Lemon White Chocolate Chip Cookies Recipe
There’s something irresistibly delightful about the combination of zesty lemon and creamy white chocolate. These Lemon White Chocolate Chip Cookies are a perfect treat to brighten your day. Soft, chewy, and bursting with flavor, they make for a wonderful addition to any dessert table or a special afternoon snack. With a hint of tartness from the lemon and a sweet touch from the white chocolate, these cookies are sure to become a favorite in your baking repertoire.
Why This Recipe Belongs in Your Rotation
This Lemon White Chocolate Chip Cookies Recipe is not just your ordinary cookie. It elevates the classic chocolate chip cookie with a refreshing twist that is perfect for any season. Whether you’re celebrating a special occasion or simply craving something sweet, these cookies deliver on taste and texture. They are easy to make, require minimal ingredients, and are sure to impress anyone fortunate enough to taste them. Plus, the unique flavor combination sets them apart from the usual cookie fare.
Ingredient List
- 1 cup unsalted butter, melted
- 1 stick packed brown sugar
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Zest of 1 whole lemon
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.5 oz.) package instant pudding mix OR 1 tablespoon cornstarch (vanilla or lemon flavor)
- 1 teaspoon salt
- 1 cup white chocolate chips
Recommended Tools
- Mixing bowls: For combining ingredients.
- Whisk or electric mixer: To ensure a smooth batter.
- Cookie sheet: For baking the cookies.
- Parchment paper: To prevent sticking and for easy cleanup.
- Measuring cups and spoons: To measure ingredients accurately.
- Cooling rack: To cool the cookies after baking.
Lemon White Chocolate Chip Cookies Recipe in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare Your Baking Sheet
Line a cookie sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, packed brown sugar, granulated sugar, and pure vanilla extract until smooth.
Step 4: Add the Zest and Egg
Stir in the zest of one whole lemon and the large egg. Mix until well combined. The zest will add a lovely lemony aroma to the batter.
Step 5: Mix the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, instant pudding mix (or cornstarch), and salt. Whisk these dry ingredients together until they are well mixed.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 7: Fold in the White Chocolate Chips
Gently fold in the white chocolate chips, distributing them evenly throughout the cookie dough.
Step 8: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared cookie sheet. Leave enough space between each cookie, as they will spread while baking.
Step 9: Bake the Cookies
Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy your delicious Lemon White Chocolate Chip Cookies warm or at room temperature!
Make It Fit Your Plan
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use coconut oil or a dairy-free butter alternative.
- Less sweet: Reduce the amount of sugar for a less sweet version.
- Enhanced flavor: Add a teaspoon of lemon juice for extra tartness.
Chef’s Rationale
The combination of lemon and white chocolate creates a delightful contrast that tantalizes the taste buds. The acidity of the lemon helps to balance the sweetness of the white chocolate, resulting in a cookie that is neither too sweet nor too tart. The addition of pudding mix or cornstarch helps to keep the cookies soft and chewy, ensuring the perfect texture. This recipe is not only simple but also adaptable, allowing you to tailor it to your preferences.
Store, Freeze & Reheat
To store your Lemon White Chocolate Chip Cookies, place them in an airtight container at room temperature for up to a week. If you’d like to freeze them, simply place the cooled cookies in a single layer in a freezer-safe bag or container. They can be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes until warmed through.
Your Questions, Answered
Can I use regular chocolate chips instead of white chocolate?
Absolutely! While the recipe is designed for white chocolate chips, you can certainly substitute them with regular chocolate chips if you prefer a different flavor profile.
What can I use instead of instant pudding mix?
If you don’t have instant pudding mix on hand, using 1 tablespoon of cornstarch will work well to achieve a similar texture in the cookies.
Can I add nuts to this recipe?
Yes! Chopped nuts like macadamia or walnuts can be added for an extra crunch. Just fold them in with the white chocolate chips.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear slightly underbaked. They will continue to cook slightly after being removed from the oven.
Don’t Miss These
- Chocolate Chip Cookies with Sea Salt
- Classic Snickerdoodles
- Oatmeal Raisin Cookies
- Peanut Butter Blossoms
That’s a Wrap
Baking these Lemon White Chocolate Chip Cookies is a delightful experience that yields delicious results. The combination of zesty lemon and sweet white chocolate creates a cookie that is simply irresistible. Whether you enjoy them fresh out of the oven or save them for later, these cookies are sure to bring a smile to your face. So gather your ingredients, preheat that oven, and indulge in the wonderful world of baking with this incredible recipe! Happy baking!
Lemon White Chocolate Chip Cookies Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line a cookie sheet with parchment paper to help prevent the cookies from sticking.
- In a large mixing bowl, whisk together the melted butter, packed brown sugar, granulated sugar, and pure vanilla extract until smooth.
- Stir in the zest of one whole lemon and the large egg. Mix until well combined.
- In a separate bowl, combine the all-purpose flour, baking soda, instant pudding mix (or cornstarch), and salt. Whisk until well mixed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the white chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared cookie sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- To freeze, place cooled cookies in a single layer in a freezer-safe bag.
- For a gluten-free version, use a gluten-free flour blend.
