Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing
AuthorSi Foster A Bountiful Kitchen
1 1/2teaspoonsbaking powder
2cupssemi sweet chocolate chips
1tablespoonfresh or bottled lemon juice
2tablespoonscreamhalf and half or milk to thin
grated lemon zestoptional
Preheat oven to 325 degrees.
In a large bowl, beat eggs and brown sugar until smooth. On low speed, mix in rest of wet ingredients. Scrape down sides of bowl.
Add the dry ingredients and the chocolate chips to the bowl and mix all at once. Mix just until wet and dry ingredients are incorporated. Do not over mix.
Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
Bake until the tops feel firm about 12 minutes. Cool completely.
Mix lemon icing by whisking ingredients together in a medium size bowl.
Spoon icing over cooled cookies.
Cookies are best when eaten within 2 days.
-I use a scoop that holds about 2-3 tablespoons per scoop. If using a scoop that holds two tablespoons, the recipe will yield about 24-28 cookies.-The dough is fairly wet, more so than traditional cookie batter, and will stick to the scoop.