Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lemon White Chocolate Chip Cookies
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 127
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 62 mg
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 127
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 62 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
- Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.
