Lemon White Chocolate Chip Cookies
Soft, chewy lemon cookies loaded with white chocolate chips!
Servings: 20 cookies
Calories: 275kcal
Ingredients
- 3 cups (360 g) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 2 Tablespoons lemon zest
- 1 ¼ cups (250 g) granulated white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 large egg room temperature
- 1 ½ cups (255 g) white chocolate chips
Instructions
- Preheat and prepare cooking sheets. Position a rack in the center of the oven. Preheat the oven to 350°F. Place cookies about 2 inches apart on a parchment paper lined cookie sheet.
- Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch and salt. Set aside. 3 cups (360 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon cornstarch ½ teaspoon salt
- Cream butter and sugar. In a large bowl using an electric mixer, cream together butter, lemon zest and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter 2 Tablespoons lemon zest 1 ¼ cups (250 g) granulated white sugar
- Add remaining wet ingredients. Add egg and beat to combine. Add vanilla and lemon juice. Beat to combine. Scrape down bowl as needed. 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 large egg
- Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain. Stir in the white chocolate chips. 1 ½ cups (255 g) white chocolate chips
- Scoop cookie dough. Using a #20 cookie scoop, or tablespoon to portion into 3 Tablespoon amounts. Place onto a parchment lined cookie sheet spaced two inches apart.
- Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
Notes
- Storage: Store the baked cookies in an airtight container at room temperature for up to 4 days. I like to add a slice of bread to the container to help keep the cookies soft longer.
- Freezing: You can freeze the baked cookies for up to 3 months. Let the cookies cool completely first, then place them in a freezer-safe container or zip-top bag. To freeze the cookie dough, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer bag or airtight container. I recommend labeling the bag with the recipe name, oven temperature, and baking time so it’s easy to bake later. To bake from frozen, place the frozen cookie dough balls directly onto a prepared baking sheet and bake at 350°F. Add an extra 1–2 minutes to the baking time. No need to thaw the dough first.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 103mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg