Sunshine Chocolate Chip Cookies


  • 1 3/4 cups (425 mL) flour
  • 3 tbsp (45 mL) lemon zest (3 lemons)
  • 3/4 tsp (4 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) butter (1 1/2 sticks), softened (do not substitute)
  • 1/2 cup (125 mL) granulated sugar
  • 1/3 cup (75 mL) powdered sugar
  • 1   egg
  • 1  tsp (5 mL) vanilla
  • 3/4 cup (175 mL) mini chocolate chips


  1. Preheat oven to 350°F (180°C). Combine flour, zest, baking soda and salt in a medium bowl. In a large mixing bowl, combine butter and both sugars; beat with an electric hand mixer on medium speed until creamy. Beat in egg and vanilla. Add flour mixture; mix just until combined. Stir in chocolate chips.  

  2. Place Reversible Silicone Baking Mat on cookie sheet. Scoop 12 level Medium Scoops of dough onto medium circles on baking mat. Bake 9-11 minutes or until edges are light golden brown; remove from oven; let stand 2 minutes. Remove cookies to cooling rack; repeat with remaining dough.


  • 24  servings of 1 cookie 

Nutrients per serving:

Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 0 g, Protein 1 g

Cook's Tips:

For large cookies: In Step 2, scoop 6 level Large Scoops of dough onto largest circles on baking mat. Bake 14-16 minutes. Repeat for a total of 12 cookies.

For small cookies: In Step 2, scoop 18 level Small Scoops of dough onto smallest circles on baking mat. Bake 9-11 minutes. Repeat twice for a total of about 48 cookies.

If desired, you may omit the lemon zest.

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