Lemon White Chocolate Chip Cookies
These citrus cookies have a soft texture with a punch of lemon and white chocolate.
Make This Recipe
- 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
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
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||5 g|