WHITE CHOCOLATE AND LEMON COOKIES

Makes: two dozen cookies

■ 3/4 cup (180 ml) salted butter, softened

■ 1/2 cup (125 ml) packed brown sugar

■ 1/4 cup (60 ml) granulated sugar

■ 1 egg

■ 1 tbsp (15 ml) lemon juice

■ 2 tsp (10 ml) grated lemon zest

■ 1 1/2 cups (375 ml) all-purpose flour

■ 3/4 tsp (4 ml) baking soda

■ 1/2 tsp (2.5 ml) kosher salt

■ 2 cups (500 ml) white chocolate chips

1. Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.

2. Using a hand-held or stand mixer, beat the butter with both sugars, making sure there are no lumps in the brown sugar. Beat until fluffy, about three minutes. Mix in the egg, followed by the lemon juice and zest.

3. In a separate bowl, mix together the flour, baking soda and salt.

4. Add the wet ingredients to the dry ingredients. Using a spatula or wooden spoon, mix until the dough feels pliable. Fold in the white chocolate chips until they no longer fall out of the dough.

5. Using an ice-cream scoop or tablespoon, place the cookies on the prepared baking sheets, about 1 1/2 inches (4 cm) apart.

6. Bake one tray at a time on the centre rack of the oven for 10 to 12 minutes, or until the edges turn golden and the middles are soft and slightly puffy. (If you’re baking both trays at once, place one on the top rack and one on the bottom rack and swap their positions halfway through baking time.) Remove the cookies from the oven and let them sit on the baking tray for a couple of minutes.

7. Using a spatula, transfer the cookies to a wire rack to cool completely. They will keep well in an airtight container or resealable bag for one week if you don’t eat them all the day you make them!