Lemon White Chocolate Chunk Cookies
Grace | Better Bakes Kitchen
Inspired by Levain-style cookies, these lemon white chocolate cookies are thick, crispy on the outside, gooey in the middle, and bursting with citrusy flavor. A must-try for lemon lovers!
Lemon White Chocolate Chunk Cookies
Grace | Better Bakes KitchenInspired by Levain-style cookies, these lemon white chocolate cookies are thick, crispy on the outside, gooey in the middle, and bursting with citrusy flavor. A must-try for lemon lovers!
Chef's Tips
Don’t overmix the butter—just mix until smooth.
Rest the dough balls in the freezer overnight for best texture.
Let the cookies cool for at least 20 minutes to set the gooey centers.
Tools Used
Oven
Mixer
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Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins
Instructions
Prepare the Dough
- 1
In a bowl, rub lemon zest into the sugars until fragrant.
- 2
Add cubed cold butter and mix just until smooth—do not cream.
- 3
Add egg yolks, whole egg, vanilla, and lemon extract; mix until combined.
- 4
In a separate bowl, whisk together the dry ingredients.
- 5
Add dry ingredients to the wet mixture and mix until just combined.
- 6
Fold in white chocolate chips.
Shape and Freeze
- 1
Portion dough into 6 oz balls (makes about 8).
- 2
Place on a tray and freeze overnight.
Bake and Serve
- 1
Preheat oven to 350°F (175°C).
- 2
Place frozen dough balls on a lined baking sheet.
- 3
Bake for 16–20 minutes until golden brown on the edges.
- 4
Cool for 20–30 minutes before serving to allow centers to set.
Nutrition Facts
Serving Size: 1 large cookie (about 170g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
