Thin & Crispy White Chocolate Chip Cookies

Gentlemen and Ladies, I came up with a super cookie, and it only took me three strikes to get it right. When it comes to cookies, I usually fall for the soft and chewy kind. But there's something about the ultra thin, crispy, crunchy kind with the caramelized, buttery edges. Isn't there? You agree with me.

So here they are. A hint of lemon, sweet white chocolate, just enough salt and the perfect amount of butter. Please enjoy.

Thin & Crispy White Chocolate Chip Cookies
(Makes 2 dozen)
Printable Recipe

1 3/4 sticks unsalted butter, room temp
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
Juice and zest from 1 lemon
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
10 oz. white chocolate chips

Preheat oven to 350. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, cream together butter and both sugars with and electric mixer until well combined. Add egg and vanilla and combine.


Slowly add flour mixture to wet ingredients and mix until just combined. Stir in lemon juice, zest and white chocolate chips.


Roll into small balls, equaling 24 total, and place on baking sheet lined with parchment paper AT LEAST two inches apart. Bake for 10-12 minutes.

Here's what happens if you put your cookies too close together, STRIKE ONE...


I made the cookies WAY too big and put them WAY too close together. Anyone care for an 8x10 sheet of cookie?

STRIKE TWO...


Still touching. F! Still too close together.

STRIKE THREE...


They're not touching, score!! But the edges are burnt. MOTHER...

Finally, a grand slam...


(I hope you're enjoying my baseball analogy. I'm a boy.)


*Note, let cookies cool completely before moving from baking sheet! They are thin and very fragile.