Levain Style Summer Lemon Cookies

Serves 1
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Directions

  1. 1Add the cold cubed butter and sugars to your bowl and mix until just combined.
  2. 2Add the cold cubed butter and sugars to your bowl and mix until just combined.
  3. 3Add the cold cubed butter and sugars to your bowl and mix until just combined.
  4. 4Mix in the egg yolks, whole egg, vanilla, and lemon extract until combined.
  5. 5Mix in the egg yolks, whole egg, vanilla, and lemon extract until combined.
  6. 6Mix in the egg yolks, whole egg, vanilla, and lemon extract until combined.
  7. 7In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch.
  8. 8In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch.
  9. 9In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch.
  10. 10Add the dry ingredients to the wet ingredients and mix until barely combined.
  11. 11Add the dry ingredients to the wet ingredients and mix until barely combined.
  12. 12Add the dry ingredients to the wet ingredients and mix until barely combined.
  13. 13Fold in the white chocolate.
  14. 14Fold in the white chocolate.
  15. 15Fold in the white chocolate.
  16. 16Portion into giant 6 oz dough balls, making them taller than they are wide.
  17. 17Portion into giant 6 oz dough balls, making them taller than they are wide.
  18. 18Portion into giant 6 oz dough balls, making them taller than they are wide.
  19. 19Cover and freeze the dough for at least two hours or overnight, until frozen solid.
  20. 20Cover and freeze the dough for at least two hours or overnight, until frozen solid.
  21. 21Cover and freeze the dough for at least two hours or overnight, until frozen solid.
  22. 22Bake at 375°F for 18–20 minutes until golden around the edges but still soft in the middle.
  23. 23Bake at 375°F for 18–20 minutes until golden around the edges but still soft in the middle.
  24. 24Bake at 375°F for 18–20 minutes until golden around the edges but still soft in the middle.
  25. 25Let the cookies rest for 20–30 minutes before eating.
  26. 26Let the cookies rest for 20–30 minutes before eating.
  27. 27Let the cookies 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, cubed
  • 227 g cold butter, cubed
  • 227 g cold butter, cubed
  • 200 g brown sugar
  • 200 g brown sugar
  • 200 g brown sugar
  • 120 g white sugar
  • 120 g white sugar
  • 120 g white sugar
  • 36 g egg yolks
  • 36 g egg yolks
  • 36 g egg yolks
  • 50 g whole egg
  • 50 g whole egg
  • 50 g whole egg
  • 5 g vanilla
  • 5 g vanilla
  • 5 g vanilla
  • 2 g lemon extract
  • 2 g lemon extract
  • 2 g lemon extract
  • 2 Zest of lemons
  • 2 Zest of lemons
  • 2 Zest of lemons
  • 340 g white chocolate chips or chopped white chocolate
  • 340 g white chocolate chips or chopped white chocolate
  • 340 g white chocolate chips or chopped white chocolate

Tips

  • Let the cookies rest for 20–30 minutes after baking; they continue baking internally while cooling.
Levain Style Summer Lemon Cookies | Clip Recipe