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Cookies with white chocolate and lemon
Baking

Cookies with white chocolate and lemon

Soft cookies with white chocolate and fresh lemon zest. The dough is chilled so they hold their shape. The center stays soft. Calm sweetness with a light lemon note – not sharp.

ContemporaryEverydayWeekendBakingVegetarianDanish
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Rate:
80 min total
16 servings
Easy

Ingredients

servings
Units
  • 5.3 oz butter
  • 3.5 oz light brown sugar
  • 1.8 oz sugar
  • 1 stk egg
  • 1 tsp vanilla sugar
  • 1 stk lemon zest
  • 7.8 oz all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 5.3 oz white chocolate

Instructions

  1. 1

    Cream butter and sugar

    1. Beat the soft butter with the brown sugar and sugar until light and creamy.
    2. Beat in the egg and vanilla sugar.
    3. Finely grate the lemon zest over the bowl. Use only the yellow zest.
    8 min
    BowlWhisk
  2. 2

    Add flour and chocolate

    1. Mix the flour, baking soda and salt in a bowl.
    2. Fold the dry mix into the butter mixture until the dough just comes together. It should be soft.
    3. Fold in the chopped white chocolate.
    5 min
    BowlSpatula
  3. 3

    Chill the dough

    1. Cover the bowl and refrigerate the dough for 45 minutes.
    2. The dough should be cool and a little firmer before shaping.
    45 min
    5°C
    Bowl
  4. 4

    Shape and bake

    1. Preheat the oven to 175°C / 350°F.
    2. Line a baking sheet with parchment paper.
    3. Shape balls of about 35 g and place them with space between.
    4. Bake for 10–12 minutes. The center should still look soft when you take them out.
    12 min
    175°C
    OvenBakingSheet
  5. 5

    Cool

    1. Leave the cookies on the sheet for a couple of minutes.
    2. Move them to a wire rack and let them cool.
    15 min
    WireRack

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Details

Nutrition

Calories

175kcal

Protein

2g

Fat

9g

Carbs

21g

Serving Size

35g

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve warm or cooled. Best the same day.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin at room temperature.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze cooled cookies with parchment between layers. Thaw at room temperature.

Reheating

  • • Oven: Warm briefly at 150°C / 300°F if you want them warm again. (150°C)

Tips

Preparation

  • • The butter should be soft, not melted. Otherwise the dough gets too loose.

Cooking

  • • Take them out while the center is still soft. They firm up on the tray.

Serving

  • • The lemon should read as aroma, not as sourness.

Variations

Flavor

  • A little more lemon zest if you want more aroma. Skip the juice – it makes them sharper.
  • A touch of cardamom in the flour adds warmth without changing the base flavor.

Method

  • If the dough is still very soft after chilling, shape the balls and chill the tray another 10 minutes before baking.

Toppings

  • A light sprinkle of flaky salt right after baking adds contrast.

Author

C

Camilla

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Comments

Author

C

Camilla