Chewy Lemon White Chocolate Chip Cookies
The show my kids and I love to watch together the most is Kids Baking Championship with hosts Duff Goldman and Valerie Bertinelli. They are both fantastic with kids and are sweet and daring with trying some of the wacky foods, while still offering valuable, gentle constructive criticism. I don’t think I could see someone like Gordon Ramsay being the host of a show like this. Gentle isn’t a word that could ever describe his criticism ha.
I think from the very first episode from the first season, Valerie flippantly mentioned that she loves lemon flavored things. It is so cute because this led to the kids giving her lemon anything and everything they could because she said this and they think Valerie will love it and help them win. She is probably completely lemoned out from these adorable little chefs.
There is one lemon recipe that no matter how “lemoned out” a person could possibly be, they couldn’t resist! Valerie would rate these five big, shiny, gold stars! A perfectly chewy with crispy edges lemon sugar cookie with white chocolate chips.
The great news is, you most likely have these ingredients on hand and can make them today! They call for lemon extract, but if you don’t have that on hand you can swap it for lemon zest or lemon juice. However, don’t have white chocolate chips? You better head to the market. Milk or dark chocolate chips just don’t quite have the lightness and balance and flavor profile of delicate white chocolate chips so you better head out to grab a bag of those. You won’t be sorry.
What is your favorite flavor you can’t resist? I am like Valerie and LOVE lemon flavored everything. I especially can’t get enough of them this time of year when they are in season and the flavor of everything in the citrus family is extra exceptional.
Lemon White Chocolate Chip Cookies - What's Gaby Cooking
These Lemon White Chocolate Chip Cookies are the perfect treat when you're craving something with white chocolate! And the sugar cookie base is perfection.
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
1/2 cup white sugar
1 large egg
3 teaspoons lemon extract
2 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
12 ounces white semisweet chocolate chips
Add the flour, baking soda and salt and combine until everything is just combined. Turn the mixer on the slowest speed and add the white chocolate chips. Cover and refrigerate the dough for at least 2 hours and up to 24 hours before baking.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or sil-pats.
Using a 2 tablespoon scoop, scoop the dough onto the baking sheets. Bake for 9-11 minutes. Once you remove the cookies from the oven, tap the baking sheet on the counter to release any air bubbles. Transfer cookies from baking sheet to a cooling rack until cooled. Repeat with any remaining dough
Store cookies in an air-tight container or zip top back in the fridge for 1-2 weeks, or in the freezer indefinitely!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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