Description
Lemon white chocolate chip cookies are big, thick, and chewy with a hint of lemon and creamy white chocolate chips.
Ingredients
Scale
- 3 cups all-purpose flour (375 grams)
- 1/4 cup cornstarch (32 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 grams)
- 1 cup granulated sugar (200 grams)
- 3/4 cup brown sugar (158 grams)
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 cups white chocolate chips (360 grams)
Instructions
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Whisk together and set aside.
- In a separate large bowl, beat the butter, granulated sugar, brown sugar and lemon zest together until combined.
- Beat the eggs, vanilla extract and lemon extract into the butter mixture. Scrape down the sides and bottom of the bowl.
- Mix the flour mixture into the butter mixture about ½ at a time. The dough will be thick.
- Cover the bowl and refrigerate for at least 2 hours or up to 48 hours.
- Preheat the oven to 375℉ (190℃) and line cookie sheets with parchment paper.
- Form the dough into balls of about ¼ cup to ⅓ cup each. Place the dough balls at least 2½ inches apart on the lined cookie sheets.
- Bake 1 sheet at a time for about 12-14 minutes, until the tops look set and starting to turn golden.
- Remove cookies from the oven and use a large biscuit cutter to mold each cookie into a perfect circle. Cool on the cookie sheet.
Notes
- Chill the dough for better texture.
- Use a scale for consistent cookie size.
- Keep unbaked dough in the fridge while baking.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 473
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Lemon White Chocolate Chip Cookies