I was having one of those weeks, a week when I just needed to make some cookies. You know those weeks right? And so cookies were made. White chocolate chip because thats all I had (Or thought I had. I forgot that I dumped all the regular chocolate chips into humongous jar in the pantry) and lemon because it just sounded right and also I had this giant lemon, which is the best part about these cookies. The giant lemon I used was the single lemon that I grew, in my own house, here in Vermont, on my little lemon tree. Crazy right? A $40 dollar lemon (because the plant cost that much), so these are some expansive ass cookies. HAHA.
So I know I make good cookies, but there was something about this flavor combination that had everyone drooling over them. A cookie that is chewy and crisp, but not hard and crunchy. They smell all sweet and citrusy and amazing. Probably the exact perfect cookie that anyone and everyone wants. The littles, they tried to eat them all. Barb, she ate one when she came over then texted me in the middle of the night to ask if I had anymore cookies left. Cameron, the boy (or gigantic man now) stopped over and raved about the cookies and that is saying a lot because that boy is picky. And the mr. of course, was skeptical of the flavor combination at first but that went out the window when he sat down and ate like 4 within minutes. So if you have any doubts, know that these are some good cookies. And also, you don’t need to grow your own lemon for these cookies. A regulate grocery store lemon will be just fine.
To the cookies!
The stuff. White and brown sugar, coconut oil, a flax egg, a lemon, vanilla extract, flour, salt, baking soda, and white chocolate chips.
Simple and straight forward. Grab a big bowl and add in the sugars, coconut oil, flax egg, vanilla, lemon zest and lemon juice. Mix until completely combined. Add in the baking soda, salt, and flour. Mix again until combined.
And don’t forget to to mix in the chocolate chips!
Up close for your pleasure.
Scoop dough onto baking sheets and give them a little tap to flatten the tops. Not too smooshed, just a bit, and toss that pan into the oven to bake.
And would you look at that, baked to perfection.
Place cookies on rack to cool.
And thats it.
Pile of cookies, cup of coffee… Do it. Do you.
-C
Lemon White Chocolate Chip Cookies
makes 2 dozen
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut oil, softened
3/4 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 flax egg (1 tablespoon ground flax mixed with 3 tablespoon warm water)
1 Large lemon ( or 1 hefty tablespoon zest and 1 tablespoon lemon juice)
1 1/2 cups white chocolate chips (the vegan ones, if you care)
Preheat oven to 350
Place oil, sugars, vanilla, flax egg, the zest of the lemon, and a tablespoon of lemon juice into a big bowl, Mix together until completely incorporated. Add in a the flour, salt, and baking soda and mix until dough forms then add in the white chocolate chips and mix until combined.
Stoop out dough balls, about 2 tablespoons worth, onto a baking sheet. Make sure to give each ball a good amount of room because these cookies will spread a good bit. Give each dough ball a little press, not completely flat, just a little tap so the tops are not domed and then place cookies into oven to bake. Bake for 11-13 minutes or until the cookies are turning slightly golden brown on top and golden brown on the bottom.
Once out of the oven, place cookies on a cooling rack to cool. Be careful because they are really fragile until they cool.
And then eat your cookies.
Store cookies at room tempature in airtight counter for up to a week. OR freeze them for a few months. But they will be gone in days so yeah.