Lemon and white chocolate cookies
Tart and sweet lemon and white chocolate cookies that are soft and chewy.
- 280 g flour (AP)
- 160 g butter (room temperature, unsalted, if you are using salted butter, you can omit salt below)
- 160 g sugar (white, granulated)
- 2 egg yolks (from large eggs)
- 2 lemons (juice and zest (I used 100 ml of lemon juice))
- 1 tsp baking soda
- 200 g white chocolate (roughly chopped)
- 1/4 tsp salt (table)
Prepare 2 large baking sheets lined with baking paper. Set aside.
Preheat your oven to 165°C fan.
In a medium bowl cream butter and sugar until light and fluffy. For about 5 minutes.
Add egg yolks, one a time and mix well. For about 2 minutes.
Add lemon zest and slowly add lemon juice.
Add baking soda, salt and flour, mix well until just combined.
Stir in chopped chocolate.
Chill the cookie dough in a fridge for at least 2 hours.
Scoop cookie dough on baking sheets. I used a cookie scoop and the weight of a cookie dough portion was 60 grams.
Arrange 6 cookies per baking sheet as cookies will spread.
Bake in the oven for 10 min.
Remove cookie sheets from the oven and using a cake ring or a cup, bring the edges of the cookies together and shape them into nice circles.
Let the cookies cool down on baking sheets completely. Be careful, when cookies are hot, they are soft and crumbly that is why they need time to rest.