The Tastiest White Choc and Lemon Cookie Recipe Ever
I’m not going to lie, I’ve always had a hard time understanding why people would make cookies when you can easily just buy them already made. Maybe this stems from my disdain for washing up and cleaning up the kitchen after I’ve spent all that time baking, or the fact that Subway cookies and Oreos exist.
But… I promise you these cookies are worth it. Not just because they’re super easy to make and require minimal washing up, but because Arnott’s don’t have these on the market… yet (I’m expecting a call any minute now).
This white choc and lemon cookie recipe contains the perfect balance of buttery, crunchy, chewy, sweet, tart and golden deliciousness there is. There’s something refreshing about the lemon in these cookies. It helps cut through the richness of the white chocolate and the buttery flavour in the cookies, helping to balance them out.
I should also mention that these are seriously addictive, and I promise not to judge if you can’t stop at just one or two (I mean batches, not single cookies!). If you’re looking for some comfort there is nothing better than the way these cookies make the house smell as they bake. Well actually, there is – it’s the way they taste!
White Choc and Lemon Cookie Recipe
This white choc and lemon cookie recipe makes approximately 24 cookies.
100g Unsalted Butter
100g White Chocolate
2 tsps Vanilla Extract
1 tsp Lemon Extract
1 ½ cups Plain Flour
½ tsp Bi-Carb Soda
Pinch of Salt
½ cup White Sugar
¼ cup Brown Sugar
½ cup White Chocolate Chips
Zest of 1 Lemon
1 – Preheat oven to 180oc
2 – To a microwave safe jug; add butter, chocolate and extracts. Microwave on high for 1 minute and allow to stand for 2 minutes before whisking to combine – set aside to come to room temperature.
3 – In a large bowl combine the dry ingredients along with the chocolate chips and lemon zest. Using a whisk, gently mix the ingredients to distribute evenly and remove any lumps.
4 – Once the butter mixture has cooled, whisk in the egg until combined.
5 – Add the wet ingredients to the dry and mix until fully combined.
6 – Onto lined cookie sheets, drop tablespoons of cookie dough spaced roughly 4-5cm apart.
7 – Bake cookies for 15 minutes or until lightly golden – allow to cool on cookie sheet before removing.
Do you make cookies in your house, or are you strictly a ‘whack a packet of Arnott’s in the trolley and call it a day’ type? Drop a comment below and let me know.