Cookies/ easy/ Fruit Desserts/ quick

Lemon White Chocolate Chip Cookies

April 23, 2014

Extremely soft cookies, loaded with white chocolate chips and burst with refreshing lemon flavor.

Unbelievably Soft Lemon White Chocolate Cookies

This blog is a clear evidence that most of my baking involves chocolate. And brownies. Lots of brownies. The reason is simple. I crave chocolate 24/7. While it isn’t easy to have these constant cravings, I’ve learned to live with them by eating chocolate all the time.
Case in point – today’s lemon white chocolate chip cookies.  I had no intention of adding chocolate at first, but faith interfered the second I laid my eyes on those white chocolate chunks I bought on my trip to Paris (a post about Paris bakeries is coming soon!). I just had to mix them into the batter. Lemon and white chocolate both have of a subtle, refreshing flavor, and they go together perfectly.

Unbelievably Soft Lemon White Chocolate Cookies

Today’s cookies are nothing like traditional lemon cookies, which are buttery, crackly, and tough. I wanted to create soft, melt-in-your-mouth cookies that burst with lemon flavor. I always prefer soft cookies, such as my soft chocolate chip cookies and vanilla pudding cookies. The softer- the better!

Unbelievably Soft Lemon White Chocolate Cookies

A few notes about the ingredients:
Brown sugar: For this recipe, I used an equal amount of granulated sugar and brown sugar (you can use either light or dark). Brown sugar adds chewiness and therefore in some of my cookie recipes I use more brown sugar than granulated sugar. Since brown sugar contains molasses, which gives a caramely flavor to cookies, I felt that for this recipe, too much brown sugar will interfere with the lemony flavor. I used enough brown sugar to add moistness and chewiness to the cookies, but without overpowering the lemon flavor. Using only granulated sugar for a more subtle flavor is also an option (the cookies will still be soft, but less chewy).
Lemon: For a strong lemon flavor I used 2 tablespoons of lemon zest. You can use 1 tablespoon for a more subtle flavor. In this recipe, I mix the zest together with the sugars. This step helps to bring out the lemon flavor.
Cornstarch: Cornstarch makes cookies soft like magic, so when I want my cookie to be extra soft I add 1-3 teaspoons of cornstarch. This ingredient is optional, but I strongly recommend adding it to your cookies!

Unbelievably Soft Lemon White Chocolate Cookies

To get to the perfect cookie texture you need to chill the dough and underbake the cookies. While chilling is not mandatory, when the cookies rest in the fridge, the flour absorbs the liquids, which results in thicker cookies. It’s your call, depending on how much time you have (and patience :)). Underbaking is my favorite trick for extra soft cookies. Take the cookies out of the oven as soon as the edges brown and are just starting to set. Wait for a few minutes until they cool down on the pan. They will be so soft that if you try to remove them right away, they will break. If you prefer crispy cookies, bake the cookies 1-2 minutes longer.

Unbelievably Soft Lemon White Chocolate Cookies Unbelievably Soft Lemon White Chocolate Cookies

These super soft lemony, white chocolaty cookies are like no other, trust me!

To understand the science and secrets behind making perfect chocolate chip cookies, read here and here.

4.5 from 2 votes
Lemon White Chocolate Chip Cookies
YIELD: 24 cookies

  • 1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
  • 1 teaspoon cornstarch (omit only if you must)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams or 3.5 ounces) granulated sugar
  • 1/2 cup (100 grams or 3.5 ounces) light or dark brown sugar
  • 1-2 tablespoons lemon zest from 1-2 lemons (use 2 tablespoons for strong lemon flavor)
  • 3/4 cup (1.5 sticks or 170 grams) butter, softened
  • 1 large egg , at room temperature
  • 1 cup (170 grams or 6 ounces) white chocolate chips or chunks
  1. In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
  2. In a medium bowl, mix together well granulated sugar, brown sugar and lemon zest. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar mixture and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the egg. Add flour mixture and mix just until combined. Do not overmix. Fold in white chocolate chips.
  4. I highly recommend (i.e. this is not mandatory and this step can be skipped) chilling the dough for at least 1 hour (or up to 3 days). This step results in thicker cookies that won’t spread in the oven while baking.
  5. Preheat oven to 350F/180C degrees. Line pans with parchment paper.
  6. If the cookie dough is hard to handle after refrigerating, leave it on the counter for a few minutes.
  7. Drop rounded balls of dough onto prepared baking sheet, the size of 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for about 8 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking (that’s how soft they are!). Then gently transfer to a wire rack to cool completely.
  8. Store cookies at room temperature in an airtight container for up to 3 days.
  9. Cookies can be frozen for up to 2 months.



