Hey! My last recipe post was very well received, so I have another one for ya. This one is a lot less time consuming and much sweeter 🙂 I’m kind of a cookie addict; it’s just so easy to whip up a batch – they’re quick, easy, and don’t take a lot of special ingredients. And, fresh baked cookies are pretty much the greatest thing ever. I love white chocolate, but am not a big fan of macadamia nuts, which are often paired together. This recipe uses lemon as an accent to the white chocolate chips instead, and it is DELICIOUS. These cookies also use corn starch to give them are a really fluffy, almost cake-like texture. They’re super light and soft, which makes them super yummy (and so easy to eat like 10 of…). If you’re interested in another white chocolate chip recipe, I love this one with dried cranberries.
I did shoot a couple photos of my comfy baking outfit that I’m sharing as well. I’m wearing that same grey long sleeve shirt from my last post, I just love it. I also have it in green – the plush knit fabric from Old Navy is awesome and washes up really well. I did see that they have put out some spring colors and cuts in this same fabric! I layered over an oversized navy cardigan with jeans. On my feet, I have my new (FAVORITE!) pair of Ugg slippers that I raved about on Instagram. These are THE BEST. You can find them on sale right now from Nordstom Rack online, but they come in and out of stock of sizes, so if you find them BUY THEM. Oh, size up – they’re pretty small. I normally wear an 8/8.5 and the 8 was WAY too small. My necklace is this pretty fused glass pendant my aunt made me – she’s taking glass design classes and has made some really beautiful and unique pieces, including “BEER” coasters for Tucker! 🙂 I’m also wearing some new specs from Warby Parker. If anyone is interested in talking about glasses, let me know in the comments. Scroll down for the cookie recipe!
Bracelet: c/o The Silver Loft
This recipe is adapted from Cooking Classy.
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cornstarch
- 3/4 cup (1 1/2 sticks) butter
- 1/2 cup sugar
- 1/3 cup brown sugar
- 3 medium lemon’s zest
- 1 egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips
Prep time: Cook time: Total time: Yield: 2 dozen cookies