Today I came into work and a coworker with a lemon tree brought in a big sack of fresh lemons. I took a couple of them and pondered the possibilities of baked goods with fresh lemons. Of course lemon curd and lemon bars crossed my mind but those can require up to 6 eggs per recipe and with the current egg prices I decided that would be better to save for another time. Instead, I took to Instagram to search for lemon recipes and came across these delightful looking lemon white chocolate chip cookies and bonus, they only require 1 egg!
This cookie recipe posted by Cookie Dough Diaries looks amazing and after going over the recipe, it sounds fairly easy too. It’s 10 ingredients, all standard stuff, and essentially just requires a mix and bake. No chill step or anything of the sort. Just a quick and easy recipe, my favorite kind.
This recipe starts pretty standard by creaming butter, sugar, and lemon zest together. It calls for 3 tablespoons of lemon zest and I found this took 3 standard size lemons so, roughly 1 tablespoons of zest per lemon. Next you add in an egg and lemon juice, only 1/2 tablespoon. I squeezed the juice out of half a lemon and had over double what I actually needed so now sadly I have 2 naked, zested lemons sitting in my fridge, unused. Next add the dry ingredients, flour, salt, baking soda, and baking powder, into the dough and once combined, top it off with white chocolate chips.
This dough smelled and tasted amazing. Similar to a sugar cookie dough but more soft and moist. The recipe calls for a dough ball that is 1.5 tablespoons big to get 24 cookies but I chose to use my 1 tablespoon sized scoop and got 32 cookies scooped out. I put one dozen on a sheet pan and into the oven at 350°f. The recipe calls for 8-12 minutes at a larger size but I found 8 minutes to be perfect for my slightly smaller cookies.
These cookies looked really good baked. They didn’t spread which was super exciting because usually a recipe requires a chill step to avoid spreading but this recipe didn’t have one, which worked out perfectly. The cookies cooked evenly and the bottoms didn’t brown unevenly. My white chocolate chips that were at the bottom of the cookie and touching the pan however did get close to burnt in color. I have been trying out different white chocolate chips and hadn’t baked with these yet but I’ve never seen this happen before, I’m not sure what caused it. It did not affect the taste however.
These cookies are insanely soft and so so so tasty. It’s not overwhelming lemon, and just enough white chocolate to compliment that citrus flavor. I can’t express to you how soft these cookies, they just melt in your mouth. You know that moistness you get from a box mix that seems like you could eat it two weeks later and it would still be soft? That is exactly what this is like. This recipe is what a box mix wants to be when it grows up. I can’t believe how easy this recipe was for amazing this cookie is. Citrus isn’t my go to flavor for cookies but this recipe is phenomenal and it’s going into my bookmarks to be baked again soon. You’ve got to give these a try and tell me what your take is.
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