Ingredients: |
Ingredients: 2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon cream of tartar
¼ teaspoon salt
1 ½ 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
½ teaspoon pure vanilla extract
1 ½ cups white chocolate chips
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Directions: |
Directions:Preheat oven to 350º. Line two baking sheets with parchment paper (if you use two, have the oven racks on the two middle spaces in the oven. If you use one baking sheet, you'll have to work in batches, so stick the dough in the fridge while the other cookies are baking, and be sure to let the pan cool down completely before starting another batch).
Mix the flour, baking soda, cream of tartar and salt in a medium bowl and set aside.
Beat the butter, sugar, and lemon zest in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until completely incorporated. Beat in lemon juice and vanilla. On the lowest setting, beat in the flour, working in small batches until it's all incorporated. Use a wooden spoon to stir in the white chocolate chips.
Drop by tablespoonfuls about 2 inches apart on the parchment-lined pan. Bake, turning halfway (or switching the pans halfway) until the cookies are just golden around the edges, about 10-12 minutes. Let cook 3-5 minutes on the baking sheets, then transfer to a rack to cool completely.
Store in an airtight container if they last long enough to store! |
Personal
Notes: |
Personal
Notes: As we all know, I LOVE Food Network. As we all also know, I am no baker. I made these cookies from the Food Network Magazine with EXTREME trepidation, and they turned out perfectly! Be sure you pull them (and any other cookies you try to make) out before you actually think they're done. They continue to cook for a few minutes even though they're out of the oven. The edges really should be barely golden when you pull them out of the oven, and after the cooling time on the pan, they'll crisp up (but not burn) around the edges and on the bottom, but they'll be soft and chewy in the middle.
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This recipe for Lemon White Chocolate Chip Cookies is from