Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp (12g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 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). In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy (about 2–3 minutes).
  2. Beat in the egg, lemon juice, and lemon zest until fully incorporated and the batter looks velvety.
  3. In a separate small bowl, whisk together the flour, baking soda, and salt.
  4. Turn mixer to low and gradually add the dry ingredients to the wet batter. Mix only until the last streaks of flour disappear.
  5. Fold in the white chocolate chips by hand using a spatula.
  6. Scoop rounded tablespoons of dough (about 1.5 oz each) onto a prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until bottom edges have a subtle golden tint while tops remain pale.
  8. Remove from oven and let set on the pan for 5 minutes before transferring to a wire rack.