The combination of the zesty lemon & the smooth, sweet white chocolate is a culinary delight. Give ’em a go. The full recipe and description is below.
2 cups of AP flour
1 tsp baking soda
1/2 tsp salt
2 tsp corn flour
3/4 cup (12 Tbsp) butter, room temperature, cubed
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1 egg
1 large lemon, zested and juiced
1 1/2 cups white chocolate chips
1) In a separate bowl, sift together the flour, baking soda, salt and corn flour.
2) In the bowl of your stand mixer, press the lemon zest into the white sugar until it’s fluffy and fragrant. Add the brown sugar and butter and beat together until fluffy.
3) Add in the egg and beat.
4) Mix in the lemon juice.
5) Add the flour and mix until just combined.
6) Fold in the white chocolate chips.
7) Rest dough in the fridge for 20 minutes so it’s easier to handle then preheat your oven to 350F/180C.
8) Remove the dough from the fridge, roll golf ball sized (1in) balls of dough in your hand (or cookie scooper) and pop them onto lined cookie sheet(s), 1-2 inches apart.
9) Bake 9-11 minutes or until the edges turn golden.
10) Remove from the oven then allow to cool on the cookie sheet for 5 minutes. NOTE: If you remove them before 5 minutes, they will break.
11) Move to a wire rack to cool completely.
12) Store in an air tight container for 3-4 days or EAT IMMEDIATELY!
