Lemon White Chocolate Cookies
Thick and chewy cookies with chunks of white chocolate and a burst of bright, sunny lemon.
Ingredients
- ½ cup unsalted butter (4oz, 113g)
- ¾ cup white sugar (5.25oz, 149g)
- 1 egg
- 1 tablespoon lemon juice
- 1 ½ tablespoons fresh lemon zest
- 1½ cups all-purpose flour (7.5oz, 213g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz chocolate chips or chunks (113g)
Instructions
- Preheat oven to 350 degrees F with the rack in the middle to lower-middle of oven.
- Put butter into mixing bowl and microwave until the butter is half-way melted. Remove the bowl from the microwave and whisk until completely melted. Let cool.
- Add sugar to melted, cooled butter and whisk until the butter is absorbed into the sugar.
- Add eggs, lemon juice, and lemon zest and whisk until combined.
- Add the dry ingredients and stir to combine with a wooden spoon.
- Refrigerate for at least 30 minutes and up to 2 days.
- Roll into 1.5 ounce (43g) sized balls and place 3 inches apart on a parchment lined baking sheet.
- Bake until just set and no longer shiny on top. This will take about 10 minutes but will vary depending on the oven. They will look undercooked but will firm up after cooling.
- Let cool on a rack. Store in an airtight container.
Notes
Let the dough reach about 70 degrees F before baking for the proper amount of spreading.
The cookies shown here have been chilled overnight.
For a pretty cookie, I like to stick a couple of white chocolate chunks onto the top of the rolled balls of dough. You can also stick a few on top as soon as they come out of the oven, while they are still soft.
I’ve used hand chopped Ghirardelli white chocolate bars in this recipe.
I’ve sprinkled the tops of the cookies with lemon zest and coarse sugar for a burst of color and sparkle.
For perfectly round cookies, press the edges of the cookies with the back of a spoon into a neat shape while they are still soft from the oven. I sometimes take them out 2-3 minutes before they’re done, shape them, and put them back in the oven to finish.
Please Note: If you double the recipe by clicking the 2X button, the cups and spoon measurements will double, however the weight measurements will not automatically double.
Nutrition
Calories: 227kcal
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