LEMON WHITE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
- Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.
CHOCOLATE CHIP LIME COOKIES
These are chocolate chip cookies with a hint of lime, which gives them a nice darker shade and a noticeably different taste. If you use the iced tea scoop instruction, instead of the tablespoon method, the cookies will take somewhere between 15 and 18 minutes to cook.
Provided by Sacha Lynn
Categories Drop Cookies
Time 50m
Yield 16-48 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugars until they are fluffy (medium setting on a mixer).
- Gradually add eggs and vanilla and beat well.
- Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended.
- Stir in lime extract and chocolate chips.
- Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
- Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown.
- Remove from oven and let cool completely.
Nutrition Facts : Calories 268.6, Fat 12.9, SaturatedFat 7.8, Cholesterol 57.4, Sodium 211.6, Carbohydrate 34.1, Fiber 0.6, Sugar 17.5, Protein 3.3
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
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