Serves 1
Directions
- 1Add the cold cubed butter and sugars to your bowl and mix until just combined.
- 2Mix in the egg yolks, whole egg, vanilla, and lemon extract until combined.
- 3In a separate bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch.
- 4Add the dry ingredients to the wet ingredients and mix until barely combined.
- 5Fold in the white chocolate.
- 6Portion into giant 6 oz dough balls, making them taller than they are wide.
- 7Cover and freeze the dough for at least two hours or overnight, until frozen solid.
- 8Bake at 375°F for 18–20 minutes until golden around the edges but still soft in the middle.
- 9Let the cookies rest for 20–30 minutes before eating.
Ingredients
- 405 g all-purpose flour
- 8 g baking powder
- 3 g salt
- 6 g baking soda
- 4 g cornstarch
- 227 g cold butter, cubed
- 200 g brown sugar
- 120 g white sugar
- 36 g egg yolks
- 50 g whole egg
- 5 g vanilla
- 2 g lemon extract
- 2 Zest of lemons
- 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.
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