Levain‑Inspired Lemon White Chocolate Cookies

Preheat the oven to 350°F (350°F) and place a rack in the middle of the oven.

In a large mixing bowl, combine the brown sugar, white sugar, and lemon zest; stir until the mixture is fragrant and the zest is evenly distributed.

Add the cubed cold butter to the sugar‑zest mixture. Using a wooden spoon or spatula, mix just until the butter is incorporated and the texture is smooth—do not cream the butter.

Beat in the two egg yolks, the whole egg, vanilla extract, and lemon extract. Mix until the wet ingredients are fully combined and the batter looks glossy.

In a separate bowl, whisk together the all‑purpose flour, baking powder, salt, baking soda, and cornstarch until no lumps remain.

Gradually add the dry flour mixture to the wet batter, stirring gently with a spatula. Stop mixing as soon as the dough comes together; it should look slightly shaggy and barely combined.

Fold the white chocolate chips into the dough, ensuring they are evenly distributed without over‑mixing.

Using a kitchen scale, portion the dough into 6‑ounce (≈170 g) balls. This yields eight large cookies. Place each ball on a parchment‑lined baking sheet, spacing them about 2 inches apart.

Cover the baking sheet with plastic wrap and place it in the freezer. Freeze the dough balls overnight (or at least 8 hours) to develop flavor and improve texture.

When ready to bake, remove the dough balls from the freezer and place them directly on a preheated baking sheet. Bake for 16–20 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers are set but still soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Let them rest for an additional 20–30 minutes before serving so the centers set fully.