Lemon Chocolate Chip Cookies

Lemon Chocolate Chip Cookies

I think lemon and chocolate is an interesting and delicious flavor combination. These cookies showcase that combination without being overly tart. These cookies do not tend to get golden brown, but they still have a nice crunch while maintaining a soft center.

Lemon Chocolate Chip Cookies

3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
2 eggs
zest from one whole lemon
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips

Preheat oven to 325º degrees.

In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.  Blend in the eggs, lemon zest, lemon extract, and vanilla extract. Set aside. Combine flour, baking soda, and salt in a small bowl. Gradually mix the flour mixture into the butter mixture. Stir in the chocolate chips. Drop by spoonfuls (about 1 tablespoon) onto an ungreased baking sheet. Bake for 12 to 15 minutes. Cool the cookies on baking sheet for a few minutes, then remove them to a wire rack to cool completely.

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Southeast Asian Cabbage Salad

Southeast Asian Cabbage Salad

I love this salad! It’s something I make quite a bit. It’s fresh, crunchy, colorful, virtually fat-free, nutritious, and very flavorful. This salad keeps fairly well in the fridge for up to two days.

Southeast Asian Cabbage Salad

1 head green cabbage, cored and thinly sliced
1 to 2 carrots, grated
1/2 to 1 cucumber, seeded, peeled, and chopped
3 tablespoons cilantro, chopped
2 (or more) fresh chiles (I usually use jalapenos or serranos), seeded and chopped
2 cloves garlic, minced
1/4 cup rice vinegar
1 1/2 tablespoon sugar
1 1/2 tablespoon fish sauce
chopped roasted peanuts

Combine cabbage, carrot, cucumber, cilantro and chiles in a large bowl. Mix vinegar, sugar, garlic, and fish sauce together in a small bowl. Pour vinegar mixture over cabbage mixture and toss well. Sprinkle with crushed peanuts right before serving.