Lemon White Chocolate Chip Cookies

  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: about 36 cookies
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2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon cream of tartar

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup sugar

1 tablespoon finely grated lemon zest (from 2 lemons), plus 1 tablespoon fresh lemon juice

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/2 cups white chocolate chips


  1. 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.
  2. 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.
  3. 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.
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