Cookie lovers like me would probably agree that nothing makes lazy summer afternoons more pleasant than relaxing on the couch with a plate of cookies and iced tea. Such afternoon cookie breaks are the essence of easy summertime living, especially in the record-breaking heat wave.
Being a natural baker at heart, I’m often compelled to pull out my mixer, toss sugar and butter in the bowl, and mix up a batch of chocolate chip-speckled treats. In the summer, I replaced the dark chocolates with a more refreshing combo- lemon and white chocolate. I used lemon three ways: extract, zest, and juice to create a more robust lemon flavor while the spoonful of honey helps keep the cookies moist.
End any summertime meal deliciously with these lemony babies!
- 1/2 cup of unsalted butter, melted
- 3/4 cup of granulated sugar
- 2 tablespoons of light brown sugar
- 1 large egg
- 1 tablespoon of lemon extract
- 2 tablespoons of lemon zest
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- 2 cups of flour
- 2 teaspoons of cornstarch
- Pinch of salt
- 1 teaspoon of baking soda
- 1 cup of white chocolate
1. Preheat oven to 180 deg Celsius.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in honey, egg, lemon zest, extract and juice. Scrape sides and mix again.
3. Stir in all dry ingredients slowly until just combined. Scrape sides of bowl and mix again briefly.
4. Add in the white chocolate chunks
5. Form approximately 12 equal-sized mounds of dough by hand or using ice-cream scoop, roll into balls, and flatten slightly.
6. Place dough mounds on baking sheet, spaced at least 2 inches apart.
7. Bake for about 10 minutes, or until edges have set, don’t overbake as cookies firm up as they cool.
8. Allow cookies to cool on baking sheet for about 10 minutes before serving.