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Lemon and White Chocolate Cookies

Prep Time 6 hours
Cook Time 8 minutes
Total Time 6 hours 8 minutes
Servings 36


  • 2 cups plain flour
  • 1/2 cup bread flour
  • 1 tbsp cornflour
  • 1 and 1/2tsp bicarbonate of soda
  • 2 cups white chocolate chunks/chips, I prefer chunks as they ooze more
  • 1 3/4 sticks (200g) unsalted butter, at room temperature
  • 1 cup caster sugar
  • 1/4 cup + 1tbsp light brown sugar
  • Zest of 1 lemon
  • 2 eggs
  • 1 tsp lemon extract, not essence
  • 1 tsp vanilla extract


  • No need to preheat the oven yet, this dough needs to chill.
  • Place the flours, bicarb and chocolate chunks into a medium sized bowl and stir briefly, until combined.
  • Place the butter, sugars and zest into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs and lemon extract and mix until smooth and well incorporated.
  • Add in the vanilla extract and mix until combined.
  • Add in the flour mix and mix on low until a dough forms.
  • Tip the dough into a large bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  • Once the dough is chilled, preheat the oven to 180 degrees C/350F and line 2-3 baking trays.
  • Use a 1.5 or 2tbsp cookie scoop and place dough balls 2 inches apart, 12 to a standard baking tray.
  • Flatten the dough balls ever so slightly, to make sure they don't roll off when you take them to the oven!
  • For 1.5tbsp cookies place in the oven for 8-9 minutes. For 2tbsp cookies, place in the oven for 10-12 minutes.
  • Cookies are done when very lightly golden around the edges and soft and underdone in the middle.
  • Leave to cool on trays for at least 10 minutes, before transferring to a wire rack to cool completely.
  • Cookies will keep soft in an airtight container at room temperature for up to a week.


Recipe by Annie