Lemon and white chocolate is a luscious combination. These cookies have a delicate lemon flavour that pairs really well with the creamy taste and texture of white chocolate chips. I like to use lemon extract in this recipe instead of fresh lemon juice because I don’t want the sourness of the juice to overpower the flavour of these cookies.

Ingredients:

• 3/4 cup butter, softened
• 1 1/2 cups light brown sugar
• 1 egg
• 1 tsp lemon extract
• grated zest from one large lemon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour
• 1 cup white chocolate chips

Method:

1. Preheat oven to 375F and grease baking sheets with nonstick spray or line with a silicone baking mat.
2. In a bowl, stir together the flour, baking soda and salt. Set aside.
3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until light and fluffy. This should take about 2 minutes.
4. Add the egg, lemon extract and zest. Mix until fully incorporated.
5. Next, slowly add in the baking soda, salt and flour.
6. Add in the white chocolate chips and mix until combined.
7. Roll dough into balls and place on prepared baking sheets. Bake for 12 minutes. Do not overbake if you want your cookies to stay soft and chewy!
8. Cool cookies on a wire rack.