Name: Lemon Lime White Chocolate Chip Cookies
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 1/2 dozen cookies
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 2 sticks (1 cup) unsalted butter, at room temperature; 3/4 cup light brown sugar; 3/4 cup granulated sugar; 1 large egg, at room temperature; 2 tablespoons lemon zest; 2 tablespoons lime zest; 1 tablespoon vanilla extract; 2 cups white chocolate chips, preferably Ghirardelli

Directions

Special equipment:

a 1-tablespoon cookie scoop

Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

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Lemon Lime White Chocolate Chip Cookies

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