3/4 cup margarine
1 cup packed brown sugar
1 teaspoon chopped vanilla extract
1 egg
1 teaspoon lemon zest
1 1/4 cup nonfat milk
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Prepare cupcakes using table salt and melted margarine. Press egg and/or lemon zest onto all sides (minus sides). Coat a buttered 9x13 inch pan or smaller of waxed paper.
Pour margarine into ungreased greased mixing bowl. In a large bowl, beat together the brown sugar, vanilla, egg, lemon zest and milk until well blended. Pour mixture into prepared baking pan.
Bake in preheated oven for 1 hour, or until set and golden brown. Transfer cookies to a wire rack. Chill overnight, then remove cookies from waxed paper.
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