Soft lemon cookies with splodges and chunks of white chocolate throughout – even better than bakery cookies!
- 100 g light brown sugar
- 125 g caster sugar
- 125 g unsalted butter, at room temperature
- 225 g self raising flour
- 1 egg
- 1 teaspoon vanilla extract
- 200 g white chocolate
- Zest and juice of 2 lemons
- Put the white chocolate in a freezer bag and bash with a rolling pin to break up. Don’t pulverise it – these cookies will come out best if there are some small bits and some chunks.
- Preheat the oven to 180℃ / fan 160℃ / 350℉. Line 2 baking trays with greaseproof paper.
- Cream the butter together with both sugars in a large mixing bowl. Add the egg and vanilla extract.
- Grate over the lemon zest and then add the juice.
- While beating with an electric hand mixer, gradually add in the flour. Keep beating until a kind of crumbly dough starts to form.
- Add in the smashed white chocolate and use your clean hands to almost knead it into the cookie dough.
- Split the dough into balls about the size of a large Brussels sprout. Put them on the prepared trays – they will spread out in the oven so give them some space.
- Bake in the oven for 10-15 minutes or until they have just started to get some colour round the edges – they will look really undercooked but this is what gives the gooeyness (plus they will firm up a bit when cooling down).
- Allow to cool completely on the tray.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Calories: 266.57kcal