Bakery-Style Lemon Cookies (Printer-Friendly Version)

# What You'll Need:

01 - 1 cup cold butter, cut into cubes
02 - 1 cup sugar
03 - 2/3 cup brown sugar
04 - 1 large egg
05 - 1 large egg yolk
06 - Zest from 1 large lemon
07 - 2 tablespoons fresh lemon juice
08 - 1/2 teaspoon lemon extract (optional)
09 - 3 1/4 cups flour (or 2 1/4 cups all-purpose flour + 1 cup cake flour)
10 - 1 teaspoon cornstarch
11 - 3/4 teaspoon baking soda
12 - 3/4 teaspoon salt
13 - 2 cups lemon chips or white chocolate chips

# Let's Cook!:

01 - Preheat oven to 400°F. In a large mixing bowl, add the cold cubed butter, sugar, and brown sugar. Cream together for 4 minutes or until light and fluffy, scraping the sides of the bowl halfway through mixing.
02 - Add the egg, egg yolk, lemon zest, fresh lemon juice, and lemon extract (if using). Mix until well combined. For more intense lemon flavor, you can add additional lemon zest.
03 - Gently fold in the flour, cornstarch, baking soda, and salt just until combined - don't overmix. Fold in the lemon flavored chips or white chocolate chips until evenly distributed throughout the dough.
04 - Divide the dough and roll into large 6-ounce balls (it's helpful to use a food scale for consistent sizing). Place on a light-colored baking sheet, leaving plenty of space between cookies. Bake for 9-11 minutes until the edges are just set but the centers remain soft.
05 - After removing from the oven, allow the cookies to set on the baking sheet for at least 10 minutes before transferring to a cooling rack.

# Recipe Notes:

01 - These thick, chewy cookies are inspired by the famous Levain Bakery in New York City.
02 - For the best texture, be sure to use cold butter cubes rather than room temperature butter.
03 - These cookies freeze well! Place them in a freezer-safe bag where they'll keep for several months.