Brown Butter Lemon White Chocolate Cookies (Edit recipe)

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If you love cookies that are the perfect balance between rich and refreshing, you will love these Brown Butter Lemon White Chocolate Cookies. They’re soft and chewy, studded with white chocolate chips, and just the right amount of zesty lemon to brighten every bite. And the best part? They come together in under an hour–no chilling required!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

12

Serves: 18

Ingredients

1 cup Butter, Unsalted
2 cups All Purpose Flour
0.75 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
0.5 cup Granulated White Sugar
0.5 cup Light Brown Sugar, packed
1 whole Egg, at room temperature
1 whole Egg Yolk, at room temperature
2 Tbsp Lemon Zest
1 Tbsp Lemon Juice
6 oz White Chocolate, chips or chopped chocolate bar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a large baking sheet with parchment paper.
In a small saucepan, melt the butter over medium-high heat. Cook, stirring occasionally, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl to cool.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
To the cooled butter, add the sugars and whisk together.
Add the egg, yolk, lemon zest, and lemon juice and whisk vigorously for 1 minute or until the mixture is lighter in color.
Fold in the dry ingredients until almost combined with just a few streaks of flour still visible.
Fold in the chopped white chocolate just until combined. Allow the cookie dough to sit for 10 minutes.
Using a 2 tablespoon scoop, scoop the dough onto the baking sheet, leaving 2 inches of space between each cookie.
Bake for 11-13 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
Allow to cool for 5 minutes on the hot sheet pan, then transfer to a wire cooling rack.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days. Freezer: Store leftover cookies in a freezer-safe bag and freeze for up to 3 months.

Make ahead: Place scooped cookie dough onto a small baking sheet and freeze until solid, then transfer to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, adding an extra 1-2 minutes to the bake time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	15 g
Carbohydrates:	27 g
Protein:	6 g
Cholesterol:	37 g
Sodium:	99 mg
Fiber:	0 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.