My friend Shea is one of the best bakers around. In fact, I'm pretty sure she and my younger sister Emily should have a bake-off. (I'll work on that.) I'd been begging Shea to make me some of these cookies after she posted a teaser photo on Instagram awhile back, and when we announced our exciting news, she did just that. And because I have no shame, I ate three in a row in the parking lot of the zoo. True story.
These lemony goodies have just enough crunch on the outside, and are perfectly chewy on the inside. Basically, the perfect cookie. And Shea has agreed to share this recipe with y'all, too. Hallelujah, and enjoy!
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 1/2 tsp corn starch
- 3/4 tsp baking soda
- 1/2 tsp salt
- dash of cinnamon
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 stick = 1/2 cup butter, room temperature
- 1/4 cup coconut oil, melted and cooled slightly
- 1 egg
- 1 tbsp lemon juice (Shea used a lemon from her Meyer lemon tree!)
- 1/4 tsp vanilla
- zest of one lemon
- 1 3/4 cup white chocolate chips
Step by Step
- Preheat oven to 375 F.
- Combine in a small bowl: flours, corn starch, baking soda, salt, cinnamon.
- In a large bowl, or using a stand mixer, beat butter, oil, and sugars until creamy.
- Beat in egg, then lemon juice and vanilla.
- Gradually add the dry mixture to the wet ingredients and combine.
- Gently stir in chips and zest.
- Chill dough in the refrigerator for at least 30 minutes.
- Scoop dough out in small, evenly shaped balls, flattening the top slightly, and place onto a nonstick cookie sheet.
- Bake for 7-11 minutes, or until golden brown.