|Nutritional Guidelines (per serving)|
|Servings: 18-20 Cookies 18-20 Servings)|
|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.|
This chocolate chip cookies recipe has no brown sugar or granulated sugar. Instead, this recipe for chocolate chip cookies uses powdered sugar. Similar to a shortbread cookie, these chocolate chip cookies melt in your mouth.
Preheat oven to 350 F. Line two cookie sheets with parchment paper or Silpat mats.
In a medium bowl, whisk 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 do not overmix. Stir in the chocolate chips.
Drop the chocolate chip cookie dough by rounded tablespoonsful onto the prepared cookie sheets, leaving 1 inch between chocolate chip cookies. 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 5 minutes.