Lemon white chocolate chip cookies are one of my favorite cookie recipes over the summer. They are packed with that delicious summer lemonade flavor with creamy pieces of white chocolate goodness.
Some of you are probably wondering if lemon and chocolate even go together, we think so! In fact, this is one of our favorite lemon and chocolate recipes. We used all organic, wholesome ingredients, so they would be healthier for our family but you can substitute them for products you regularly use.
Lemon White Chocolate Chip Cookie Recipe
Ingredients:
2 3/4 Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
One Teaspoon Himalayan sea salt
1- Cup salted room temperature grass fed butter
1 ½ Cups of raw sugar
Two Large free range room temperature eggs
2- 1/2 tablespoons lemon juice
2 Teaspoon lemon extract
Two Cups organic white chocolate chips
Instructions:
Place inside a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside.
In a stand up mixer with a paddle attachment, cream together butter and sugar for 2 minutes.
Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth.
With the mixer on low-speed, slowly add the bowl of dry ingredients (don’t over mix the dough, just enough to combine).
Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later.
Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat.
Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color.
Let cool for 5 minutes on the baking sheet then transfer to a cooling rack. Makes 18-20
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Print Lemon White Chocolate Cookies Recipe
Lemon White Chocolate Cookies
- 2 3/4 Cups organic all-purpose flour
- 1 Teaspoon baking soda
- ¼ Teaspoon aluminum free baking powder
- 1 Teaspoon sea salt
- 1 Cup salted room temperature butter
- 1 ½ Cups of raw sugar
- 2 Large free range room temperature eggs
- 2 1/2 Tablespoons lemon juice
- 2 Cups organic white chocolate chips
- 2 Teaspoons lemon extract
Preheat oven to 375 degrees. In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes.
Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth.
With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine).
Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. You can refrigerate overnight or freeze them if you want to bake later.
When you are ready to bake line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on the oven until the edges are golden and the center is light in color.
Let cool for 5 minutes on the baking sheet then transfer to a cooling rack. Makes 18-20
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Before you go, check these out!
- Bits & Crumbs Cookie Cook Book
- Double Trouble Chocolate Chip Cookies
- Pumpkin Coffee Cake
- Coffee Chocolate Chip Cookies
