Lemon and White Chocolate Cookies

Brianna has been spending a lot of time playing around in the kitchen and she came up with this delicious cookie! Take a bite of these and you get the perfect mix lemonade and white chocolate mingling over your tastebuds. These would be perfect for a late night sweet tooth or that picnic in the sun with the family and are sure to hit the spot.

Ingredients:

2 3/4 Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
1 Teaspoon sea salt
1 Cup salted room temperature butter
1 ½ Cups of raw sugar
2 Large free range room temperature eggs
2 1/2 tablespoons lemon juice
2 Teaspoon lemon extract
2 Cups organic white chocolate chips

Instructions:

In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20

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