Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1/3 cup (65g) packed light brown sugar
  • 1 tbsp (21g) honey
  • 1 large egg, room temperature
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) white chocolate chips
  • 1 tbsp (8g) granulated sugar
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Cream together the softened butter, granulated sugar, brown sugar, and honey on medium-high for 2–3 minutes until pale and fluffy.
  2. Beat in the egg, lemon zest, and vanilla extract until the mixture is smooth and fully combined.
  3. In a separate small bowl, whisk together the flour, baking soda, and salt.
  4. Gradually fold the dry ingredients into the wet batter using a spatula until just combined, then fold in the white chocolate chips.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  6. Scoop rounded tablespoons of dough (approximately 1.5 oz / 42g each) onto the prepared sheets.
  7. Bake for 9–11 minutes, removing the cookies when edges are barely golden but centers remain soft.
  8. Allow cookies to firm up on the hot pan before transferring to a wire cooling rack.