Lemon and White Chocolate Cookies
If sunshine had a flavor, it might just be these Lemon and White Chocolate Cookies. Soft, chewy, and bursting with zesty citrus, each bite is balanced by pockets of smooth, melty white chocolate chips.
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Equipment
- kitchen scale recommended
- mixing bowl
- hand mixer with whisk attachments
- 3 tbsp cookie scoop
- rubber spatula
- cookie sheet fitted with parchment paper
- cooling rack
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup sugar
- 1 lemon for zest
- 1 tbsp fresh lemon juice
- 1 large egg room temperature
- 2 cup all purpose flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- ⅓ cup white chocolate chips
Instructions
- Place sugar in a medium bowl and zest lemons over sugar. Rub zest and sugar between fingers to release oils.
- Add fresh lemon juice and butter to sugar zest mixture, and mix on medium speed until well combined.
- Add egg and mix on medium speed until well combined.
- Add flour, baking soda and salt to mixture, and mix on low speed until well combined.
- Add white chocolate chips and use rubber spatula to fold into dough.
- Use 3 tablespoon cookie scoop to scoop dough, and place on cookie sheet fitted with parchment paper with 2" between each.
- Bake at 350 F for 11 minutes, or until lightly browned along edges.
- Remove from oven and place on wire rack to cool. Once cooled, roll in sugar.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your eggs and butter are at room temperature before you begin.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
If substituting with lemon extract, I recommend using 1 teaspoon though since lemon extract can be concentrated.
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