Lemon White Chocolate Chip Cookies
Soft, chewy cookies with crispy edges, full of lemon flavor and sweet white chocolate. A fun twist on classic chocolate chip cookies, perfect for summer or anytime you want a special treat.
Equipment
- mixer
- zester
- kitchen scale
- measuring cups and spoons
- medium bowl
- large bowl
Ingredients
- 3 ½ cup all purpose flour (420 g)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cornstarch
- ½ tsp salt
- 1 cup brown sugar
- ¾ cup granulated sugar
- zest of 2 lemons
- 1 cup butter, cold and cubed
- 1 egg
- 2 egg yolks
- 1 tsp lemon extract
- ½ tsp vanilla bean paste or vanilla extract
- 12 oz white chocolate chips
Instructions
- Gather the ingredients and equipment. In a medium bowl, combine the flour, baking powder, baking soda, cornstarch and salt. Set aside.
- In a large bowl with an electric mixer, mix the brown and white sugar with the lemon zest until the zest is well incorporated and the sugars are fragrant.
- Add the butter to the sugars and mix until the dough is smooth but not creamed. Add the eggs slowly, then the vanilla and lemon extracts until just combined.
- In 2 to 3 batches, add the dry ingredients and mix until incorporated. If using a stand mixer, make sure to scrape down the sides and paddle as you go. Stir in the white chocolate chips.
- Use a #16 cookie scoop to make 3 oz size cookie dough balls. Cover with plastic wrap and refrigerate for at least 2 hours or freeze overnight.
- When ready to bake, preheat the oven to 350℉ and place the cookies on a baking sheet allowing space between for them to spread (4 to a baking sheet). Bake for 12-15 minutes until slightly golden brown. Adjust baking time depending on the temperature of the dough, less time for room temp and more time if frozen. Once baked, allow to rest on the pan for at least 10 minutes.
Notes
- Use can make the cookies as big or as small as you like, just adjust the baking time.
- Add more time if dough is coming from the freezer.
- Allow to cool before eating.
- Enjoy!