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Thick and Chewy Levain Bakery Lemon Cookies

Thick and Chewy Levain Bakery Lemon Cookies for a Zesty Treat

These Thick and Chewy Levain Bakery Lemon Cookies bring sunshine to your day, combining bright lemon flavor with a satisfying chewy texture.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Cold Butter Do not use room temperature butter to prevent flat cookies.
  • ¾ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • 1 large Egg Contributes to the cookie structure.
  • 1 large Egg Yolk Enhances chewiness and richness.
  • 2 tablespoon Lemon Zest Use zests from ripe lemons for the best aroma and taste.
  • ¼ cup Fresh Lemon Juice
  • 1 teaspoon Lemon Extract Optional for a stronger flavor.
  • 2 cups All-Purpose Flour
  • ¼ cup Cornstarch
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt Balances sweetness.
  • 1 cup Lemon Chips or White Chocolate Chips Substitute with dark chocolate or nuts if preferred.

Equipment

  • Oven
  • mixing bowl
  • hand mixer
  • baking sheet
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, cream the cold butter, granulated sugar, and brown sugar on medium speed for about 4 minutes until light and fluffy.
  3. Add in one large egg, extra egg yolk, lemon zest, fresh lemon juice, and optional lemon extract, mixing until just combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually fold into the wet mixture until combined.
  5. Fold in the lemon chips or white chocolate chips to distribute evenly throughout the dough.
  6. Scoop out dough and roll it into 6-ounce balls, spacing them 2-3 inches apart on the prepared baking sheet.
  7. Bake for 9 to 11 minutes until the edges are firm and golden, with slightly underbaked centers.
  8. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For the best texture, use cold butter and avoid overmixing. Cookies can be customized with different chips or nuts.

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