I’m a fan of lemon all year long but there’s just something about lemon in the summer time that feels right.

Ingredients:

3 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp baking soda

1/2 tsp cornstarch

2 sticks cold butter, cubed

1 cup brown sugar

3/4 cups granulated sugar

2 egg yolks

1 egg

1 tsp vanilla extract

1/2 tsp lemon extract

Zest of 2 lemons

12 oz white chocolate chips or chopped white chocolate

Preparation:

In a mixer, add the cold cubed butter & mix until just combined. Mix in the egg yolks, egg, vanilla & lemon extract until combined. In a separate bowl, whisk together the flour, baking powder, salt, baking soda and cornstarch. Add the dry ingredients to the wet and mix until barely combined. Fold in the white chocolate. Portion into giant 6oz dough balls. Freeze for a minimum of 2 hours and ideally overnight.

Preheat oven to 375° F (I lowered to 350° F) after the first tray and bake for 18-20 minutes until golden around the edges but still soft in the middle. Let the cookies rest for 20-30 minutes before eating – they continue baking internally while cooling.

Enjoy!

Source: TikTok: BetterBakesByGrace