I love lemon so much so that I will cram it into both my savory and sweet dishes as often as humanly possible. Even in situations where it ought to not be possible, but what is a girl to do – sometimes the temptation is just way too strong.
With these cookies it not only belongs, but is such a welcome variation on the ‘usual’ cookie. To be honest I was not sure if I would like the lemon+brown sugar+white chocolate combination. However, the flavorful zest adds a brightness to the depth of the brown sugar and white chocolate adds the perfect amount of sweetness to offset the tanginess of the zest.
The original recipe is from the delicious looking Pretty.Simple.Sweet. I have to thank Shiran for the genius addition of cornstarch. It definitely helped extend the cookies ‘life’ i.e. the cookies stayed softer for far longer than most. Also, check it out, she seems to have found the prettiest white chocolate chips ever.
These cookies would be the perfect topper for a summer time picnic, but are equally lovely as an afternoon snack with some cold milk. In short, they’re yummy all the time 😉
Lemon White Chocolate Chip Cookies
Makes 2 1/2 dozen cookies
1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 teaspoon cornstarch (omit only if you must)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 grams or 3.5 ounces) granulated sugar
1/2 cup (100 grams or 3.5 ounces) light or dark brown sugar
1-2 tablespoons lemon zest from 1-2 lemons (use 2 tablespoons for strong lemon flavor)
3/4 cup (1.5 sticks or 170 grams) butter, softened
1 large egg, at room temperature
1 cup (170 grams or 6 ounces) white chocolate chips or chunks
Take out 3 bowls – one small one for the sugars + zest, one for the other dry ingredients and one to mix the cookies up in.
Sift together the flour, cornstarch, baking soda and salt. Set aside.Then using your fingers (only because its more fun) rub the zest into the two sugars.
Beat the butter in the largest bowl on medium speed for one minute until creamy. Add sugar mixture and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the egg. Add flour mixture and mix just until combined. Do not overmix. Fold in white chocolate chips.
Shiran recommends chilling the dough for an hour and I second her on this. Makes the cookies thicker and ‘neater’ looking.
Preheat oven to 350F/180C degrees. Line pans with parchment paper.
If the cookie dough is hard to handle after refrigerating, leave it on the counter for a few minutes.
Drop rounded balls of dough onto prepared baking sheet, the size of 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for about 8 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking (that’s how soft they are!). Then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days. Cookies can be frozen for up to 2 months.