Description
These Lemon and White Chocolate Cookies are the perfect treat to welcome in the Spring sunshine. Zesty lemon flavoured cookie dough studded with white chocolate chunks. Talk about a match made in heaven.
Ingredients
Units
Scale
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g light brown sugar
- 1tsp vanilla extract
- Zest of 2 large lemons
- 2 medium, free range eggs
- 400g plain flour
- 1tsp baking powder
- 400g white chocolate chunks divided
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter, lemon zest and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour and baking powder to the bowl and mix on low until just combined. Add 350g the white chocolate chunks and mix until just combined.
- Line a large baking tray with parchment. Scoop 100g of dough into a ball and place on the prepared tray, see tips above*. Continue until you’ve used all of your dough, cover the cookie dough balls with cling film and refrigerate for at least 30 minutes or preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the chilled cookie dough balls on the prepared trays 2″ apart and bake for 12-14 minutes until golden and slightly crisp around the edges.
- While the cookies are still warm press the remaining white chocolate chunks into the top of the cookies. Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British