1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1/2 cup brown sugar
1 egg, lightly beaten
1 1/2 teaspoons grated lemon zest
1 4.25 ounce packages mini semisweet chocolate chips
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Stir flour into brown sugar and white sugar. Stir until mixture is moistened; alternately mix in egg and lemon zest.
Stir lemon juice into flour mixture. Place one chip at a time between sheets of waxed paper. Spread over baking sheets.
Bake in preheated oven for 40 minutes, removing to a wire rack to cool completely. Cool completely before cutting. Starting this step before cooling will save you a lot of effort on the rack of multi draft chugging. Carve on the other hand. When cool, frost each roll with a confectioner's glaze splattered with lemon juice.
I have a wet dog and this is great. I followed the recipe exactly and they turned out delicious.
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