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Lemon White Chocolate Chip Cookies - Bright, Soft, and Sweet

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest (from about 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (170 g) white chocolate chips or chunks
  • Optional: 1/4 teaspoon almond extract for a bakery-style note
  • Optional: Coarse sugar for topping

Method
 

  1. Prep the basics: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper. Zest and juice your lemon before you start.
  2. Mix wet ingredients: In a large bowl, whisk melted, cooled butter with sugar until glossy, about 30 seconds. Whisk in egg, vanilla, lemon zest, and lemon juice until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
  4. Make the dough: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. Fold in white chocolate chips. The dough should be soft but not sticky.
  5. Rest briefly: Let the dough sit for 10 minutes. This quick rest helps prevent excessive spreading.
  6. Portion: Scoop 1 1/2 tablespoon mounds (about 30–35 g each) onto prepared sheets, spacing 2 inches apart. If you like, press a few extra chips on top and sprinkle with coarse sugar.
  7. Bake: Bake 9–11 minutes, until edges are set and lightly golden but centers look slightly underdone. Do not overbake.
  8. Set and cool: Let cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack to cool completely.