Lemon Lime White Chocolate Chip Cookies Recipes

LEMON WHITE CHOCOLATE CHIP COOKIES

Lemon White Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 tablespoon finely grated lemon zest (from 2 lemons), plus 1 tablespoon fresh lemon juice
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups white chocolate chips

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.

LEMON LIME WHITE CHOCOLATE CHIP COOKIES

Lemon Lime White Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories dessert

Time 1h20m

Yield 4 1/2 dozen cookies

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons lemon zest
2 tablespoons lime zest
1 tablespoon vanilla extract
2 cups white chocolate chips, preferably Ghirardelli

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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