Lemon White Chocolate Chip Cookies

Ingredients

• 1 2/3 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 + 1/8 tsp salt
• 1 1/2 tsp cornstarch
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 1/2 Tbsp lemon zest
• 1 large egg
• 1 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 1/3 cups white chocolate chips

Directions

1. Heat the oven to 350 degrees. Whisk the flour, baking soda, salt and cornstarch in a mixing bowl for 20 seconds, then set the bowl aside.
2. Fit an electric stand mixer with the paddle attachment. In the mixer bowl, beat the butter, granulated sugar, brown sugar and lemon zest until the mixture is creamy, stopping before it turns pale and fluffy. Beat in the egg, then add the lemon extract and vanilla extract. If you want the cookies to look a bit more yellow, add a few drops of yellow food coloring when the extracts go in.
3. With the mixer on low speed, slowly add the dry mixture and mix just until combined. Mix in the white chocolate chips.
4. Portion the dough into 2 1/2 Tbsp scoops and shape each one into a ball. A 1 1/2-inch cookie scoop filled heaping works well here. Set the dough balls on baking sheets lined with Silpat or parchment paper, leaving 2-inches of space between them.
5. Bake for 10 – 12 minutes, until the cookies still look slightly under-baked; they will keep cooking a little once they are out of the oven. Let them cool on the baking sheet for 2 minutes. If desired, lightly press more white chocolate chips into the tops as soon as they come out, then transfer the cookies to a wire rack to cool. Store in an airtight container.