Prep Time:
Yield:Description
Chewy, buttery lemon drop cookies studded with white chocolate chips.
Ingredients
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened to room temperature
1 cup brown sugar
3/4 cup white sugar
1 – 1/2 teaspoons pure vanilla extract
1 – 1/2 teaspoons pure lemon extract
zest of one lemon
2 eggs
1 – 1/2 cups white chocolate chips
Instructions
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, salt and baking soda. Set aside.
In the bowl of an electric mixer, cream butter and sugars.
Mix in vanilla extract, lemon extract, and lemon zest along with one egg. Add second egg and mix.
Slowly beat in flour mixture in several additions, mixing lightly between each.
Fold in white chocolate chips.
Scoop golf ball sized balls of dough onto a parchment lined baking sheet and bake for 10 minutes or until edges are just turning golden brown.
Notes
If time allows, chill dough before baking. I like to do this by scooping the dough into balls and placing them onto a single baking sheet or large platter, spaced very close together, then refrigerating them, covered, for about an hour or up to overnight. When baking time comes, move the balls to a new baking sheet, spacing them far enough apart to leave room for spreading.