Levain‑Inspired Lemon White Chocolate Cookies
Crisp‑edged cookies with a soft, lemon‑infused center loaded with sweet white chocolate chips. The bright citrus zest and a hint of vanilla give the dough a fragrant, refreshing flavor that’s perfect for any occasion.
Maker: Grace Fahey
From: Instagram(view original)
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Cooking context
40 min estimated total time for 8 servings.
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Ingredients
- 14 oz all‑purpose flour
- 0.28 oz baking powder
- 0.11 oz salt
- 0.21 oz baking soda
- 0.14 oz cornstarch
- 8 oz cold butter
- 7 1/10 oz brown sugar
- 4 1/5 oz white sugar
- 2 egg yolk
- 1 whole egg
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 lemon zest
- 12 oz white chocolate chips
Instructions
- 1Preheat the oven to 350°F (347°F) and place a rack in the middle of the oven.
- 2In 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.
- 3Add 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.
- 4Beat 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.
- 5In a separate bowl, whisk together the all‑purpose flour, baking powder, salt, baking soda, and cornstarch until no lumps remain.
- 6Gradually 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.
- 7Fold the white chocolate chips into the dough, ensuring they are evenly distributed without over‑mixing.
- 8Using 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.
- 9Cover 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.
- 10When 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.
- 11Allow 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.
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Frequently asked questions
- How long does it take to make Levain‑Inspired Lemon White Chocolate Cookies?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Levain‑Inspired Lemon White Chocolate Cookies recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Levain‑Inspired Lemon White Chocolate Cookies recipe come from?
- It was shared by Grace Fahey on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.