These Meyer Lemon White Chocolate Chip Cookies may be the perfect bite. Tempting sweet lemon cookies, with hints of white chocolate and a touch of sea salt. They have become a favorite and are frequently requested for parties.
Keyword Meyer Lemon White Chocolate Chip Cookies
AuthorMean Green Chef
1 1/2cups (180 grams)all-purpose flour
1/2 teaspoon kosher sea salt
1/4 teaspoon baking powder
1/8 teaspoonbaking soda
1/2cup (115 grams)unsalted butter, softened
1/2 cup (90 grams)brown sugar,packed
1/2 cup (100 grams)sugar
½ teaspoon pure vanilla extract
1 egg,room temperature
1 teaspoon Meyer Lemon zest
2 Tablespoons Fresh Meyer Lemon juice
1cup (175 grams)white chocolate chips
1/4 cup (25 grams)confectioners' sugar
Using a medium bowl, whisk or sift together the flour, salt, baking powder, and baking soda (whisk for at about 20 seconds until well combined). Set aside.
In a mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Beat in the vanilla extract, egg, Meyer Lemon zest, and juice until well combined.
Scrape down the sides of the bowl and mix again to make sure everything is combined.
Stir in the flour mixture and chips until just blended, making sure to scrape the bottom of the bowl to get all of the flour.
Transfer your dough into a glass bowl, take a piece of plastic wrap and wrap around your dough. Then tightly cover the top of the bowl with another piece of plastic wrap.
Place in the fridge and chill 8 hours or overnight.
Preheat oven to 350°F/175°C
Sift the confectioners' sugar onto a large plate. Form chilled dough into 1 inch sized balls. Roll the balls in the confectioners' sugar then place 2 inches apart on the lined sheet pans.
Bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no wet sheen appearance).
Remove from the oven and allow to cool for a 5 minutes before transferring to a wire rack to finish cooling.
Prep time is approximate.
Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.