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Thick and Chewy Levain Bakery Lemon Cookies

Thick and Chewy Levain Bakery Lemon Cookies for Ultimate Bliss

Enjoy the delightful Thick and Chewy Levain Bakery Lemon Cookies, bursting with citrus flavor and a chewy texture that’s perfect for any occasion.
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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 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.
  • 1 tablespoon Lemon Zest Use zests from ripe lemons for the best aroma.
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Extract Optional for intensified lemon flavor.
  • 2 cups All-Purpose Flour
  • 1 tablespoon Cornstarch Keeps the cookies soft and chewy.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Salt Balances the sweetness.
For the Mix-ins
  • 1 cup Lemon Chips or White Chocolate Chips Substitute with dark chocolate or nuts for a twist.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment Paper
  • hand mixer
  • Cookie Scoop
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cream cold butter with granulated sugar and brown sugar until light and fluffy, about 4 minutes.
  3. Add large egg, egg yolk, lemon zest, lemon juice, and lemon extract; mix on low speed until combined.
  4. Whisk together flour, cornstarch, baking soda, and salt in another bowl, then fold into wet ingredients carefully.
  5. Gently fold in lemon chips or white chocolate chips until evenly distributed.
  6. Roll dough into 6-ounce balls and place on the prepared baking sheet, spaced apart.
  7. Bake for 9 to 11 minutes, until edges are firm but centers look slightly underbaked.
  8. Cool on the baking sheet for about 10 minutes before transferring to a wire rack to finish cooling.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Use cold butter for the best texture and don't overmix after adding dry ingredients.

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