Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (6g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp (6g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) white chocolate chips

Instructions:

  1. Beat the softened butter and sugar together on medium-high speed until the mixture is pale, fluffy, and has nearly doubled in volume.
  2. Mix in the egg, lemon zest, lemon juice, and vanilla extract. Beat for another 60 seconds until the batter looks velvety and well-emulsified.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until the white streaks of flour disappear.
  5. Gently fold in the white chocolate chips using a spatula.
  6. Scoop rounded tablespoons of dough and place them 3 inches apart on lined baking sheets.
  7. Bake at 350°F (175°C) for 8–10 minutes, removing them when the edges are just barely set and the centers still look slightly underbaked.