Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) white chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Beat softened butter, granulated sugar, and brown sugar on medium-high until pale and fluffy, then stir in the lemon zest.
  3. Beat in the egg, lemon juice, and vanilla extract on medium speed until smooth and fully incorporated.
  4. Whisk together flour, baking soda, and salt in a separate bowl; gradually add to the wet ingredients on low speed until just combined.
  5. Gently fold in the white chocolate chips using a spatula.
  6. Scoop rounded tablespoons of dough onto sheets, spacing 2 inches apart, and bake for 10–12 minutes until edges are barely golden brown.
  7. Allow cookies to firm up on the hot pan before transferring to a cooling rack.