How long does it take to make Levain‑Inspired Lemon White Chocolate Cookies?

About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.

How many servings does this Levain‑Inspired Lemon White Chocolate Cookies recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Levain‑Inspired Lemon White Chocolate Cookies – 40‑Minute Recipe

Name: Levain‑Inspired Lemon White Chocolate Cookies – 40‑Minute Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 405 g all‑purpose flour; 8 g baking powder; 3 g salt; 6 g baking soda; 4 g cornstarch; 227 g cold butter; 200 g brown sugar; 120 g white sugar; 2 egg yolk; 1 whole egg; 1 tsp vanilla extract; 0.5 tsp lemon extract; 2 lemon zest; 340 g white chocolate chips

Crisp‑edged cookies with a soft, lemon‑infused center loaded with sweet white chocolate chips. The bright citrus zest and a hint of vanilla give the dough a fragrant, refreshing flavor that’s perfect for any occasion.

Recipe by Grace Fahey· Structured by ReelsMeals

From: Instagram(view original)

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Levain‑Inspired Lemon White Chocolate Cookies – 40‑Minute Recipe

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Prep Time

20 min

Cook Time

20 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 8 servings.

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Dessert Cookies Lemon White Chocolate

Ingredients

14 oz all‑purpose flour
0.28 oz baking powder
0.11 oz salt
0.21 oz baking soda
0.14 oz cornstarch
8 oz cold butter
7 1/10 oz brown sugar
4 1/5 oz white sugar
2 egg yolk
1 whole egg
1 tsp vanilla extract
1/2 tsp lemon extract
2 lemon zest
12 oz white chocolate chips

Instructions

1
Preheat the oven to 350°F (347°F) and place a rack in the middle of the oven.
2
In a large mixing bowl, combine the brown sugar, white sugar, and lemon zest; stir until the mixture is fragrant and the zest is evenly distributed.
3
Add the cubed cold butter to the sugar‑zest mixture. Using a wooden spoon or spatula, mix just until the butter is incorporated and the texture is smooth—do not cream the butter.
4
Beat in the two egg yolks, the whole egg, vanilla extract, and lemon extract. Mix until the wet ingredients are fully combined and the batter looks glossy.
5
In a separate bowl, whisk together the all‑purpose flour, baking powder, salt, baking soda, and cornstarch until no lumps remain.
6
Gradually add the dry flour mixture to the wet batter, stirring gently with a spatula. Stop mixing as soon as the dough comes together; it should look slightly shaggy and barely combined.
7
Fold the white chocolate chips into the dough, ensuring they are evenly distributed without over‑mixing.
8
Using a kitchen scale, portion the dough into 6‑ounce (≈170 g) balls. This yields eight large cookies. Place each ball on a parchment‑lined baking sheet, spacing them about 2 inches apart.
9
Cover the baking sheet with plastic wrap and place it in the freezer. Freeze the dough balls overnight (or at least 8 hours) to develop flavor and improve texture.
10
When ready to bake, remove the dough balls from the freezer and place them directly on a preheated baking sheet. Bake for 16–20 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers are set but still soft.
11
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Let them rest for an additional 20–30 minutes before serving so the centers set fully.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Freeze dough balls overnight

After portioning, cover the dough balls with plastic wrap and freeze for at least 8 hours before baking.

Mix butter without creaming

Add cold butter to the sugar‑zest mixture and stir only until incorporated; do not cream the butter.

Stop mixing when dough forms

Stir the dry ingredients into the wet batter just until the dough comes together.

Rotate baking sheet halfway

Bake for 16–20 minutes, turning the sheet halfway through.

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