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Gooey white chocolate and lemon cookies

  • Author: Hazel
  • Total Time: 25 minutes
  • Yield: 14-18 cookies 1x
  • Diet: Vegetarian


Soft lemon cookies with splodges and chunks of white chocolate throughout – even better than bakery cookies!


Units Scale
  • 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


  1. 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.
  2. Preheat the oven to 180℃ / fan 160℃ / 350℉. Line 2 baking trays with greaseproof paper.
  3. Cream the butter together with both sugars in a large mixing bowl. Add the egg and vanilla extract.
  4. Grate over the lemon zest and then add the juice. 
  5. While beating with an electric hand mixer, gradually add in the flour. Keep beating until a kind of crumbly dough starts to form.
  6. Add in the smashed white chocolate and use your clean hands to almost knead it into the cookie dough.
  7. 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.
  8. 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).
  9. Allow to cool completely on the tray.


  1. Store in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes


  • Calories: 266.57kcal