2 1/2 cups unbleached all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon zest
3/4 cup (1 1/2 sticks) butter or shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350°F.

In a large mixing bowl, sift together flour, baking powder, salt and lemon zest. Set aside.

In a separate bowl cream together butter or shortening and both sugars. Add egg, and stir until well-mixed. Stir in both extracts.

Combine wet and dry ingredients. Stir until just mixed and all the big clumps are gone. Gently fold in chocolate chips and walnuts (if using).

Drop by spoonful onto a well-greased or lined baking sheet.

Bake at 350°F for 16 to 18 minutes or until golden on top. Serve warm.

Makes about 30 cookies.

Submitted by: Dan Mishkin