So on Friday, when my sister bailed on me and I was left alone in my apartment with nothing to do, I decided to whip up a summer version of the classic chocolate chip cookie. Chuck the bittersweet chocolate for white chocolate chips, lemon zest and lemon juice and we're good to go.
Lemon white chocolate chip cookies
adapted from David Lebovitz
1 cup + 2 tablespoons all-purpose flour
3/8 teaspoon baking soda
pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature and cut into cubes
1/2 cup packed light brown sugar
1/4 cup + 1 tablespoon granulated sugar
1/2 teaspoon lemon juice
1 teaspoon lemon zest
1 large egg, at room temperature
1 cup walnuts, toasted and chopped
7 oz white chocolate chips
1. Whisk flour, baking soda and salt in a medium bowl. Set aside
2. Beat butter, sugars, lemon zest and lemon juice together until smooth. Beat in egg until thoroughly incorporated.
3. Blend in flour mixture, nuts and chocolate chunks until just incoporated.
4. Divide the dough in half and shape into a log about 9 inches long.
5. Chill until firm (at least 24 hours). I put mine the freezer, cheating a little bit.
1. Preheat the oven to 350 degrees. Butter and flour a baking sheet or line with parchment paper.
2. Slice the logs into 3/4 inch thick disks. Place disks three inches apart on baking sheets.
3. Bake cookies, rotating midway through, until very lightly browned in the center. Overall baking time should be 10 to 12 minutes.
Keeps for four days in an airtight container.
Dough keeps in the fridge for one week, the freezer for one month.