The month of January usually has me in a sort of creative rut. I'm not sure why this is, but I've noticed generally at the start of the year, my mind is kind of all over the place and I find it hard to concentrate. Anyone else feel this way?
When things feel a little overwhelming, it's good to go back to what you know. What makes you feel you.
That's where these cookies came in. I know and love chocolate chip cookies, and with all of the bright lemons in season right now, knew I needed to combine these loves into something simple but special.
Soft, chewy, and lemony. This is how I would describe this cookie in three words.
I'm not sure if lemony is a word (wait, it is!) but that is the best way I can sum up this cookie. While I am not a winter person, what I love about this season is that it produces the brightest fruits of the year - citrus.
Lemons are always on my kitchen counter (year round). I love to brighten almost any dish with a squeeze of lemon, and after having an abundance of lemons from a recent shoot I started thinking about lemon desserts. The idea for these cookies came together, and then they were made in a short afternoon. These were mostly made for my man, who is a huge fan of any and all lemon desserts. :) Any other lemon dessert fans out there??
The combination of lemon and cardamom is a match made from above, and the white chocolate chips add sweetness without overpowering the flavor of the lemon.
If you want an easy, chewy cookie that tastes like sunshine, then this is for you, my friend! You're welcome.
Lemon Cardamom White Chocolate Chip Cookies
makes 2 dozen cookies
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
- 12 tbl butter (1 1/2 sticks), softened
- 1 cup sugar
- 1 tbl lemon zest
- 2 large eggs
- 1 tbl plus 1 tsp lemon juice
- 1 tsp vanilla
- 1 1/2 cups white chocolate chips (I really love the vanilla milk chips by Guittard)
In a medium bowl, whisk together flour, baking soda, cardamom, and salt.
In the bowl of a stand mixer fitted with paddle attachment (or handheld mixer), cream together butter, sugar, and lemon zest for 3 -5 minutes until light and fluffy. Add in the eggs, one at a time. Pour in lemon juice and vanilla and mix until fully incorporated. With mixer on low speed, add in the dry ingredients in two batches, mixing until batter is smooth. Fold in white chocolate chips with a wooden spoon. Cover with plastic wrap and refrigerate for 1 - 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Scoop out cookie dough in balls and drop on parchment paper (I use a 1 1/2 tbl cookie scoop). Arrange 6-8 on a baking sheet at a time (these won't spread much) and bake in preheated oven for 10-12 minutes until bottom of cookies are golden brown. Let cool on baking sheet for a few minutes before transferring to a cooling rack.
Note: I like to freeze half the dough for later! To do this, scoop out dough and lay on parchment paper in the freezer until frozen, about 2 - 3 hours. Transfer balls of dough to a plastic bag and then bake as needed!