Easy Lemon White Chip Cookies
The zesty lemon flavor paired with the creamy white chocolate chips are a match made in heaven. The cookies are soft, chewy, and the perfect spring dessert.
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
- Zester
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1/4 cup (50 g) granulated sugar
- 1 cup (213 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons (5.2 g) lemon extract
- 2 Tablespoons lemon zest (2 lemons)
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 2 ½ cups (375 g) White Chocolate Chips
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the lemon extract and lemon zest and mix for about 20-30 seconds.
- With the mixer on low speed, add the all-purpose flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined.
- Add the white chocolate chips and mix on low speed. After mixing in the white chocolate chips, remove the bowl from the mixer and take out the paddle attachment and give the dough a good stir with a silicone spatula.
- Using a #24 cookie scoop (about 2.5 ounces), portion dough and place on the baking sheet about two inches apart. Bake for 8-10 minutes.
- Cool on baking sheet for 5-10 minutes. Finish cooling on a cooling rack.