Lemon Basil Cookie

Yield: 36 servings

Category: Cookies

Cuisine: American

Reference: The Lemon Apron

Ingredients

• 345g Lemon Sugar, prepared overnight, see step 1
• 240g (1 cup) Butter, softened to room temperature
• 2 Large eggs
• 1½ tbsp Lemon juice
• 1 tsp Vanilla extract
• ¼ tsp Lemon extract, optional
• 375g (3 cup) AP flour, spooned and leveled
• 2 tbsp Lemon zest
• 2 tbsp Basil leaves
• 1¼ tsp Baking powder
• ½ tsp Baking soda
• ½ tsp Salt
• 170g White chocolate chips
• 110g Pistachio Meal

Steps

1. (Making Lemon Sugar) For each cup of granulated sugar, you will need at least one tablespoon of lemon zest. Combine in a small bowl and use your fingers to rub the sugar and zest together.
2. In the bowl of stand mixer, or using a handheld mixer, combine the 240g (1 cup) butter and 345g lemon sugar. Beat till light and fluffy, about three minutes.
3. Add the 2 large eggs, one at a time. Beat till combined, scraping down the bowl as needed.
4. Add the 1½ tbsp lemon juice, 1 tsp vanilla extract and ¼ tsp lemon extract (if using) and beat to combine.
5. In a separate bowl, combine the 375g (3 cup) ap flour, 2 tbsp lemon zest, 2 tbsp basil leaves, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt with a whisk.
6. Add about half of the flour mixture into the bowl with the butter, sugar and egg mixture. Beat on low speed till just combined. Repeat with the remaining flour mixture.
7. Add in the 170g white chocolate chips and 110g pistachio meal. Use a wooden spoon or spatula to fold these in evenly.
8. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
9. Preheat oven to 163°C (325°F). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
10. Using a cookie scoop or measuring spoon, scoop 1/4 cup of the chilled cookie dough. Roll into a ball, then use your fingers to shape the cookie dough so that it's taller rather than wide—almost like a cylinder. Arrange the cookies 3 inches apart on the prepared baking sheets.
11. Bake the cookies for 14-16 min or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
12. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, press a few more chocolate chips into the tops.
13. Store tightly covered at room temperature for up to 1 week.