How To Make Lemon White Chocolate Chip Cookies
Serves:
Ingredients
- 1⅔cupall-purpose flour
- ½tspbaking soda
- ¼tspsalt,heaping
- 1½tspcornstarch
- ¾cupunsalted butter,softened
- ½cupgranulated sugar
- ⅓cuplight-brown sugar,packed
- 1½tbsplemon zest,from about 3 medium lemons
- 1egg,large
- 1tsplemon extract
- ½tspvanilla extract
- 1⅓cupswhite chocolate chips
Instructions
-
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, salt and cornstarch for 20 seconds, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy).
-
Mix in egg, then mix in lemon extract and vanilla extract (if you want the cookies a little more yellow, you can add a few drops of yellow food coloring when adding the extracts).
-
With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips.
-
Scoop dough out 2½ tablespoon at a time and shape into balls (I used a 1½-inch cookie scoop and filled heaping). Place on Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
-
Bake in preheated oven 10 – 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven).
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Cool on baking sheet 2 minutes (if desired, you can lightly press more white chocolate chips into tops immediately after removing from oven) then transfer to a wire rack to cool. Store in an airtight container.
Nutrition
- Calories: 160.82kcal
- Fat: 9.04g
- Saturated Fat: 5.55g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.42g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 18.62g
- Fiber: 0.30g
- Sugar: 11.75g
- Protein: 1.75g
- Cholesterol: 23.90mg
- Sodium: 63.10mg
- Calcium: 25.09mg
- Potassium: 44.23mg
- Iron: 0.48mg
- Vitamin A: 52.25µg
- Vitamin C: 0.63mg
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