Saturday, October 6, 2012

Lemon drop chocolate chip cookies

I was inspired when I stumbled upon these yellow lemon chips at my local bulk store (bulk barn, they're beginning to carry some really interesting things lately!)
Normally I don't like to use anything other than pure wholesome ingredients but I thought a little indulgance would be ok once in a while. Personally I don't like to use artificial flavourings and colourings..etc and I don't have much info about these chips in that regard but I bought a handful and thought to put them into a chocolate cookie and perhaps they'd taste a little like the lemon chocolate bars we used to get from friends who live and work in Ghana, Africa. That stuff was really good!

Basic Chocolate base cookie recipe

1 cup all-purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract

6 oz chocolate chips (lemon drop chips in this case) 
In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside. In stand mixer with paddle, mix butter and sugars on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. Turn to low, add vanilla and egg, mixing until combined. Slowly add dry ingredients until combined. Stop machine and fold in white chocolate by hand.
Line 12-by 18-inch baking sheets with parchment paper. Drop heaping tablespoons of dough 2 inches apart on trays and lightly flatten. Bake on middle rack of 350F oven until puffy and cracked, 10 to 12 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking time, quickly, to maintain oven temperature.
Cool completely before storing in airtight container for up to 3 days.

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