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  • Reply
    Heather P @The Owl with the Goblet
    April 24, 2014 at 1:04 am

    Holy moly I bet these are amazing! They look so soft-chewy-sweet I wish I could grab one right out of my screen!!!

    • Reply
      April 24, 2014 at 5:49 am

      They are extremely soft-chewy-sweet and delicious 🙂 Come and take one 😉

  • Reply
    Nicole ~ Cooking for Keeps
    April 24, 2014 at 3:23 am

    Lemon and white chocolate are two of my fav ingredients at the moment. Love these guys!

    • Reply
      April 24, 2014 at 5:52 am

      I also have favorite ingredients ‘for the moment’. They change pretty often 🙂 Except for chocolate!

  • Reply
    April 25, 2014 at 7:38 pm

    There are not many recipes that make me go to the supermarket after i read them. Those cookies are so delicious. I just love lemon desserts! Thanks

    • Reply
      April 26, 2014 at 10:36 am

      Thanks Rene! I’m glad you liked them 🙂

  • Reply
    April 26, 2014 at 9:52 am

    These cookies sound amazing, Shiran! I love lemon recipes! 🙂

    • Reply
      April 26, 2014 at 10:35 am

      Me too! Thanks Jess 🙂

  • Reply
    Kloe's Kitchen
    April 26, 2014 at 3:19 pm

    These look beyond perfect! I love lemon and whit chocolate chips. To put them in a cookie all together is just genius!

    • Reply
      April 26, 2014 at 9:23 pm

      Thank you Kloe! I love the combination of lemon and white chocolate, and I’m glad you are too! 🙂

  • Reply
    April 27, 2014 at 6:08 am

    אני מאדדדדדדדדד אוהבת שוקולד לבן (הרבה יותר משוקולד רגיל) והשילוב עם לימון הוא השילוב הכי נכון עם השוקולד הזה לדעתי
    העוגיות האלה לידי לא היו מחזיקות הרבה זמן…. עניין של דקות 🙂

    • Reply
      April 27, 2014 at 9:25 am

      Same here Winnie! They were gone in no time 🙂

  • Reply
    April 28, 2014 at 12:01 pm

    Yum! They look delicious. I love classic choco-chips and I’ll try these asap! Thanks for sharing this mouthwatering recipe

    • Reply
      April 28, 2014 at 3:08 pm

      You’re welcome Isabel 🙂 I’m glad you liked them!

  • Reply
    September 13, 2014 at 6:13 pm

    These are officially my new favorite cookie…I am taking them to my mother’s house to share otherwise I will eat them all. thanks SOOO much!! will be something I go back to often.

    • Reply
      September 14, 2014 at 11:09 am

      Thank you for taking the time to share this with me Stacey! I’m sooo glad you like them 🙂 And I know what you mean, I can eat all of them right out of the oven!

  • Reply
    March 5, 2015 at 6:49 pm

    These cookies turned out great! Thank you so much for the recipe 🙂

    • Reply
      March 6, 2015 at 3:21 am

      Thank you so much Lauren! 🙂

  • Reply
    August 8, 2015 at 8:21 pm

    Do you think this recipe would still work if i swirl some strawberry puree into the dough?

    • Reply
      August 9, 2015 at 4:30 am

      Hi Lina, I wouldn’t recommend it as it can make the dough soft and messy. For a strawberry flavor I recommend adding dried strawberries along with the white chocolate chips.

  • Reply
    November 21, 2018 at 2:50 am

    Did you mean cookies can be frozen unbaked or after bake? I am trying this today 🙂

    • Reply
      November 21, 2018 at 9:28 am

      You can freeze them after baking them. Enjoy 🙂

  • Reply
    April 19, 2020 at 7:36 pm


  • Reply
    January 4, 2022 at 2:03 am

    I used three lemons cause I’ve found lemon in baked goods can be underwhelming, as opposed to orange, and they turned out well enough. Lemon and white chocolate is an interesting combo. Good with a glass of milk!

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