Lemon White Chocolate Chip Cookies
To me, nothing beats a big, soft cookie loaded with some sort of chocolate chip. Something about the buttery sweet goodness and the texture just make it the perfect dessert base. To add a Spring/Summer twist on that form, I created these Lemon White Chocolate Chip Cookies. The refreshing tartness of lemon zest is perfectly partnered with the sweetness of white chocolate chips for a bright take on an old classic. If you like these, you should also try my Grapefruit, Rosemary, & White Chocolate Cookies!
Mix the Dough
The cookie dough comes together quickly in a few simple steps:
Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
Add the sugar and lemon zest to a small bowl. Rub the zest into the sugar using your fingers. This will help to release the flavors.
Cream together the softened butter and sugar using a stand mixer or handheld mixer fitted with a paddle attachment on medium speed until smooth.
Add in the egg, honey, lemon juice, and vanilla extract and mix on medium speed until fully combined.
Add the dry ingredients and mix on low speed until just combined.
Add the white chocolate chips and mix on low speed or fold in using a rubber spatula.
Cover the bowl with plastic wrap and let the dough chill in the refrigerator for 15-30 minutes.
Form the Dough Balls
Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
After the dough has chilled, scoop out about 1 and 1/2 tablespoon portions and roll into balls. Place the dough balls on the prepared baking sheets at least 2 inches apart.
Bake the Cookies
Bake the cookies for 11-13 minutes until they just begin to brown. They will still be soft in the middle and continue to cook on the pan. Let the cookies cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Store leftover cookies covered at room temperature for up to 1 week. The cookies can also be frozen in an airtight container for up to 3 months.
Lemon White Chocolate Chip Cookies
Ingredients
- 2 and 1/2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- zest of 2 lemons
- 3/4 cup unsalted butter, softened to room temperature
- 1 egg, room temperature
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup white chocolate chips
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in medium bowl. Set aside.
- Add the sugar and lemon zest to a small bowl. Rub the zest into the sugar using your fingers. This will help to release the flavors.
- Add the sugar mixture and softened butter to a large bowl. Cream together using a stand mixer or handheld mixer fitted with a paddle attachment on medium speed until smooth.
- Add the egg, honey, lemon juice, and vanilla and mix on medium speed until fully combined.
- Turn the mixer to low speed and add the dry ingredients. Mix until just combined.
- Add the white chocolate chips and mix on low speed until combined.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
- In the meantime, preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- After the dough has chilled, scoop out about 1 and 1/2 tablespoon portions and roll into balls. Place the dough balls on a baking sheet at least 2 inches apart.
- Bake for 11-13 minutes until the cookies begin to brown. They will still be soft in the middle and continue to cook on the pan. Let the cookies cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage Instructions: Store cookies covered at room temperature for up to 1 week. The cookies can also be frozen in an airtight container for up to 3 months.
