1/2 cup butter
7 eggs
2 egg whites
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 pinch salt
1 1/2 teaspoons pureed strawberries
1 1/2 cups brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon grated lemon zest
1/8 teaspoon lemon zest
3 cups semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Grease cookie cups or line with paper muffin liners.
In a large bowl, cream together the butter, eggs, egg whites, vanilla, flour, salt, strawberries, brown sugar, salt and nutmeg until light and fluffy. Beat in the lemon zest, lemon zest and lemon zest. Mix in the brown sugar, lemon zest and lemon zest. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie liners or paper muffin liners.
Bake for 10 to 11 minutes in the preheated oven, until set and golden. Cool on baking sheets before transferring to wire racks to cool completely.
Melt chocolate chips in microwave or over high heat in the small bowl of an electric food processor. Spread chocolate chips over cookies as directed on cookie cups.