Lemon and White Chocolate Chip Cookies
December weekend baking is sorted with these easy, festive lemon and white chocolate chip cookies. Each bite is slightly crispt on the edges but soft and gooey in the centre.
- No lemons? Use oranges, clementines, mandarins or satsumas instead.
- No light brown soft sugar? Use coconut sugar or muscovado sugar instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
2 tsp Lemon zest
1 tbsp Lemon juice
150 g Unsalted butter / Vegan butter
90 g Light brown sugar
70 g Caster sugar
1 Egg (large)
220 g Plain flour
1 tsp Bicarbonate of soda
a pinch of Salt
190 g White chocolate chips (or chunks)
Festive edible sprinkles
- Preheat the oven to 190 C/170 fan/gas mark 4. Line two baking trays with reusable silicone mats or with baking paper.
- In a large mixing bowl, add the butter, light brown sugar and caster sugar. Use an electric whisk to beat until creamy. Beat in the lemon juice and large egg.
- Mix in the plain flour, bicarbonate of soda and salt with a spatula or wooden spoon.
- Add the white chocolate chips and lemon zest. Stir well.
- Use a teaspoon to scoop out small balls of the cookie dough and place them on the baking trays, spacing them apart. This mixture should make about 30 cookies. Top tip: Don't need 30 cookies freeze half of the dough raw to bake another time.
- Bake for 8-9 minutes, until golden brown on the edges and still slightly soft in the centre. Keep an eye on them – they'll colour quickly after 8 minutes in the oven.
- Leave the cookies on the tray to cool for 15 minutes. They will firm up and be easier to take off the tray.
How to store
Store in an airtight container for up to 3 days. You can freeze the raw dough for up to 3 months – just defrost it when you're ready to bake another batch and follow the recipe steps for cooking.
Top your desserts with cookie crumbles! Simple break the cookies over ice cream, whipped cream or yoghurt.