Servings: 8
Calories: 778kcal
Equipment
- 2 large baking sheets
- parchment paper or silicone mat
- Rubber Spatula
Ingredients
- 1 cup unsalted butter cold and cubed
- 1-3 lemons, zested cleaned/rinsed
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon lemon extract optional
- 2 cups all-purpose flour
- 1¼ cup cake flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups lemon baking chips or white chocolate chips
- 2 large eggs
Instructions
- Soak your lemons in water and baking soda (I used 1-2 tsp) to clean them for 10-15 minutes. Rinse and dry lemons with kitchen towel. Zest the peels and combine it in a medium mixing bowl with granulated sugar. Rub zest and sugar together. Mix in the brown sugar, and lemon extract (if desired).1-3 lemons, zested, 1 cup granulated sugar, ⅓ cup light brown sugar, ½ tsp lemon extract
- In another bowl, whisk together the dry ingredients and set aside.2 cups all-purpose flour, 1¼ cup cake flour, 2 tsp baking powder, ¼ tsp baking soda, ¼ tsp kosher salt
- Cube the cold butter and add it to your stand mixer bowl. Toss in the sugars and mix on low speed. Do not mix to the point where the butter turns pale, just until sugars have been incorporated.1 cup unsalted butter
- Gradually pulse in the dry ingredients in small batches. Do not over-mix. Add in the lemon chips. Use a rubber spatula to scrape down the attachment and sides and bottom of the mixer bowl, breaking down any large butter pieces that may remain.2 cups lemon baking chips
- Lightly beat two eggs in a small measuring cup or bowl. Stream it in slowly into the dough as you may not need to use all of it. Continue on low speed. Once your dough absorbs the egg and comes together cleanly off the bowl, it's ready. You may or may not have a small amount of egg leftover. This all depends on how your flour absorbs moisture and size of eggs.2 large eggs
- Divide cookie dough into 8 balls around 6oz each (160-170g). Loosely roll dough together, keep the tops rustic. Place them all onto a tray, cover, and chill them for 1½ hours or overnight in freezer.
- Once ready to bake, preheat oven to 375℉ (190℃). Line cookie sheet with parchment paper.
- Place frozen cookie doughs about 2 inches apart. Invert the other empty baking tray upside down and place cookie tray on top, and transfer both into the oven. This method is especially helpful baking larger cookies in higher heat. It prevents the edges of the cookies from baking too quickly as the center continues to set.
- Bake for 22 minutes or until edges and top are golden brown, checking at the 20-min mark. Center should still appear soft. Transfer to wire cooling rack for 10 mins, then enjoy!
Notes
For best results, use a kitchen scale to measure flour and liquids. Most importantly for baking recipes where accurate measurements gives you the best chance for success, a scale is a vital tool in helping you achieve consistent results.
Nutrition
Serving: 1cookie | Calories: 778kcal | Carbohydrates: 99g | Protein: 10g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 455mg | Potassium: 218mg | Fiber: 1g | Sugar: 61g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg
Tried this recipe?Let us know how it was!
