Lemon White Chocolate Chip Cookies

These lemon white chocolate chip cookies are big, bakery-style cookies that are thick, chewy and verging on gooey in the middle. They have the perfect hint of lemon and tons of creamy white chocolate chips

Prep Time20

Cook Time13

Chilling2

Total Time3

Course: Dessert

Cuisine: American

Keyword: Lemon Cookies, Lemon White Chocolate Chip Cookies

Servings: large cookies

Author: Fiona Dowling

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.

Nutrition