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1 cup Cold Butter ((cut into cubes))

1 cup Sugar

⅔ cup Brown Sugar

1 large Egg

1 large Egg Yolk

Zest from 2 lemons (adjust this based on how lemony want your cookies)

2 Tablespoons Fresh Lemon Juice

1 teaspoon Lemon Extract ((optional))

3 ¼ cups Flour * (SEE NOTES)

1 teaspoon Cornstarch

¾ teaspoon Baking Soda

¾ teaspoon Salt

2 cups Lemon Chips or White Chocolate Chips

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1. In a large mixing bowl, add cubed butter, sugar, and brown sugar. Cream together using a hand/stand mixer with the paddle attachment for 4 minutes, scraping the sides of the bowl halfway through. For an additional 2 minutes, using the whisk attachment, beat the mixture to aerate it.

2. Add egg, egg yolk, lemon zest, lemon juice, and lemon extract (if using). For extra lemon flavor, add more lemon zest.

3. Fold in flour, cornstarch, baking soda, and salt just until combined. Fold in lemon flavored chips or white chocolate chips.

4. Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking.

5. Place in refrigerator for 30 minutes. Halfway through, preheat the oven to 400 degrees.

6. Place cookies on baking sheet with parchment paper.

7. Bake for 9-11 minutes. If using a dark colored baking sheet, the bottoms will bake quicker so keep an eye on them when you are around the 9 minute bake time. After baking, let set-up for at least 10 minutes.

NOTE:

Measure flour properly by spooning and leveling. If you measure improperly you will have too much flour and flat/dry cookies.

For the flour, I use 2 ¼ cups of all-purpose flour and 1 cup of cake flour. This is an optional substitution and you can follow the recipe above if you don’t have cake flour.

These are LARGE cookies. Roll into large (6 oz) balls. They will flatten as they bake.