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Chewy Lemon and White Chocolate Cookies

A delicious chewy cookie that's great for using up leftover egg yolks.
Prep Time 15 mins
Cook Time 12 mins
Course Snack
Cuisine American
Servings 28 cookies


  • 225 g butter softened
  • 400 g granulated sugar
  • 3 egg yolks any size is fine
  • tsp vanilla essence
  • zest of 1 lemon
  • 150 g white chocolate chopped into rough chunks
  • 320 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • ½ tsp salt


  • Cream the butter and sugar together until pale
  • Add the egg yolks and beat into the mix one at a time
  • Mix in the vanilla, lemon zest and chocolate chunks
  • In a separate bowl mix together the dry ingredients, then combine with the butter mix until you have a nice soft dough.
  • Take about a dessert spoonful of the dough and roll in your hands to form a ball.
  • Flatten slightly, then place on a baking sheet lined with baking parchment
  • Repeat with the rest of the dough, leaving about 3cm between each cookie.
  • Bake in a preheated oven at 180deg C (160 for fan ovens) for around 12 minutes, or until the edges have just begun to crisp, but not brown across the cookies.
  • Remove from the oven and leave to cool.
  • Enjoy!
Keyword Biscuits