Lemon White Chocolate Chip Cookies
- Level: Easy
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 127
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 22
- Sodium
- 62
- Total: 55 min
- Active: 30 min
Ingredients
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
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.