Levain-Style Lemon Cookies

Dry

• 405 g (3 1/4 cups) all-purpose flour
• 8 g (2 tsp) baking powder
• 3 g (1/2 tsp) salt
• 6 g (1 tsp) baking soda
• 4 g (1/2 tsp) cornstarch

Wet

• 227 g (2 sticks) cold butter, cubed
• 200 g (1 cup) brown sugar
• 120 g (3/4 cup) white sugar
• 2 egg yolks
• 1 whole egg
• 1 tsp vanilla
• 1/2 tsp lemon extract
• Zest of 2 lemons
• 12 oz white chocolate chips

Directions

• Rub the sugars together with the lemon zest until fragrant.
• Add the cold cubed butter and mix until just smooth – don't cream it.
• Add the eggs, egg yolks, vanilla and lemon extract; mix until combined.
• Combine the dry ingredients, then add to the wet, mixing until just barely combined. Fold in the white chocolate chips.
• Portion into 6 oz balls (makes about 8) and freeze overnight.
• Bake at 350F for 16-20 minutes until golden brown on the outside. Let rest 20-30 minutes before eating.

Crispy outside, gooey middle – a Levain-inspired lemon cookie. From Grace Fahey (betterbakesbygrace).