Lemon White Chocolate Chip Cookies
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These lemon white chocolate chip cookies have a bright lemon flavor and tons of white chocolate chips. They’re big, bakery-style cookies inspired by Levain Bakery in New York City and perfect if you love your cookie extra thick.
A Note from Fiona
Why You Should Try these Lemon White Chocolate Chip Cookies!
I wanted to to make a delicious cookie recipe for Spring. Lately I’ve been obsessed with baking thick, almost gooey bakery-style cookies – and these lemon cookies are just that.
They have a bright hint of lemon that tastes like sunshine without being too sour. The lemon pairs perfectly with the creaminess of the white chocolate chips. These cookies are incredibly thick with slightly crispy edges and very large in size. But I’ve included instructions for making smaller cookies if that’s your preference.
I think lemon is the perfect flavor for spring – and if you’re looking for a great gift or an easy dessert – these lemon white chocolate chip cookies are the perfect thing to add to your baking list.
How to Get the Perfect Lemon Cookie Flavor
The lemon flavor in these cookies comes from both fresh lemon zest and lemon extract. The lemon flavor is bright and sunshine-y, but not sour. This recipe uses lemon extract instead of lemon juice because it is more concentrated. Therefore you get more lemon flavor, without adding too much liquid.
Because cookies don’t typically have liquid (such as milk, water or lemon juice) – adding liquid causes cookies to lose their chewy texture and become more like the texture of muffin tops. If you only have lemon juice on hand, you could substitute the lemon extract with lemon juice. Just note that the lemon flavor will not be overly prominent.
Things to Note
- Use Cold Butter. This is key for cookies with slightly crispy edges and gooey centers.
- Measure the Flour Properly. Always whisk first, then spoon into dry measuring cups and level off the top. Use a kitchen scale for the most accurate results.
- Don’t Forget the Cornstarch. Cornstarch is key for the perfect cookie texture.
- Lemon Extract is Found in the Bakery Aisle – typically near the vanilla extract.
- Chill the Dough. It’s necessary for extra thick cookies and also actually improves your cookie flavor.
- Bake at 375F (190C). This creates cookies that are slightly crispier and more golden on the outside while remaining chewy and almost gooey in the middle.
- Mold the Cookies into Perfect Circles. When the cookies are straight out of the oven, grab a large biscuit cutter – it should be larger than the cookies in size (a large cup or mug works too). Place the biscuit cutter around the cookie, then gently trace a circular shape to mold the cookie into a perfect circle. Note – you aren’t cutting the cookie into a circle, you’re simply gently pressing the sides to create the perfect circle.
Recipe Tip
When purchasing white chocolate chips – be sure to buy real white chocolate for the best flavor. White chips labelled “white cream” or “white creme” are not real white chocolate and do not have the same creamy flavor.
More Lemon Treats to Try:
- Lemon Blondies – AKA lemonies
- Lemon Bars
- Lemon Layer Cake
- Lemon Poppy Seed Cake
Lemon White Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 3 cups all-purpose flour (375 grams), measured correctly
- 1/4 cup cornstarch (32 grams), AKA cornflour in the UK
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup granulated sugar (200 grams)
- 3/4 cup brown sugar (158 grams), I prefer light brown sugar for this recipe
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 teaspoons lemon extract
- 2 cups white chocolate chips (about 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. There should be no lumps of butter or brown sugar when you're finished.
- Beat the eggs, vanilla extract and lemon extract into the butter mixture. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there are is no butter stuck.
- Mix the flour mixture into the butter mixture about ½ at a time, starting with the mixer on a low speed. The dough will be thick. Turn the mixer off and squeeze the dough between your fingers. If it sticks (AKA leaves cookie dough on your fingers) beat in 1 extra tablespoon of flour.
- Cover the bowl and refrigerate for at least 2 hour or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or baking mats.
- Form the dough into balls with about ¼ cup to ⅓ cup each. I always use a scale – each of my cookies weighed 3½ ounces (100 grams). I got 14 cookies in total. Place the cookie dough balls at least 2½ inches (about 6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will need about 12-14 minutes, or until the tops look set and are starting to turn golden. (Keep the remaining unbaked cookie dough balls in the fridge as the first tray bakes).
- Remove the cookies from the oven. For perfectly round cookies, take a large biscuit cutter (or cup/mug) – it should be larger than the cookies. Place it around each cookie, and gently trace a circular shape to mold each cookie into a perfect circle. Note – you are not cutting the cookie into a circle, you are simply pressing the sides into a perfect circle. Cool the cookies on the cookie sheet.
Notes
- Measuring Flour: Whisk first, then spoon into a dry measuring cup and level off the top. Use a kitchen scale for the most accurate results. 3 cups of flour will weigh 375 grams or 12¾ ounces.
- Freezing: Cookie dough balls can be placed in a freezer bag (be sure to squeeze out excess air) and frozen for up to 2 months. Bake from frozen as directed in the recipe. Do not thaw first.
- Storage: Store in an airtight container at room temperature for up to 4 days. Fresh cookies are always best.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 14 uniform cookies.
