LEMON-CHIP COOKIES
Cookies at Rather Sweet Bakery are very large, and that's how our customers like them. For a dinner or cocktail party, I prefer small cookies. That way guests can indulge in more than one sweet finale. I've found that a dessert tray stocked with a variety of one- or two-bite treats is extremely popular. This recipe is adapted from a sugar cookie recipe given to me years ago by The Austin Chronicle's food editor, Virginia Wood. Now that I've added fresh lemon juice and chocolate, she probably won't recognize it. (Pictured opposite, bottom right.)
Yield makes 2 dozen 2-inch cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
- Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 1 minute. Add the vegetable oil, granulated and powdered sugars, egg, and lemon zest and juice and beat on medium speed until combined. Add the flour, soda, and salt and beat on low speed just until incorporated. Stir in the chocolate chips. The dough will be very soft. Refrigerate for 1 hour or freeze for 15 minutes to make it easier to scoop.
- Using a tablespoon-size scoop, drop mounds of dough about 1 inch apart on the prepared baking sheets. Press the dough evenly with your fingers or palm to slightly flatten the cookies. Bake until the edges turn golden, 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before removing.
- The cookies can be baked and stored in an airtight container for up to 3 days, or frozen for up to 3 weeks. Alternatively, make the dough up to a week in advance, and refrigerate in a covered container. Bake a day or two before you plan to serve them.
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