1 cup (8oz/225g) butter ( melted and cooled to room temperature)
1¼ cups, packed (7 1/2 oz/213g) dark brown sugar
¾ cup (6oz/170g) white sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons Meyer Lemon Zest
2 tablespoons Meyer Lemon Juice
2 3/4 cups (12 1/2oz/355g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups White Chocolate Chips
In a large bowl add in the melted butter, both sugars, eggs, and vanilla extract lemon zest and juice and whisk together until combined.
In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. Mix in the white chocolate chips.
Using a 1/4 cup measure, scoop the cookie dough into roughly 14 cookies (weighing roughly 2 1/2 oz each)
IMPORTANT STEP: Now, chill the dough for a minimum of 2 hours before scooping to avoid the cookies from spreading while baking.
Preheat the oven to 375ºF (185°C).
Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart. TIP: Do Not Flatten the cookies! Leave them to bake as a rounded scoop of dough. This will ensure your cookies don't spread out too much.
Bake for roughly 12-13 minutes or until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
Pan Bang: Once the cookies come straight out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle leaving you with lovely, ripples and cracks on your cookie.
Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.