Today’s cookie is based on a recipe from Wendy Gaynor, who owns a cookie shop in New York City. It’s a variation on her “Perfect Chocolate Chip Cookies” recipe. But this is the lemon variation, and I got it from Lisa Ernst. It’s called White Chocolate Chunk Lemon Cookies.
White Chocolate Chunk Lemon Cookies
Interestingly, Lisa doesn’t love white chocolate, but likes these cookies. I think I do too. They’re loaded with white chocolate (I used Lindt) and that of course, goes well with lemon. If I’d had it, I would have used lemon oil. Instead, I used about ½ teaspoon of lemon extract plus a tablespoon of lemon zest instead.
The Chocolate Chip Version
If you are reading this and thinking “Wait, I want Wendy’s chocolate chip cookies” it’s basically double this but with 2 cups of flour rather than 2 plus 3 tablespoons. However, as we all know 2 cups of flour and 2 cups plus 3 tablespoons can have exactly the same weight due to how one measures flour. Anyway, use 280 grams for the double version. Original Wendy Gaynor recipe is in The New York Times where it has 5 stars.
- White Chocolate Chunk Lemon Pudding Cookies
- Old Baker’s Chocolate Chunk Cookie Recipe
- Double Lemon Cheesecake Bars
- Lemon Muffins with Pudding Mix
- Cake Mix Lemon Cheesecake Bars
Recipe
White Chocolate Chunk Lemon Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, room temperature (114 grams)
- ½ cup packed dark brown sugar (110 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 cup plus 1 ½ tablespoons all-purpose flour (140 grams)
- ½ teaspoon salt
- ⅜ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- 1 ½ teaspoons lemon extract or lemon oil
- 2 cups white chocolate chunks
Instructions
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Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally. Beat in egg.
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In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
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Add white chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
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Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.
Notes
