These chewy cookies will keep well for weeks, and the lemon and honey flavors actually intensify after the first day! Do note that the cookie dough will need to chill in the fridge for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies, lemon
Author: Beth Cato
3/4cupunsalted butter1 1/2 sticks, softened
1cuplight brown sugarpacked
1large eggroom temperature
1cupbread flouror all-purpose flour, but cookies will be less chewy
1cupwhite chocolate chips
In a large bowl, beat the butter until smooth. Add sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and both extracts.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt.
Slowly stir together the wet and dry ingredients until just combined. Mix in the white chocolate chips. Encase the dough in plastic wrap and stash in the fridge for several hours or days.
When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes.
Teaspoon-sized cookies need to bake 9 to 12 minutes; tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for weeks. The lemon and honey flavors will grow stronger after the first day. They are excellent for travel or shipping.