It’s nearly impossible to feel blue while you’re eating one of these cheerful Lemon White Chocolate Chip Cookies! They’re lemony, buttery and so delicious. I tested these over and over until I got the best lemon flavor and the perfect texture. You’ll love the crisp edges and soft, chewy centers. They don’t require any chilling time, but if your cookies spread too much, you can chill the dough balls for 20-30 minutes before baking. Weigh your ingredients for the best results.
For extra cuteness, I added small yellow chocolate flowers. I used melted white chocolate chips, but candy melts work too. The candy mold I used makes 1/2-inch to 3/4-inch flowers. To find the mold I used, click here. If you use that mold or a similar one, I recommend buying more than one so you can make more chocolate flowers at one time. If you want to skip the white chocolate flowers, then add a few white chocolate chips to the top of each cookie before baking.
Lemon White Chocolate Chip Cookies
Ingredients
White Chocolate Flowers
- ½ teaspoon edible white or pearl luster dust optional
- ½ cup (85g) white chocolate chips
- 2 drops yellow oil based food coloring
- ½ teaspoon vegetable oil or neutral oil of your choice
Lemon White Chocolate Chip Cookies
- 1 ¾ cups (223g) all purpose flour, sifted
- ¼ cup (28g) cake flour, sifted
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- Zest of 2 medium lemons
- 1 large egg
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- ¾ cup (128g) white chocolate chips
Instructions
White Chocolate Flowers
- Prep silicone candy flower molds by brushing a small amount of luster dust into the cavities with a small food safe brush. This step is optional, but it gives your chocolate flowers a sheen and helps them to release from the mold.
- In a heat safe bowl, melt the white chocolate chips together with the vegetable oil over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Alternately, you can melt your white chocolate chips with short bursts in the microwave. Stir gently until smooth. Stir in the food coloring a little at a time until your desired shade is achieved.
- Transfer the melted chocolate to a piping bag with a narrow round tip or snip the tip off of a disposable piping bag. Alternately, you can use a food grade squeeze bottle with a narrow tip. Fill the cavities of the flower mold. Scrape off any excess chocolate with a small offset spatula. Place the mold in the freezer for a few minutes until set. Turn the mold over and bend it slightly to release the flowers. Repeat the steps until you have about 24-36 flowers.
Lemon White Chocolate Chip Cookies
- Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cake flour, salt and baking soda.
- In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in separate additions until well incorporated. Beat in the extracts until combined.
- On low speed, beat in the flour mixture just until combined. Fold in the white chocolate chips.
- Place 1/4 cup size portions of cookie dough onto the prepared cookie sheet, about 3 inches apart. I used a #20 portion scoop* and I placed 6 cookies on each cookie sheet. Bake one cookie sheet at a time. Bake until the tops of the cookies are set and the bottom edges begin to turn light golden brown, about 10-11 minutes. Do not over bake. Transfer the cookies to a cooling rack to cool completely.
- Apply the white chocolate flowers to the cooled cookies with a dab of melted white chocolate.
