Bring a taste of sunshine to your cookie jar with these white chocolate chip cookies exploding with lemon flavor
These white chocolate chip cookies are chewy and thick, and bursting with lemon zest and lemon juice. If you ask me, this is what summer tastes like. In a cookie form. Simple and yet, so delicious.
- You want the butter to be soft when mixing it with the sugar. So, leave it at room temperature for about 30 minutes before starting with the recipe.
- When adding the dry ingredients to the wet, just mix until combined. For softer cookies, don’t over-mix.
- Chill the dough for at least 30 minutes before baking . You can either chill first and then spoon into cookies, or the other way around (spoon on a baking sheet and refrigerate). If you bake in two batches, make sure to keep the second batch in the refrigerator.
- Last but not least, if you haven’t baked many cookies, it’s a good idea to bake one cookie and see how it comes out. It only takes 10 minutes. If the cookie turns out too flat, add a tablespoon or two of flour to the dough. The reason for flat cookies is generally not enough flour, warm dough (not refrigerated long enough) or not enough baking soda. So if you did both of the last two things, it can only be the dough a little too wet (mostly from the lemon juice, or the size of the egg).
Ready to try this out too?!? Have an amazing weekend.
Add the flour, baking soda and salt. Mix to combine.
Fold in the chocolate chips and refrigerate the dough for 30 minutes.