Preheat oven to 350° and line 2 cookies sheets with parchment paper.
Cream together the butter and sugars until light and fluffy.
Add the vanilla and eggs, one at a time, beating well after each addition.
Add the zest and juice of the lemon and mix well.
Add the baking soda, salt and flour. Mix just until everything is combined.
Stir in the white chocolate chips.
Using a cookie scoop or level tablespoon, place cookie dough 2 in apart on prepared pans.
Bake for 10-12 minutes just until the edges are starting to turn golden.
Let cookies cool for 2-3 minutes on the pan and then remove to wire rack or counter to cool completely.
Notes
Cookies can be stored in air tight container on the counter for a week. You can freeze the already baked cookies in a freezer safe air tight container or zip top bag, or freeze the portioned out cookie dough.To bake frozen cookie dough: Bake the dough frozen increasing the bake time 2-3 minutes.