Lemon White Chocolate Chip Cookies
These citrus cookies have a soft texture with a punch of lemon and white chocolate.
Make This Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 6 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon zest
- 1 Eggland's Best egg (large)
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Preparation
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another large mixing bowl, beat together the butter, sugar, brown sugar, and lemon zest until light and creamy, 2-3 minutes.
- Beat in the egg until smooth then beat in the lemon juice and vanilla (dough will look curdled).
- Gradually beat in the flour mixture then add the chocolate chips.
- Cover and refrigerate the dough for at least 1 hour or until firm enough to scoop.
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls then place on the baking sheets about 2 inches apart.
- Bake 10-12 minutes or until golden brown and puffed. Cool on the baking sheets for 5 minutes before removing to a cooling rack. Cool completely before serving
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 161 |
| Fat | 7 g |
| Saturated Fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 90 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | trace |
| Protein | 2 g |