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Lemon and White Chocolate Chip Cookies

11 mins Cook
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These Lemon and White Chocolate Chip Cookies by Orla Drumgoole are fresh, sweet, and full of flavour. The zing of lemon cuts beautifully through the creamy white chocolate, giving you a cookie that’s light but indulgent all at once. Bake a batch to enjoy straight away, or keep some in the freezer for a handy treat whenever the notion takes you.

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Lemon and White Chocolate Chip Cookies

Lemon and White Chocolate Chip Cookies

agnesgempackfoods-ie
prep time
15-20 mins
cooking time
11 mins
servings
30 small cookies
total time
30 mins

Equipment

  • Large baking bowl or stand mixer

  • Electric hand beater if not using stand mixer

  • Extra bowl for measuring

  • Weighing Scales

  • Measuring spoons

  • Zester

  • Juicer

  • Large spoon

  • Spatula

Ingredients

  • 125g salted butter at room temperature

  • 160g Gem Golden Caster Sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 ½ tbsp lemon juice

  • zest of 1 lemon

  • 300g Gem Plain Flour

  • 40g Gem Cornflour

  • 1 ½ tsp Gem Baking powder

  • ½ tsp Gem Bread Soda

  • a good dash of salt

  • 250g Gem White Chocolate Chips

Instructions

1
Cream together the butter and sugar with a hand mixer or paddle on a stand mixer until it forms a creamy fluffy texture.
2
Add the egg, vanilla and lemon juice and mix gently. It will slightly separate but it comes back together when you add the flour.
3
Tip in all the rest of the ingredients and mix well until combined.
4
Add the white chocolate chips and mix gently to incorporate them.
5
Use a spoon to scoop some of the mixture and shape with your hands, making them about 40g each.
6
Cool in the fridge until solid, then spread them out well on a parchment lined tray.
7
Bake for 11 minutes in a preheated oven at 180°C fan, or until the cookies just start to change colour.

Notes

Bake your cookies in batches and freeze half the dough. That way you’ll have fresh, warm cookies ready whenever you need them.
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