It's all about lemon this week!
Lemon white chocolate cookies and a sourdough discard lemon loaf for Extra Bite Subscribers!
Today I’m sharing lemon & white chocolate cookies and a sourdough lemon loaf for Extra Bite subscribers.
The cookies have a delicate lemon flavor that pairs really well with white chocolate. I just use the zest of the lemon, not the juice, because I wanted to keep them nice and chewy. I found that when I added the acidic juice, they became more cakey cookies. The main flavour of lemon comes from the zest anyway! My favourite part is rubbing the zest into the sugar at the beginning to release the oils - it smells so good. Take care when zesting your lemons not to bring in any of the white pith, which can be a bit bitter.
Ingredients
You can find the printable recipe here.
190g (1 ½ cups*) all-purpose flour
½ tsp baking soda
¼ tsp salt
150g (3/4 cup) granulated sugar
1 ½Tbsp finely grated lemon zest
113g (½ cup) butter, softened to room temperature
1 large egg
1 teaspoon vanilla paste or extract
160g (1 cup) white chocolate chips
*The cup sizes given are for US-size cups. Note that these are smaller than metric cups. For best results, use grams.
Method
Preheat the oven to 350°F/180°C—line baking sheets with parchment paper.
Add granulated sugar and lemon zest to a large bowl. Use your fingers or a fork to rub the zest into the sugar to release the lemon oils.
Add in the butter. Beat the butter and sugar mixture with an electric mixer on medium-high speed for 2-3 minutes until light and creamy.
Beat in the egg and the vanilla until combined.
Add the flour mixture to the wet ingredients. Stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining.
Add in the white chocolate chips and stir to combine. Use a small cookie scoop or a tablespoon to take one and a half tablespoons of dough for each cookie. Roll into cookie balls.
Space the dough balls at least two inches/5 cm apart on each prepared baking sheet.
Bake the cookies for around 9-11 minutes until golden brown around the edges, but the middles are still soft. The baking time will depend on your oven. Don't over-bake them.
For extra-round cookies, use a large round cookie cutter to scoot around the baked cookies to push them into even circles.
Allow them to cool on the baking tray for 5 minutes before moving them to a wire rack to cool further.
An Extra Bite
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Thank you so much to those who support this newsletter through a paid subscription. This week's extra bite is soft lemon loaf made with sourdough discard!
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