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A close-up of a half-eaten lemon cookie on a white plate, showcasing its crumbly texture and white chocolate chunks.

Giant White Chocolate Lemon Cookies

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  • Author: Brittany
  • Total Time: 25 minutes + 1 hour cooling
  • Yield: 6 giant cookies 1x

Description

These giant white chocolate lemon cookies are thick, soft, and bursting with lemon flavor. Golden on the edges, chewy in the center, and packed with creamy white chocolate chips. These easy lemon and white chocolate cookies deliver bakery-style cookies right from your kitchen – no chill time required.

Ingredients

Units Scale
  • 1/2 Cup Unsalted Butter (cool)
  • 3/4 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1 Teaspoon Lemon Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Lemon Zest (optional)
  • 2 cups All-Purpose Flour
  • 1 Teaspoon Corn Starch
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt (heaping)
  • 1 1/4 cup White Chocolate Chips

Instructions

  1. Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
  3. Butter: Add cool, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
  4. Cream the Sugars: Add the brown sugar and granulated sugar and mix on medium until combined and fluffy.
  5. Wet Ingredients: Add the egg, egg yolk, lemon extract, vanilla extract, and lemon zest (optional) until just combined. (don’t over mix!)
  6. Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
  7. White Chocolate Chips: Add the white chocolate chips – pulse the mixer until evenly distributed.
  8. Shaping the Dough: Scoop dough, then weigh to about 5 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big! (see notes for a photo of what your dough mound should look like before baking.)
  9. Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
  10. Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying.
  11. Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.

Equipment

(affiliate)

Notes

Shaped Cookie Dough:

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://coveandkitchen.com/giant-white-chocolate-lemon-cookies/