I have finally accepted the fact that not everyone likes semi-sweet, milk or dark chocolate. The first few times I had someone tell me they didn't like "brown" chocolate, it was almost as if they weren't speaking a language I could understand. I thought they must be allergic to it, but no....some people don't like the taste of regular chocolate, but they do prefer white. It was still hard to imagine, but I've come to accept it over time.
So these cookies are for the non-chocolate-chocolate lovers, I know you will love them. And for those of you who go both ways, (white and brown), I promise you will find a special place in your heart for this bright tasting dessert. And don't you love how white chocolate chips turn a toasty brown color in the oven? Reminds me of a s'more marshmallow.
Let's not forget it's citrus season too. What a perfect way to kick it off!
And if you've been reading here for a while, you know I only make my cookies in a whoopie pie pan. They come out perfect and beautiful every time. I also don't need to chill my dough because the cookies spread no further than the wells of the pan.
I also press extra chocolate chips into the rolled dough balls so the chips stay on the outside and look pretty after baking.
After being baked in a whoopie pie pan, all the cookies are the exact same shape. I weigh each cookie ball so they bake evenly and all finish at the same time. If you want beautiful cookies I highly suggest investing in some whoopie pie pans and a good kitchen scale, you will never regret it.
These won't last long in the cookie jar.
Lemon-White Chocolate Chip Soft-Baked Cookies
- 1/3 cup shortening
- 1/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 Tablespoon pure lemon extract
- zest of two lemons
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips, plus more for pressing on outside
- 1/2 cup powdered sugar
- 1 Tablespoon fresh lemon juice
- Preheat oven to 350 degrees F. Prepare whoopie pie pans by spraying with cooking spray.
- Using a stand mixer, cream together shortening, butter and granulated sugar. Add egg, lemon extract and zest, continue to mix until combined. In another bowl, combine flour, baking powder and salt. Add it slowly to the mixing bowl on low speed, mixing until just combined. Stir in white chocolate chips.
- To make the perfect cookie, roll dough into balls weighing 36 grams each (about 1-1/2" in size) and place one in each well of the prepared whoopie pie pan. Press on extra white chocolate chips to the outside of the cookie balls.
- Bake cookies for 13 minutes, remove from the oven and let them sit 7-10 minutes in the pan before removing to a cooling rack.
- When cookies are completely cool, mix together powdered sugar and lemon juice and drizzle the glaze over each cookie. Place cookies in a tightly-sealed container for storage. They freeze well too.
Tell me about your chocolate obsession, is it brown or white...or both? Would love to know.
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