I like chewy cookies. Why do people even bake crunchy cookies?
Did you know that brown sugar is the ingredient that keeps cookies chewy instead of crunchy?! I didn't know this.
I don't really have anything else to say about these cookies except that they are good, y'all. They have very slightly crispy edges and the lemon and white chocolate work together beautifully.
Lemon White Chocolate Chip CookiesYields: 18-20 cookies
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup white sugar
1/2 tsp lemon juice
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of 1 lemon
3/4 cup white chocolate chips
1. Cream together butter and sugars until light and fluffy, about 4 minutes. Add egg and lemon juice and beat for about 1 more minute.
2. In a separate bowl, mix together flour, baking powder, baking soda, salt, and lemon zest. Add slowly to the butter/sugar mixture until just incorporated. Add in the white chocolate chips and mix until they're evenly distributed.
3. Refrigerate for at least 1 hour. Preheat oven to 350 degrees fahrenheit. Scoop cookies out onto a cookie sheet lined with silpat or parchment paper. Bake for 8 minutes [they will appear to be not done, but they will continue cooking after you take them out]. Let the cookies sit on the pan for 10 minutes before removing them to a cooling rack.