White Chocolate Chunk Lemon Cookies

Today’s cookie is based on a recipe from Wendy Gaynor, who owns a cookie shop in New York City. It’s a variation on her “Perfect Chocolate Chip Cookies” recipe, which can be found in this old Times article. But this is the lemon variation, and I got it from Lisa Ernst.

White Chocolate Chunk

Interestingly, Lisa doesn’t love white chocolate, but likes these cookies. I think I do too. They’re loaded with white chocolate (I used Lindt) and that of course, goes well with lemon. If I’d had it, I would have used lemon oil. Instead, I used about 1/2 teaspoon of lemon extract plus a tablespoon of lemon zest instead.

As I write this, I am noticing that I have now posted 3 recipes that don’t involve chocolate.  What’s happening to me?

 

White Chocolate Chunk Lemon Cookies
 
Prep time
Cook time
Total time
 
Wendy Gaynor's Lemon White Chunk Cookies
Author:
Serves: 36
Ingredients
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 cup plus 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3/8 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons lemon extract or lemon oil
  • 2 cups white chocolate chunks
Instructions
  1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally. Beat in egg.
  2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
  3. Add white chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
  4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.
  5. -36 cookies
Notes
Recipe courtesy of my friend Lisa.

 

lemon-white-chocolate-cookies.jpg

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Comments

  1. says

    Funny how so many people don’t care for white chocolate. I think you really have to have the right recipe for it to work well. These sound yummy- a lemon lover I am :)

  2. Jen says

    I actually like white chocolate better than actual chocolate. Otherwise, I swear I’m a good person.

  3. Alley says

    Oh, these look gooood. And, hey, I’m thrilled about recipes that don’t involve chocolate! I can’t eat it anymore so I’m always looking for good, non-chocolatey desserts.

  4. Gigi says

    Once again, great minds must think alike!

    I’m testing scone recipes this week and decided to try a lemon-white chocolate version. Unfortunately, my last lemon was looking a little haggard…so I made an orange-dark chocolate version instead.

    Now, as I look at these cookies, I’m having lemon-white chocolate envy! Tomorrow is another day, right?

  5. says

    Christy, thanks for the link! The sad thing is, we’re completely out of Samoa’s (aka Caramel Delights).

    Jen, I’ll still be your friend.

    Alley, sorry you can’t eat chocolate anymore, but I’m guessing you’re use to it. I’ll try to post more non-chocolate recipes. I’m okay with non-chocolate recipes so long as I have a small Dove chocolate or a Hershey’s kiss on hand…just something to take the edge off ;).

    Hi Gigi! Yes, tomorrow is another day and I hope it gets here soon because I’m tired of Wednesday. Lemon White Chocolate Scones sound excellent. I’m going to plan a special trip to New Jersey to visit your bakery. Really.

  6. Cathy says

    These are the best. I don’t care for chocolate, so these are great for me. My hubby took them to work and they were a hit. I add 1 1/2 tsp. of grated fresh lemon peel…gives the lemon a better flavor…more fresh lemon tasting.

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