So... today, I scoured the web searching for sweet lemon recipes and noticed one thing: It's hard to find a lemon dessert that doesn't involve a lemon square in some way! Yes, there's always lemon meringue pie, but I didn't feel like making a pie for the three of us. I wanted something fun and different.
These cookies are certainly unique. They're lemony, buttery, and perfectly sweet. The addition of mini chocolate chips is truly awesome too. I think you'll adore them.
Want to prep ahead? Since the dough needs to chill for 1 hour before baking, these are great cookies for prepping ahead! You can shape, coat and bake them right before serving.
Lemon-Chocolate Chip Crinkle Cookies
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons finely grated lemon zest (be sure to grate the lemons before you cut and juice them)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
1/2 cup powdered sugar, or more if needed
In a medium bowl, combine the flour, baking powder, and salt. Mix well with a fork and set aside.
In a mixing bowl, combine the butter, granulated sugar, and brown sugar. Mix on medium speed until well blended. Beat in the eggs one at a time. Beat in the lemon zest, lemon juice, and vanilla. Beat in the flour mixture. Fold in the chocolate chips.
Transfer the dough to a large piece of plastic wrap and shape into a flat disc. Refrigerate for 1 hour (and up to 2 days).
Preheat the oven to 350 degrees. Line 2 baking pans with parchment paper.
Shape the chilled dough into 24 balls (use damp hands if the dough is sticky) and roll the balls in the powdered sugar to coat.
Place the balls on the baking sheet, at least 1 inch apart.
They will look like this:
Cool on wire racks. If you need to store extras, store them in a single layer in airtight containers.
Makes 24 cookies
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