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Add the cold cubed butter and mix until just combined.
Mix in the egg yolks, whole egg, vanilla, and lemon extract until combined.
In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch.
Add the dry ingredients to the wet ingredients and mix until barely combined.
Fold in the white chocolate.
Portion into giant 6 oz dough balls.
Freeze the dough for at least 2 hours or overnight.
Bake at 375°F for 18–20 minutes until golden around the edges but still soft in the middle.
Let the cookies rest for 20–30 minutes before eating.