Best Lemon Curd And Stem Ginger White Chocolate Chip Cookies Recipes

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

WHITE CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
• Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
• Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
• Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

LEMON-WHITE CHOCOLATE COOKIES

Steps:

• Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
• Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.