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Hello readers!


It’s been a busy, busy few weeks with lots going on and you may have noticed that I have had a chance to give the blog a bit of a facelift…. so to speak!


We all have our favourite flavour combinations that we return to time after time; whether it is cookies and cream, sweet and sour or peanut butter and jelly, but personally I love most things when combined with chocolate. Lemon is another one of those flavours that has the ability to complement most others - combined with chocolate it's like a match made in heaven!



Lately, I have seen some fantastic recipes for chocolate chip cookies, but just any type won't do... it's really got to be the massive cookies which have a soft chewy centre but with a crisp exterior. Obviously the easiest way to achieve this is to raid the piggy bank and head to the closest bakery, but there is just something rewarding about baking them yourself and sneaking a few to munch on whilst they are still warm and fresh from the oven - can't beat it!


Holding my hands up here, I am not the most successful person when it comes to baking cookies as they can be a bit temperamental (cupcakes are more of my specialty), the first time of experimenting with this recipe was a bit of a disaster ending up with an oven covered in a gooey, cookie dough mess. Fact of the matter was I had forgotten the science basics of baking, so in adding the extra liquid, lemon juice, meant I needed to balance it out with more flour. I remembered that essential piece of information whilst I was cleaning the oven out.....Oh well you live and you learn.



But as you can see below it turned out successful and with the desired soft, chewy centre!






What you will need:


 - 350g Plain flour

 - 2g Baking powder

 - 170g Unsalted butter, melted

 - 220g Packed brown sugar

 - 100g Caster sugar

 - 15ml Vanilla extract

 - 1 Egg

 - 1 Egg yolk

 - 1 Lemon

 - 200g white chocolate (broken into small chunks)



How to:


Preheat the oven to Gas mark 3 (165°C) and line some baking trays with greased parchment paper.


In a bowl mix together the butter and sugars until well combined. Add in the vanilla extract, egg and egg yolk.

























Grate the lemon, over a separate bowl, to remove the zest and place to one side for later. Juice the lemon and pour the juice into the mixture.


Sift in the flour and baking powder and mix thoroughly. Stir in the white chocolate chunks and half of the lemon zest.


The mixture should now appear fairly firm. Take a small amount at a time and roll into a ball shape in your hands, before transferring to the baking trays and using a fork to flatten out. Do this for the rest of the mixture.


Bake in the oven for 15 to 20 minutes until they form a slightly cracked, golden appearance on the surface. Remove from the oven and allow to cool for a few minutes on the tray before transferring to a wire rack to cool completely.


Here’s an idea, especially if you have a few cookies which didn’t quite make it from the tray to the cooling rack, break them up completely and pair with a nice big scoop of chocolate or vanilla ice cream.... the combination of warm cookie and cold ice cream is enough to get your taste buds jumping.





















Lemon and White Chocolate Cookies  - Posted on 2nd September 2016 -