Bready or Not Original: Chewy Honey Lemon Cookies
I modified an old favorite recipe with delicious results: Chewy Honey Lemon Cookies!
This recipe is derived from my Chewy Honey Maple and Chewy Honey Snickerdoodles. It uses a combination of two flours to add extra chewiness, and cornstarch for tenderness and longevity.
However, my first attempt at this recipe was a total bust. I tried to rely on lemon juice and zest for flavor… and while the flavor was there, the cookies turned out FLAT.
That would not do. I wanted cookies that were chewy with just the right thickness. Therefore, I removed the lemon, amped up the lemon extract, and added white chocolate chips.
That was the right choice. The lemon flavor was just right (and the taste of that and the honey actually grows stronger after a day), and the white chocolate chips added smoothness and mellow sweetness.
In other words, if you love lemon cookies, you will LOVE these. And like the other recipes in the same family, these cookies keep well for weeks!
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not Original: Chewy Honey Lemon Cookies
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These chewy cookies will keep well for weeks, and the lemon and honey flavors actually intensify after the first day! Do note that the cookie dough will need to chill in the fridge for at least a few hours prior to baking.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
1 large egg, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon extract
1 cup bread flour (or all-purpose flour, but cookies will be less chewy)
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
In a large bowl, beat the butter until smooth. Add sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and both extracts.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt.
Slowly stir together the wet and dry ingredients until just combined. Mix in the white chocolate chips. Encase the dough in plastic wrap and stash in the fridge for several hours or days.
When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes.
Teaspoon-sized cookies need to bake 9 to 12 minutes; tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for weeks. The lemon and honey flavors will grow stronger after the first day. They are excellent for travel or shipping.
OM NOM NOM!
