Serves 24
32 min
Lemon White Chocolate Chip Cookies
Recipe GLPRcfedca54cd4fb4
Bright and zesty lemon cookies studded with white chocolate chips. The combination of fresh lemon zest and extract creates a citrus flavor that pairs beautifully with creamy white chocolate. These soft, tender cookies are baked until just set, then cooled to perfection for a sweet treat with a subtle tartness.
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Ingredients
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/2 Tbsp fresh lemon zest (from about 3 medium lemons)
1 large egg
1 tsp lemon extract
1/2 tsp vanilla extract
1 2/3 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp cornstarch
1/4 tsp salt
1 1/3 cups white chocolate chips
Directions
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Set this dry mixture aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, brown sugar, and lemon zest. Mix on medium speed until the mixture is creamy and combined, about 1–2 minutes.
Add the egg to the mixer bowl and mix until incorporated. Then add the lemon extract and vanilla extract, mixing until fully combined.
Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined. Fold in the white chocolate chips with a spatula or on low mixer speed until evenly distributed.
Scoop the dough using a 1 1/2-inch cookie scoop (about 2 1/2 tablespoons per cookie), forming heaping balls. Place the dough balls on parchment paper–lined baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes. The cookies should appear slightly underbaked when you remove them; they will continue to set as they cool on the sheet. Do not overbake.
Allow the cookies to cool on the baking sheet for 2 minutes. If desired, gently press additional white chocolate chips into the tops of the warm cookies. Transfer the cookies to a wire rack to cool completely.
Once completely cooled, store the cookies in an airtight container at room temperature.
