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Lemon White Chocolate Cookies Recipe

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3.8 from 10 reviews

These Lemon White Chocolate Cookies combine the zesty freshness of lemon with the sweet creaminess of white chocolate chips. With a buttery, slightly chewy texture and a moist center, these cookies offer a delightful balance of tart and sweet in every bite. Perfect for a spring or summer treat, they are easy to prepare and bake to golden perfection.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 42 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Butter and Sugars

  • 226 g (1 cup) unsalted butter
  • 100 g (½ cup) light brown sugar
  • 100 g (½ cup) granulated sugar

Dry Ingredients

  • 260 g (2 cups) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients & Flavorings

  • 1 large egg + 1 egg yolk, at room temperature
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice

Add-ins

  • 170 g (6 ounces) white chocolate chips, chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Brown the Butter: In a small saucepan, melt the unsalted butter over medium-high heat, stirring occasionally. Continue cooking until you see brown specks throughout the butter, indicating it has browned and developed a nutty flavor. Remove from heat and transfer it to a large bowl to cool.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Combine Sugars and Butter: Add both the light brown sugar and granulated sugar to the cooled browned butter. Whisk together until smooth and well combined.
  5. Add Eggs and Lemon: Incorporate the large egg and additional egg yolk, then add the lemon zest and fresh lemon juice. Whisk vigorously for about 1 minute until the mixture lightens in color and is well combined, helping to aerate the dough.
  6. Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients until mostly combined. It’s okay if there are a few streaks of flour remaining; avoid overmixing to keep cookies tender.
  7. Incorporate White Chocolate: Fold in the chopped white chocolate chips just until evenly distributed throughout the dough. Let the dough rest for 10 minutes to allow flavors to meld and the dough to hydrate.
  8. Scoop Cookies: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, spacing each 2 inches apart to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are lightly golden brown while the centers remain light and slightly underbaked for a soft texture.
  10. Cool: Allow the cookies to cool on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely and set.

Notes

  • Using browned butter enhances the flavor by adding a nutty richness to the cookies.
  • Do not overbake; slightly underbaked centers ensure soft, chewy cookies.
  • Letting the dough rest for 10 minutes helps improve texture and flavor melding.
  • Chopping white chocolate chips distributes them more evenly and prevents large pools of melted chocolate.
  • Room temperature eggs help the dough mix evenly and incorporate better air for texture.

Find it online: https://allcookedup.com/lemon-white-chocolate-cookies-recipe/