I will admit that I think I’m pretty good at making cookies. I like making cookies and I make a lot of them. My kids get upset at me because I usually give them away (if I have them in the house I will eat them). I like trying new recipes too and most recipes don’t scare me. I can follow a recipe fairly well, until I spectacularly mess up. Then I tried these Lemon White Chocolate Cookies.
I was making these cookies for the first time and read the ingredient list wrong. Instead of 1 Tablespoon of lemon juice, I put in 1 Tablespoon of lemon extract. Yep, you read right, lemon extract. The cookies turned out with a very strong lemon flavor with the white chocolate smoothing it out. For those of us who like lemon it was actually really good. The next time I made them I decided to follow the recipe because if they turned out good with the extract they should be good with the right ingredients, right? Wrong! They were okay, I guess. Kind of bland with no real depth to them. Nothing special.
So I went back to the book, scratched out juice and wrote in extract. Now I have a great lemon cookie because I didn’t read the recipe right. I don’t put in the nuts because I don’t like nuts in cookies but if you want to try it the recipe recommends walnuts or cashews. I hope you enjoy these Lemon White Chocolate Cookies as much as I do!
This recipe was adapted from the book Nestle Collection. It’s an awesome book, and fairly inexpensive on amazon (because I think it’s out of print).
- ¾ cup (1½ sticks) butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon extract
- 1½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (12 oz package) white chocolate chips
- Preheat oven to 350 degrees.
- Soften butter, either leave it on the counter for a while or pop it in the microwave for 20 seconds.
- Cream butter, brown sugar and granulated sugar together.
- Mix in egg.
- Add lemon extract.
- Add salt and baking soda.
- Slowly add flour while mixer is on low.
- Fold in white chocolate chips.
- Put on baking sheet in 1 tablespoon heaps.
- Bake for 8-12 minutes, until the edges are lightly browned. Or longer depending on how crispy you want your cookie.