Lemon Zest Chocolate Chip Cookies

I’ve had some fresh Meyer lemons from my neighbors the last month and they’ve been amazing! I love making lemon desserts, and I feel like I’ve been baking up a storm with all kinds of lemon and fruity recipes. I made my Citrus Scones, Meyer Lemon Muffins, and Meyer Lemon Pancakes. So I’ve kinda been feeling like I want some chocolate! 

And I love chocolate chip cookies, I mean who doesn’t?! I’ve been making a lot of different varieties of chocolate chip cookies lately that you’ll see making their way here to the blog in the next few months. But today I am sharing one of them, and it’s my Lemon Zest Chocolate Chip Cookies. 

lemon zest chocolate chip cookies
lemon zest chocolate chip cookies

I told Delaney I was going to make these and he kinda just scoffed at me. He said I don’t think you’ll taste the lemon in them, and I don’t think they’ll be very good. Boy was he wrong! Plus, I don’t use any vanilla extract in these cookies, so they are the best chocolate chip cookie to make if you are simply out of vanilla extract! The lemon zest flavors them just perfectly, you don’t even need vanilla.

These super easy Lemon Zest Chocolate Chip Cookies are an easy soft and chewy chocolate chip cookie but I use light brown sugar as opposed to dark brown so they have a lighter flavor that pairs well with the lemon. And I just added the zest of one very large Meyer lemon, and these cookies have a subtle but distinctive lemon twist to them that is so good! If you don’t have Meyer lemons, you can also use traditional lemons as well. Both will provide a delicious flavor, and I’ve made them both ways! Grab the recipe below for my Lemon Zest Chocolate Chip Cookies.

Why Organic?
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

lemon zest chocolate chip cookies
lemon zest chocolate chip cookies
lemon zest chocolate chip cookies
lemon zest chocolate chip cookies

Lemon Zest Chocolate Chip Cookies
Makes 24 cookies

1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
Zest of 1 organic Meyer lemon

Method
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and cane sugar. Mix on low until combined, then speed mixer up to medium and mix for 5 minutes or until lightened in color and fluffy.

Add in the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined. Then add in the chocolate chips and lemon zest. Mix on low until combined.

Line a baking sheet with parchment paper. Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Place the baking sheet in the fridge for at least 1 hour or overnight.

Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half of the cookie dough to the second sheet and space the cookie dough balls all at least 1-inch apart.

Bake for 10 to 12 minutes or until set and dry. Allow to cool completely on the cookie sheets.

Store in an airtight container for up 7 days (or you can freeze them for up 1 month!).

Gluten Free — Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.

High Altitude — Bake at 375°F for 8 to 10 minutes or until set and dry.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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