Description
Thick and chewy lemon white chocolate chip cookies at home with fresh lemon juice, lemon zest, and creamy white chocolate chips.
Ingredients
Units
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- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 sticks of unsalted butter (chilled)
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups white chocolate chips
- 2 tbsp lemon juice
- 2 tbsp lemon zest
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Cream the cold butter and sugar together. In a stand mixer, beat on medium speed for 2-3 minutes until it’s whipped and creamy. Beat in eggs, vanilla, and lemon juice.
- Add in the flour mixture and mix until the flour mixture is evenly blended into a dough. Gently stir in white chocolate chips.
- Scoop large cookie dough balls onto a separate parchment-lined rimmed cookie sheet in rows (you can also use a plate lined with parchment paper). Freeze for 15-20 minutes. Chilling the cookies will set the dough and decrease the spread in the cookies when baking. This recipe should make 10-12 large cookies.
- Add 4 large cookies to the lined baking sheet and bake cookies for 12-15 minutes. These are larger cookies, so you won’t be able to fit many on the sheet pan. They should be slightly golden on the edges and soft in the center. Transfer the cookie sheet to a wire rack and let the cookies cool on the rack for about 8 minutes before starting another batch. Continue to make the rest of the cookies 3-4 at a time.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 15 minutes