Levain Inspired Lemon White Chip Cookies- Gluten Free
These Levain Inspired Lemon White Chip Cookies are not only gluten free, but indulgently divine! A crisp exterior, with a chewy, sweet and zesty inside with the creaminess of white chocolate make these cookies irresistible.
Ingredients
- 2.5 Cups King Arthur Measure for Measure GF Flour
- 1 Tbsp Baking Powder
- 1 tsp Himalayan Pink Salt
- ¼ Cup Cornstarch
- 1 tsp Baking Soda
- 1 Cup Brown Sugar
- ¾ Cup Granulated White Sugar
- Lemon Zest from 2 Lemons
- 2 Sticks Salted Butter- Cold- Grated
- 2 Large Eggs
- 1-½ tsp Vanilla Extract
- ½ tsp Lemon Extract
- 11 oz White Chocolate Chips
Instructions
- In a medium sized bowl combine the gf flour, baking powder, salt, cornstarch, and baking soda. Whisk to meld the ingredients together.
- In a second bowl, combine the lemon zest, brown and white sugar. Using a hand mixer, mix until the sugar has a lemony fragrance. Then add the grated butter and mix until smooth, about 1-2 minutes.
- Once smooth, add the eggs, vanilla extract, and lemon extract. Mix until the ingredients are combined, then pour in the dry mixture. Slowly mix until the dough is formed, then fold in the white chocolate chips.
- On a parchment lined baking sheet, scoop out approximately 5oz cookie dough balls leaving 2 inches or more between each cookie. Freeze for 1 hour or refrigerate for 3 hours the cookies on the baking sheet.
- Preheat your oven to 350°F and bake for approximately 16-17 minutes. Once the cookies are done, remove them from the oven and let the cookies rest and set up for 15 minutes. If using 2 racks, transfer the bottom rack to the top and continue cooking for 2-3 more minutes.
- Enjoy these Levain Lemon White Chip Cookies alone or with some ice cream!
- Refrigerate the cookies for 3 hours before baking.
- Enjoy!
Tried this recipe?Let us know how it was!