Soft and Chewy White Chocolate and Lemon Cookies
These white chocolate and lemon cookies are soft in the middle and chewy on the outside. The flavour combination of sweet and fresh makes the perfect summer dessert.
Ingredients
- 3 cups all-purpose flour
- 1 cup butter
- 2 large eggs
- 1 cup white granulated sugar
- 1 cup light brown sugar (don't use a dark brown sugar as the flavour would overpower the recipe)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 lemon zest (from a whole large lemon or 2 small ones)
- 2 tbsp lemon juice
- 2 cups white chocolate chips (or chunks)
Instructions
- Preheat the oven to 370 degrees f (185 degrees c). Line a baking tray with parchment paper or a cookie sheet and set aside.
- In a medium bowl, combine dry ingredients (flour, baking powder, and baking soda) and stir. Make sure you mix well at this stage to avoid any small lumps in your flour mixture.
- Mix the brown sugar, white granulated sugar, and butter in a large separate bowl. Use a wooden spoon or a stand mixer to cream the ingredients well. Make sure the butter and sugars are well incorporated before adding the next ingredients.
- Add the eggs, vanilla extract, lemon juice, and lemon zest. Mix well until you reach a fluffy consistency.
- Start incorporating the flour mixture into the batter.
- Add the white chocolate chunks (or chips) to the batter. Mix well to spread the chocolate bits evenly in the batter.
- Use a cookie scoop or a spoon to form cookie dough balls. 2 tbs of dough per ball should suffice for a medium size cookie.(You can freeze the cookie dough batter for later use, if you wish. When you are ready to bake, take it out of the freezer and thaw the dough in the fridge. Let it sit at room temperature before baking, to make sure the dough is not too cold)
- Place the cookie balls on the cookie sheet, leaving enough room to spread.
- Bake time in the preheated oven is around 10 minutes. Keep a close eye on them so as to not overcook them. Take them out as soon as you see slight browning. If you overcook them, you won't have a chewy cookie, but more of a crispy one.
- Once baked, take them out from the oven and let them cook off a bit on a wire rack.
- Once they are cool, remove them from the rack and serve them on a plate. If you want to add them to an airtight container instead, make sure they are completely cooled off to avoid getting them mushy.
- Serve them on their own or with a side of some homemade ice cream (extra yummy).
- Store the leftover cookies in an airtight container for up to a week. Freeze them for up to 3 months (make sure to wrap each cookie individually to avoid sticking)
Notes
Don't overbake the cookies. Depending on your oven, you only need 8-10 minutes to bake. Take them out as soon as you see the edges turn golden brown. This way, the cookies will stay soft and chewy.
Nutrition
Serving: 47gCalories: 175kcal
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