Lemon White Chocolate Chip Cookies
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
Both adults and children will be delighted by the exquisite citrus flavor of these cookies, not to mention the stunning aroma with notes of vanilla and lemon that will waft through your home even as they bake. Lemon zest and juice are mixed into the dough, imbuing the baked goods with a rich, refreshing flavor that beautifully balances the sweet white chocolate chunks. The generous amount of butter ensures the cookies are crisp on the outside and moist on the inside. Bake the cookies on two baking sheets at once, and for even baking, be sure to rotate the baking sheets halfway through the baking process.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups premium flour
- 1 teaspoon of baking soda
- 3/4 tsp cream of tartar
- 1/4 teaspoon salt
- 165 g unsalted butter, room temperature
- 1 cup of sugar
- 1 tbsp finely grated lemon zest (from 2 lemons) + 1 tbsp freshly squeezed lemon juice
- 2 large eggs
- 0.5 tsp vanilla extract
- 1.5 tbsp. white chocolate granules
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Recipes with similar ingredients: premium flour, eggs, cream of tartar, lemon zest, vanilla extract, white chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat the butter, sugar, and lemon zest with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two additions and mix until the dough forms. Using a wooden spoon, fold in the white chocolate chips.
- Drop the batter onto the prepared baking sheets, 1 tablespoon at a time, in mounds, about 5 cm apart. Bake, rotating the baking sheets halfway through, for 10-12 minutes. Let cool on the baking sheets for 3-5 minutes, then transfer to a wire rack and cool completely.
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