These delicious soft and chewy lemon and white chocolate cookies are perfect for lemon- white chocolate lovers.
I love lemon and white chocolate together. I’ve shared my egg free soft lemon and white chocolate cookie cake before. The baking time is very important to give its softness. If you overbake it, then you may eat crunchy cookie slices. They will still taste good, but when they are soft, they are very delicious.
Today I share my chewy lemon & white chocolate cookies and baking time is essential again to make them chewy. You shouldn’t overbake so you can eat them chewy and soft.
In my lemon & white chocolate cookie cake, I use little amount of sugar. However, when you want to make a chewy cookie, you can’t use low amount of sugar. In order to make it chewy, we need moisture and sugar gives it. I also use cornstarch which helps for softness and chewiness.
You can read more about chewy cookies in my chocolate chip cookie and in my chocolate chip cookie cake posts.
Now we can go through the steps;
First I combine the flour, baking soda and cornstarch in a medium bowl and set aside. As in usual, I mix the sugar and lemon zest in a mixing bowl to bring the lemon flavor out. Then I add the cube butters and cream the mixture with paddle attachment. I scrape down the sides and bottom of the bowl as needed so they can mix thoroughly. Next, I add the egg, mix well, and scrape down the sides and the bottom again. I add the lemon juice and mix and after that I add the flour in 2-3 batches. When you add the lemon juice, the mixture may curdle. That’s ok, the flour will bring it back together;) Finally, I add the white chocolate and mix at low speed for 3-4 seconds until combined.
The dough will be sticky and you may think of adding some flour, but you shouldn’t. Even with this stickiness, you can shape the dough into balls and bake them. However, I like them thick, so I keep them in the fridge for 2 hours. Next, I shape the dough into 40 gram (2 tablespoons) balls. I add some more white chocolate and bake for 7-8 minutes until the edges are lightly brown. They come out of the oven puffy. Then I press down them gently with back of a spoon. (If you bake them immediately, your cookies will be thinner. ) I let them cool on the baking sheet for at least 20 minutes before eating.
Enjoy!
These soft and chewy lemon-white chocolate cookies are delicious! If you want thick cookies, you should keep the dough 2 hours in the fridge before baking.
- 330 g (2 cups and 5 tablespoons) all-purpose flour (dip and sweep)*
- 14 g (2 teaspoons) cornstarch
- 1 teaspoon baking soda
- 200 g (1 cup) granulated sugar
- 1 large egg
- 150 g (2/3 cup) butter, cut into cubes
- 60 g (1/4 cup) lemon juice
- 12 g (2 tablespoons) lemon zest
- 130 g (4,5 oz) white chocolate, roughly chopped
- 10 g white chocolate, roughly chopped for decorating
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Combine flour, baking soda and cornstarch in a medium bowl and set aside.
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Place the lemon zest into a mixing bowl and add the sugar. Rub them with your fingertips or mix them with a fork to bring the lemon flavor out.
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Add the butter and beat on medium speed until the mixture is creamy with a hand-held mixer or with paddle attachment if using a stand-mixer. Add in the egg and mix well. During these steps, stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula when needed to be sure they are all mixed.
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Add the lemon juice. Add the flour in 3 batches and mix well. After adding the lemon juice, the mixture may curdle which is ok. The flour will bring it back together. Stop the machine and scrape down the sides and bottom of the bowl as needed during the steps.
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Stir in the white chocolate chunks on low speed for 3-4 seconds.
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Cover the dough with plastic film and keep in the refrigerator for 2 hours.
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Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
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Remove the dough from the refrigerator and wait for 5 minutes until it comes to room temperature.
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Roll the dough into 40 gram (2 tablespoons) balls and place them on the baking sheet. You can add some extra chocolate chunks. Leave enough space between the balls about 2 inches (5cm).
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Bake for 7 to 8 minutes until they are lightly brown at the edges and soft in the center. Remove the baking sheet from the oven. The cookies will be puffy. Gently press down on the cookies with your fingers or with back of a spoon. Let them cool on the baking sheet for 20 minutes.