Description
Delight in these zesty Lemon White Chocolate Cookies that beautifully blend the tangy freshness of lemon zest and juice with sweet, creamy white chocolate chunks. Soft and slightly chewy, these cookies offer a bright citrus flavor complemented by pockets of melting white chocolate, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 330 g (2 cups and 5 tablespoons) all-purpose flour (dip and sweep method)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt (optional)
Wet Ingredients
- 200 g (1 cup) granulated sugar
- 1 large egg
- 150 g (2/3 cup) unsalted butter, at room temperature, cut into cubes
- 60 g (1/4 cup) fresh lemon juice
- 18-24 g (3-4 tablespoons) lemon zest
Mix-ins and Toppings
- 130 g (4.5 oz) white chocolate, roughly chopped
- Extra white chocolate for topping (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cornstarch, and salt (if using). Set this mixture aside for later use.
- Infuse Sugar with Lemon Zest: Place the lemon zest into a mixing bowl along with the granulated sugar. Using your fingertips or a fork, rub the zest into the sugar to release and intensify the lemon flavor.
- Cream Butter and Sugar: Add the room temperature cubed butter to the lemon-sugar mixture. Beat on medium speed with a hand-held mixer or paddle attachment until creamy. Then, add the egg and mix well, scraping down the sides and bottom of the bowl as necessary to ensure even mixing.
- Add Lemon Juice and Flour: Pour in the fresh lemon juice, then add the flour mixture in three batches, mixing well after each addition. The batter may look curdled after adding the lemon juice, but the flour will help it come together. Continue scraping the bowl to fully incorporate the ingredients.
- Fold in White Chocolate: Stir in the chopped white chocolate on low speed for 3-4 seconds to evenly distribute it throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and place it in the freezer for 30 minutes to firm up. For a more pronounced lemon flavor, refrigerate the dough overnight.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
- Shape Cookies: Remove the dough from the freezer and form it into balls weighing approximately 40 grams (2 tablespoons) each. Arrange the balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Optionally, add extra chocolate chunks on top.
- Bake and Finish Cookies: Bake for 8-11 minutes until the cookies are lightly browned on the edges and just set in the centers. They will still be soft and puffy. Remove the tray from the oven and gently press down each cookie with your fingers or the back of a spoon to flatten slightly. Add any additional white chocolate topping while the cookies are still hot. Let them cool on the baking sheet for 20 minutes to fully set.
Notes
- Using the dip and sweep method for measuring flour ensures an accurate amount without compacting.
- Rubbing lemon zest into sugar intensifies the citrus aroma in the cookies.
- Chilling the dough is essential to firm up the butter, resulting in cookies that bake with perfect texture and shape.
- Pressing the cookies after baking helps achieve a flatter shape and allows extra chocolate to melt on top.
- Cookies keep well in an airtight container for up to a week and also freeze nicely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American