Lemon White Chocolate Chunk Cookies Recipes

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.

Steps:

• 1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally. Beat in egg. 2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix. 3. Add white chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight. 4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

Steps:

• Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
• Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended.
• In a seperate bowl combine the flour, baking soda and salt together.
• Add flour mixture to the butter mixture and stir until completely blended.
• Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet.
• Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.