Lemon White Chocolate Chip Cookies
You can never have too many dessert recipes, so give Lemon White Chocolate Chip Cookies a try. This recipe makes 24 servings with 168 calories, 2g of protein, and 9g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of white chocolate chips, cornstarch, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cooking Classy. From preparation to the plate, this recipe takes roughly 32 minutes. This recipe is liked by 4305 foodies and cooks. With a spoonacular score of 9%, this dish is very bad (but still fixable). Try Lemon White Chocolate Chip Cookies, Chewy Lemon White Chocolate Chip Cookies, and {Just Slightly} Healthier White Chocolate Chip Macadamia Lemon Cookies for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 tsp baking soda
1 1/2 tsp cornstarch
1 large egg
1 2/3 cup all-purpose flour
1/2 cup granulated sugar
1 tsp lemon extract
1 1/2 Tbsp lemon zest (from about 3 medium lemons)
1/3 cup packed light-brown sugar
1/4 + 1/8 tsp salt
3/4 cup unsalted butter, softened
1/2 tsp vanilla extract
1 1/3 cups white chocolate chips
Equipment:
mixing bowl
stand mixer
whisk
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, salt and cornstarch for 20 seconds, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy). Mix in egg, then mix in lemon extract and vanilla extract (if you want the cookies a little more yellow, you can add a few drops of yellow food coloring when adding the extracts). With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips. Scoop dough out 2 1/2 Tbsp at a time and shape into balls (I used a 1 1/2-inch cookie scoop and filled heaping). Place on Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven). Cool on baking sheet 2 minutes (if desired, you can lightly press more white chocolate chips into tops immediately after removing from oven) then transfer to a wire rack to cool. Store in an airtight container.Recipe Source: Cooking Classy
Step by step:
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, salt and cornstarch for 20 seconds, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy).
2. Mix in egg, then mix in lemon extract and vanilla extract (if you want the cookies a little more yellow, you can add a few drops of yellow food coloring when adding the extracts). With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips. Scoop dough out 2 1/2 Tbsp at a time and shape into balls (I used a 1 1/2-inch cookie scoop and filled heaping).
3. Place on Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
4. Bake in preheated oven 10 - 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven). Cool on baking sheet 2 minutes (if desired, you can lightly press more white chocolate chips into tops immediately after removing from oven) then transfer to a wire rack to cool. Store in an airtight container.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
