I feel like I’m on a baking kick with both white chocolate and lemon right now and there’s no sign of slowing down! It’s about time I combined the two and what better way that with these white chocolate lemon cookies? They’re soft, full of lemon flavour, and have a little white chocolate for some fun.
These are some damn good cookies, you guys. And I’m giving you two new recipes in the same week. Who am I?!
This recipe is very, very similar to my lemon raspberry cookie recipe from a few weeks ago. I mean, if it ain’t broke, don’t fix it, right?
That’s the great thing about cookies, or baking in general. Once you’ve nailed down a basic cookie, cupcake, or macaron recipe, you can customise it to make whatever you need. Or in my case, whatever uses up the ingredients I have scattered around my kitchen.
White chocolate tends to be quite sweet, so it pairs really well with the bright, vibrant flavours we get from the lemon. These white chocolate lemon cookies have both lemon juice and lemon zest. We’re really living life on the edge over here!
Honestly, if something has lemon in it, I’m all for it. I think if I could get away with putting lemon in everything I probably would. It’s become a borderline obsession at this point. But like, a health obsession, so I think that makes it ok. I’m going to pretend it’s ok, feel free to tell me if I’m wrong.
Anyway, these cookies. Softened butter beaten with some sugar until its light and fluffy. Then in with the eggs, lemon juice, and lemon zest. The dry ingredients come after, for us that means flour, baking soda, baking powder, and salt. Finally, the chopped white chocolate. By now, you all know that I prefer using chopped chocolate or feves instead of chocolate chips. Whatever you can get your hands on or having lying around is fine though. To the fridge for a little bit, then we portion them out, bake, wait a little until they’re cool, and enjoy!
Quick, easy, tasty. Nothing better!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- Zest of 3 lemons
- 2 tbsp. fresh lemon juice
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 10 oz. white chocolate, chopped
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Combine the sugar and butter until smooth, light & fluffy..
- Add the eggs, lemon zest, and lemon juice, mixing to combine.
- Add the flour, baking soda, baking powder, and salt and mix until a dough has formed. Stir in the chopped white chocolate and refrigerate the dough for 30 minutes.
- Portion cookies into 1" balls and place on a baking sheet (no more than 12 on a sheet).
- Bake for 10 minutes. They will look slightly underbaked, but that's ok. Let them sit on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely.
