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5 from 5 votes

Lemon Chocolate Chip Cookies

Chocolate chips and lemon zest are a match made in heaven.
Prep Time10 mins
Cook Time15 mins
Course: cookies
Cuisine: American
Keyword: chocolate, cookies, easy, lemon
Servings: 15


  • 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)


  • 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.