Description
Delight in the bright and buttery flavors of these Lemon White Chocolate Cookies. Soft, chewy, and bursting with fresh lemon zest and juice, combined with the creamy sweetness of white chocolate chips. Finished with a sprinkle of sea salt and extra lemon zest, these cookies offer a perfect balance of tangy and sweet in every bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups unbleached flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup white chocolate chips
For Garnish
- Sea salt, for sprinkling
- Lemon zest, for sprinkling
- 1/3 cup white chocolate chips
Instructions
- Prepare Baking Sheet and Oven: Line a baking sheet with parchment paper. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, creating the perfect base for your cookie dough.
- Add Wet Ingredients: Mix in the vanilla extract, egg, lemon juice, and lemon zest thoroughly to combine all the wet elements, infusing your dough with a fresh lemon flavor.
- Incorporate Dry Ingredients: Gradually stir in the flour, baking powder, salt, and baking soda until just combined to form a smooth dough without overmixing to maintain cookie tenderness.
- Add White Chocolate Chips: Fold in 1 cup of white chocolate chips evenly throughout the dough to give every cookie pockets of creamy sweetness.
- Scoop Dough: Using a two-tablespoon cookie scoop, portion out dough balls and place them on the prepared baking sheet about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 9 minutes. Watch carefully and remove the cookies once the edges begin to brown to achieve a perfect chewy texture with slight crispness at the edges.
- Garnish: Once out of the oven, immediately top each cookie with the remaining white chocolate chips, a light sprinkle of sea salt, and additional lemon zest to enhance flavor and presentation.
- Cool: Let the cookies cool on the baking sheet for 8 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened for easier creaming and optimal texture.
- Do not overbake to maintain chewy centers; remove cookies when edges are just browning.
- Use fresh lemon zest and juice for the best bright lemon flavor.
- Spacing cookies adequately prevents merging and allows for even baking.
- Sea salt garnish enhances the sweet and tangy flavors; adjust amount to taste.
