|Nutritional Guidelines (per serving)|
|Servings: 18 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate chip cookies are easy to make, but you may not always have all of the ingredients in your pantry. This cookie recipe is made without brown sugar or granulated sugar and instead uses powdered sugar. Similar to shortbread cookies, they are tender and melt in your mouth and will bring all of the familiar comforts of chocolate chip cookies.
The next time you're whipping up a batch of cookies but are our of brown sugar, don't fret. Make this tasty take on the chocolate chip cookie.
Gather the ingredients.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or nonstick baking mats.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
In a large bowl, beat the softened butter with an electric mixer until fluffy. Add the powdered sugar and beat well.
Beat in the lemon zest, vanilla, and egg yolk. Add the cream and mix well.
Gradually add the flour mixture to the butter mixture, beating until incorporated but make sure not to overmix. Stir in the chocolate chips.
Drop the chocolate chip cookie dough by rounded tablespoonfuls onto the prepared cookie sheets, leaving an inch between each cookie.
Bake 17 to 19 minutes until cookies are just starting to turn brown. Do not overbake.
Let the chocolate chip cookies cool on wire racks for 5 minutes before serving. Store leftovers in an airtight container for up to three days.