you tried these with orange zest, or a combo of lemon/lime?
Victoria says
Perfect timing! I have a bunch of lemons I was wondering what to do with, can’t wait to try these!
Cate says
Looking forward to trying out this recipe! I made the Hilton DoubleTree chocolate chip cookie recipe a couple weeks ago – it had 1/4tsp of lemon juice in it. It was pretty good.
Can’t wait to see how the zest impacts the flavor of these cookies!
Thanks so much for all the wonderful recipes and ideas!!!
Julie says
It sounds like a yummy recipe, and I will try it as soon as I have a lemon! The only thing that makes me crazy is not leveling the salt and baking soda…sorry to be critical but it can make a difference in results.
Have you tried any good bread recipes lately? Stay safe…
Christy B says
Can I substitute gluten free flour for the same results? The cookies sound great but . . . they are a no-no for us gluten-sensitive folks.
Beverly, zone 6, eastern PA says
Intriguing!
Andrea M says
Great lemon tart!! Easy as can be and a wonderful tang which I attribute to using whole lemon, not just juice.
Like lemon bars on steroids! Way better!
A hit on Mother’s Day!
Love this site and had only googled a safer way to kill weeds in the yard!
What a gem I found! Thank You!
Karen Mary says
Adding lemon to chocolate chip cookies, yum! It’s always lovely to visit your blog, Kevin!
Sandra Payette says
This is a great recipe and yes I ate more than one. I didn’t have enough chocolate chips so I added some raisins and the cookies were very tasty. Thanks so much for another treat, Kevin. You’re the best. xo
Wendie Granberg says
You are simply the best. From another washingtonian!
Beth Moore says
Hi Kevin – I love this recipe! I made the chocolate chips and they were gone in twenty-four hours. I have grandchildren in the house. So I made another batch which I am calling Christmas Garbage Cookies with leftover pecans, white chocolate chips and dried cranberries. Oh, my! They are awesome! Stay safe!
Sheryl L Graves says
This is the first baking I’ve done (except bread, OF COURSE) since this whole thing started – thanks for inspiring me! (Now I know what’s going to happen: who needs to make lunch? I have cookies!!!)
Kevin Lee Jacobs says
Hi Sheryl – Cookies make a perfectly fine lunch. Enjoy them!
Ky Tom says
Kevin,
I just made a double batch of the Lemon Chocolate Chip Cookies. The hint of lemon is perfect.
My daughter is a weekend lead supervisor in a hospital setting. Since the pandemic started I have been making desserts every weekend to send to the staff. They need a little sunshine in the current working environment. With staying in place/social distancing, I call/text the family that the treats are on the front porch. There are also some of the treats for the grandkids.
Your humor, recipes and garden tips are the best. Keep them coming. Stay Safe.
Kevin Lee Jacobs says
Hi Ky – So happy you enjoyed the cookies and that you shared them with healthcare workers. Grateful to you and them.
Katharine says
I’ve made lots of chocolate chip cookies but that hint of lemon really is delicious! Love your email Garden tips and recipes!! I’m harvesting lettuce daily!! And I made them a second time but had no lemon. Substituted orange zest and worked beautifully!!!
Kevin Lee Jacobs says
Hi Katharine – Glad to know these cookies are equally delicious with orange zest. Thanks for the 5-star review!
Michelle Phelan says
This recipe was AMAZING! I love that it only made a small amount of cookies instead of a giant batch!
Sheryl says
I have made these three times now and the reviews have been fantastic! (One thing that makes me laugh when I read through the steps: what kind of person actually has room in their refrigerator for a full cookie sheet?! Certainly not me!)
Thank you for the delicious recipe.
Kevin Lee Jacobs says
Hi Michelle – I’m so glad!
Hi Sheryl – Music to my ears! True confession: I moved A LOT of stuff around to clear space in fridge for the cookie sheet!
Phyllis says
Can’t wait to try these! And, I believe the “proper” term is “massage” not squish…..LOL just kidding…I love your humor in the recipe posts; keep it up!
Darlene says
Definitely a keeper! Made and swapped Limoncello liquor and white chocolate chips for the vanilla and chocolate, added 1/4c additional flour.
Thanks for sharing!
Kevin Lee Jacobs says
Hi Darlene – So glad you enjoyed the cookies. (I love limoncello!)
Rachael says
Made these cookies last night and they were a huge hit, eating some for breakfast this morning!! Very soft and light, the lemon really brightens the recipe and makes it perfect for summer. Absolutely amazing! And your step by step instructions were hilarious
Kevin Lee Jacobs says
Hi Rachael – I’m so glad!!!
Carol says
Kevin I look forward to your Sunday posts & have tried your recipes many times but have never posted a comment. Today I tried your lemon chocolate chip cookies. Excellent, will try an orange variety another time. Keep up the great posts!!
Isa says
Yet another fantastic recipe! I made these cookies on the 11th. 🙂
Chocolate chip cookies with lemon zest, or any zest for that matter, never came to mind as something to bake, let alone an idea. But I wish I had learned of this sooner!
Not only is it interesting to try something different, but they’re delicious, too: a win-win. I have no complaints.