Levain INSPIRED Lemon Cookies

Serves 8
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Directions

  1. 1Mix your sugars with the lemon zest till fragrant.
  2. 2Mix your sugars with the lemon zest till fragrant.
  3. 3Mix your sugars with the lemon zest till fragrant.
  4. 4Add your cold cubed butter and mix till just smooth, do not cream.
  5. 5Add your cold cubed butter and mix till just smooth, do not cream.
  6. 6Add your cold cubed butter and mix till just smooth, do not cream.
  7. 7Add eggs, vanilla, and lemon extract.
  8. 8Add eggs, vanilla, and lemon extract.
  9. 9Add eggs, vanilla, and lemon extract.
  10. 10Mix till combined.
  11. 11Mix till combined.
  12. 12Mix till combined.
  13. 13Combine dry ingredients (all-purpose flour, baking powder, salt, baking soda, cornstarch).
  14. 14Combine dry ingredients (all-purpose flour, baking powder, salt, baking soda, cornstarch).
  15. 15Combine dry ingredients (all-purpose flour, baking powder, salt, baking soda, cornstarch).
  16. 16Add dry ingredients to wet mixing till just barely combined.
  17. 17Add dry ingredients to wet mixing till just barely combined.
  18. 18Add dry ingredients to wet mixing till just barely combined.
  19. 19Add white chocolate chips.
  20. 20Add white chocolate chips.
  21. 21Add white chocolate chips.
  22. 22Portion into 6oz balls and freeze overnight.
  23. 23Portion into 6oz balls and freeze overnight.
  24. 24Portion into 6oz balls and freeze overnight.
  25. 25Bake at 350F for 16-20 minutes till golden brown on the outside.
  26. 26Bake at 350F for 16-20 minutes till golden brown on the outside.
  27. 27Bake at 350F for 16-20 minutes till golden brown on the outside.
  28. 28Let rest for 20-30 minutes before eating.
  29. 29Let rest for 20-30 minutes before eating.
  30. 30Let rest for 20-30 minutes before eating.

Ingredients

  • 405 g all-purpose flour
  • 405 g all-purpose flour
  • 405 g all-purpose flour
  • 8 g baking powder
  • 8 g baking powder
  • 8 g baking powder
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 6 g baking soda
  • 6 g baking soda
  • 6 g baking soda
  • 4 g cornstarch
  • 4 g cornstarch
  • 4 g cornstarch
  • 227 g cold butter
  • 227 g cold butter
  • 227 g cold butter
  • 200 g brown sugar
  • 200 g brown sugar
  • 200 g brown sugar
  • 120 g white sugar
  • 120 g white sugar
  • 120 g white sugar
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 2 zest of lemons
  • 2 zest of lemons
  • 2 zest of lemons
  • 12 oz white chocolate chips
  • 12 oz white chocolate chips
  • 12 oz white chocolate chips

Tips

  • Do not cream the butter and sugar, just mix until smooth.
  • Make sure your eggs are cold.
  • Portion cookies into 6oz balls, making them taller than they are wide, and poke fingers into the top to ensure it's not too smooth.
  • Freeze cookies overnight before baking.
  • Let baked cookies rest for 20-30 minutes before eating.
Levain INSPIRED Lemon Cookies | Clip Recipe