Lemon and white chocolate NYC cookies are soft, chewy, and filled with refreshing lemon zest and white chocolate chips, creating a delightful sweet and zesty flavor profile. These cookies, with their chunky texture and irresistible taste, have quickly become one of my favorite creations. The addition of a silly pun at the end adds a touch of whimsy to the recipe. Enjoy!
Ingredients:
- 120g salted butter, softened
- 100g brown sugar
- 80g caster sugar
- Zest of 2 lemons (approximately 2 tbsp)
- 1-2 tbsp lemon extract
- 1 egg, at room temperature
- 300g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- White chocolate chips (about 100g or as desired)
Method:
- In a bowl, combine the sugars and lemon zest, massaging them together until fragrant and well mixed.
- Whisk in the softened butter until combined.
- Add the egg and lemon extract, whisking until fully incorporated.
- Fold in the flour, baking powder, and baking soda until a dough forms.
- Gently fold in the white chocolate chips.
- Roll approximately 100g of cookie dough into a ball and place it on a lined plate or baking tray. Add extra white chocolate chips on top of the cookie dough ball.
- Chill the plate or tray of pre-rolled cookie dough in the fridge for 1-2 hours to prevent excessive spreading during baking.
- Preheat the oven to 180C (350F).
- Place the chilled cookie dough balls on a lined baking tray and bake at 180C (350F) for 15-20 minutes or until golden brown. Adjust the baking time according to your desired level of gooeyness.
- Allow the cookies to cool slightly before serving. This recipe yields 8 large cookies.
