These lemon white chocolate chip cookies are my new obsession!
The secret to these irresistible cookies lies in the fresh lemon juice and zest, which infuse every bite with a bright, citrusy kick.
Paired with the creamy richness of white chocolate chips, these cookies strike a delightful balance between tart and sweet.
Fair warning: they’re seriously addictive.
Why You’ll Love These Lemon White Chocolate Chip Cookies
Soft & Chewy Texture: The recipe yields cookies with a delightful contrast between crisp edges and soft, chewy centers, creating a satisfying mouthfeel with every bite.
Citrus Twist: Combining the bright, zesty notes of lemon with the creamy sweetness of white chocolate, they’re a nice change from the usual chocolate chip cookie.
Crowd-Pleaser: The citrus isn’t overpowering and the white chocolate blances it perfectly with creamy sweetness. So these babies should appeal to everyone!
Ingredients
- Unsalted Butter: The cold, creamy base that gives the dough its rich, tender texture. Make sure it’s cold or the dough will need chilling.
- Granulated Sugar: The sweetener that balances the tartness of the lemon, creating a perfectly sweet treat.
- Lemon Zest: The vibrant citrus kick that infuses the dough with bright, fresh flavor.
- Egg and Egg Yolk: The binding duo that adds richness and helps achieve a chewy texture.
- Vanilla Extract: The aromatic enhancer that rounds out the flavors with a warm, sweet note.
- Fresh Lemon Juice: The zesty liquid that amplifies the lemony flavor and adds a hint of tang.
- All-Purpose Flour: The structural backbone that gives the cookies their shape and substance.
- Cornstarch: The secret ingredient for a soft, melt-in-your-mouth texture.
- Baking Powder & Baking Soda: The leavening agents that ensure the perfect rise and a noy-too-dense crumb.
- White Chocolate Chips: The creamy, sweet bursts of flavor that pair beautifully with the lemon, creating a luscious contrast in every bite.
How to Make Lemon White Chocolate Chip Cookies
Whether you’re enjoying them as an afternoon snack with a cup of tea or sharing them with friends and family, these lemon white chocolate chip cookies are sure to become a new favorite.
They’re perfect for any occasion, too, from summer picnics to cozy winter gatherings.
Here’s how to make them:
1. PREP: Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. BEAT: Cut the butter into cubes, add the sugar and lemon zest, and beat until fluffy.
3 MIX: Add the egg, yolk, vanilla, and lemon juice, beating until evenly combined.
4. SIFT: In a separate bowl, sift the flour, cornstarch, baking powder, baking soda, and salt.
5. COMBINE: Gently mix the dry ingredients into the wet mixture, then add 1 1/2 cups of chocolate chips, stirring until the dough forms.
6. DROP: Place 2 tablespoonfuls of dough onto the prepared baking sheet, spacing portions 2 inches apart.
7. BAKE: Cook for 10-12 minutes until edges are lightly golden. Press remaining chocolate chips into the tops of hot cookies.
8. COOL: Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely. Enjoy!
Tips For the Best Lemon White Chocolate Chip Cookies
I’ve always been a sucker for anything lemon, but adding white chocolate to the mix? Pure genius!
These cookies are soft, chewy, and have just the right amount of zing.
And with these tips, yours will be flawless too!
- Chocolate quality. For the best flavor, use high-quality white chocolate chips or chunks, such as Ghirardelli, Guittard, or Callebaut.
- Fresh lemon. For the brightest, most vibrant lemon flavor in your cookies, use freshly squeezed lemon juice and zest.
- Cold butter. If you use soft butter, you’ll need to cover and chill the dough for 30-60 minutes before baking. Otherwise, they’ll spread too much,
- Cream well. Beat the butter and sugars together until light and fluffy, about 3-4 minutes. This incorporates air into the dough for a better texture.
- Lemon extract. For an even stronger lemon flavor, add 1/2 to 1 teaspoon of pure lemon extract to the dough in addition to the zest and juice.
- Sugar coating. Mix 1 cup of sugar with the zest of 1 lemon. Roll the cookie dough balls in the sugar before baking.
- Final flourish. Don’t add the extra chocolate chips to the cookies before baking as they’re likely to burn.
How to Store
I may or may not have eaten three of these babies while writing this post. No regrets!
I don’t see us having any left over, but if you do, here’s how to store them:
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
To Freeze: Flash freeze cooled cookies until solid then place in a freezer bag for 2-3 months. Thaw on the counter until soft.
To Make-Ahead: Portion the dough and flash freeze it on a baking tray until solid. Freeze in a ziplock bag for 1-2 months. Bake from frozen with an extra few minutes in the oven.
More Soft and Chewy Cookies You’ll Love
Inside Out Chocolate Chip Cookies
Molasses Cookies
White Chocolate Raspberry Cookies
Lemon Sugar Cookies
Lemon White Chocolate Chip Cookies
35
servings15
minutes12
minutes142
kcalThese lemon white chocolate chip cookies are a delightful balance of citrus and creamy sweetness. They’re perfect for when you crave a sunny treat!
Ingredients
1 cup unsalted butter, cold
1 1/2 cups granulated sugar
Zest of 1 lemon
1 egg + 1 egg yolk
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
3 cups (360g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips, divided
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cut the butter into cubes and place in a large mixing bowl. Add the sugar and lemon zest and beat with an electric mixer on medium speed until fluffy, about 3-4 minutes.
- Scrape the bottom and sides of the bowl and turn the mixer to low. Beat in the egg, yolk, vanilla, and lemon juice until evenly mixed. It’s okay if it looks a bit curdled.
- In a separate bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Gently mix into the wet mixture, stirring until about halfway combined. Add 1 1/2 cups of chocolate chips and mix gently just until the dough forms.
- Drop 2 tablespoonfuls of dough onto the prepared baking sheets, spacing each potion about 2 inches apart. (Chill unusued dough until ready to bake.)
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and immediately press the remaining chocolate chips into the tops of the hot cookies.
- Let cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Variations. Try substituting other citrus like orange or lime, mixing in macadamia nuts or pistachios, or drizzling the baked cookies with a lemon glaze.
- Fresh is best. For bright lemon flavor, always use fresh lemon rather than bottled juice. Try adding 1/2 to 1 teaspoon of pure lemon extract for even more lemony goodness!
