Lemon & White Chocolate Chip Cookies
Lemon and White Chocolate Chip Cookies are soft and chewy with a delicious citrus flavor and perfect amount of sweet white chocolate chips.
Servings: 4 dozen approx
Ingredients
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- zest of one lemon
- juice of one lemon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2-½ cups unbleached all purpose flour
- 1 cup heaping, white chocolate chips
Instructions
- 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.
Nutrition
Sodium: 1062mg | Calcium: 168mg | Vitamin C: 1mg | Vitamin A: 1567IU | Sugar: 105g | Fiber: 1g | Potassium: 285mg | Cholesterol: 224mg | Calories: 1108kcal | Trans Fat: 2g | Saturated Fat: 39g | Fat: 63g | Protein: 10g | Carbohydrates: 130g | Iron: 2mg
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