| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 4 1/2 dozen cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 54 servings |
| Calories | 104 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 40 mg |
Reviews
After reading 28 five-star reviews, I have to wonder if any “less than excellent” reviews have been filtered out. These cookies are good but nothing special. Additionally, this recipe needs a couple of changes. First and most importantly, this calls for way too many white chocolate chips! I only used one cup as opposed to the 2 cups stated in the recipe and IMO it was still too many. If I wanted a white chocolate chip cookie with lemon flavor, this would be fine but the chips only added filler and more unnecessary sugar. Also, the oven temp was too high. They were crispy on the edges but raw in the middle so I reduced the temp to 350° with better results. These cookies are sadly flat (I even refrigerated the dough for an hour before baking. They’re not terrible but also not what I was expecting. If you make them, I suggest using lemon and lime juice and increasing the flour ratio. Zesting 4 tablespoons of lemons and limes was too much work for a mediocre cookie.
Made these today….Yum. my husband said he was in love…warm cookies. I think that’s what he’s in love with. I read the reviews and they were correct
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Don’t miss saving this recipe!
These were delicious! Took them to a party and they were a hit.
Theses cookies are amazing! A family “new” favorite cookie.
First time reviewing one of Valerie’s recipes and this cookie was incredible. Way better than I expected. Summer in a cookie. Make these, you will not be disappointed.
Delicious. I basically followed the recipe but added a couple extra Tbl. of flour as I am not a fan of flat cookies. The worst part is zesting the lemons and limes! Give them a try, you won’t be disappointed!
Fantastic recipe…I used salted butter and it worked great.
Delicious and easy to make.
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Saw this episode this morning, knew I had to make them. Delicious nice summer flavors
Made with KA gf AP flour…….put in fridge overnight. OMG, what a refreshing take on my old tried and true! Froze some dough balls for later baking…… my gf son loves them (ok, the dough balls are in his freezer…….).