why make this recipe
Lemon White Chocolate Chip Cookies are a delightful twist on the classic cookie. The combination of tangy lemon and sweet white chocolate creates a balance that is both refreshing and comforting. These cookies are perfect for any occasion, whether it’s a cozy afternoon at home or a lively gathering with friends and family. They are easy to make and are sure to impress anyone who takes a bite!
how to make Lemon White Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon zest
- 1 (11-ounce) bag white chocolate chips
Directions:
- Preheat the oven to 375°F (190ºC).
- In a small bowl, whisk together the flour (2 1/2 cups), baking soda (3/4 teaspoon), and salt (1/2 teaspoon); set aside.
- In a large bowl, add the butter (1 cup) and the sugars (1/2 cup granulated + 1/2 cup brown). Using an electric mixer, cream the mixture until it is light and creamy.
- Add the egg (1) and vanilla extract (1 teaspoon) to the butter mixture. Mix until smooth.
- Gradually add the flour mixture until everything is combined.
- Stir in the lemon zest (3 tablespoons) and white chocolate chips (11 ounces) until evenly distributed in the batter.
- Roll the dough into ping pong-sized balls. Place them on a Silpat lined cookie sheet and flatten slightly (by about 1/3).
- Bake in the preheated oven for 10-12 minutes or until the cookies are just beginning to brown slightly on the bottom. Be careful not to overbake, or they will be dry.
- Allow the cookies to cool for a few minutes on the cookie sheets before transferring them to a baking rack to cool completely. Store in an airtight container.
how to serve Lemon White Chocolate Chip Cookies
These cookies are best served fresh, either warm from the oven or after they have cooled completely. You can enjoy them plain or pair them with a glass of milk or a cup of tea. They also make a wonderful addition to dessert plates or cookie tins for gifts.
how to store Lemon White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and flavorful for about a week. If you want to extend their shelf life, you can freeze them for up to three months. Just make sure to place them in a freezer-safe container, and let them thaw at room temperature when you’re ready to enjoy them.
tips to make Lemon White Chocolate Chip Cookies
- Use fresh lemon zest for the best flavor. Grate the peel gently to avoid the bitter white pith.
- If you prefer chewy cookies, slightly underbake them to keep them soft in the center.
- Experiment with adding chopped nuts or dried fruit for an extra twist on the recipe.
variation (if any)
For a different flavor profile, you can substitute lemon zest with orange zest or add nuts like macadamia or pecans. You could also use dark chocolate chips instead of white chocolate for a richer taste.
FAQs
Q1: Can I use margarine instead of butter?
A1: Yes, you can use margarine, but the cookies may have a slightly different texture and flavor.
Q2: Can I leave out the lemon zest?
A2: Yes, you can omit the lemon zest. The cookies will be sweeter but won’t have the refreshing tangy flavor.
Q3: How long do these cookies last?
A3: These cookies can last up to a week in an airtight container at room temperature. You can also freeze them for up to three months.
Lemon White Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies combining tangy lemon and sweet white chocolate, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon zest
- 1 (11-ounce) bag white chocolate chips
Instructions
- Preheat the oven to 375°F (190ºC).
- In a small bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the butter and sugars until light and creamy.
- Add in the egg and vanilla extract, mixing until smooth.
- Gradually incorporate the flour mixture until combined.
- Stir in the lemon zest and white chocolate chips until evenly distributed.
- Roll dough into ping pong-sized balls and place on a Silpat lined cookie sheet, flattening slightly.
- Bake for 10-12 minutes until just beginning to brown on the bottom.
- Allow cooling on the cookie sheets for a few minutes before transferring to a baking rack.
Notes
For chewier cookies, underbake them slightly. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American