White Chocolate And Lemon Soft Bake Cookies

• 4 ounces, weight Butter (salted)
• 3-5/8 ounces, weight Caster Sugar
• 2 ounces, weight Brown Sugar
• 1 Tablespoon Lemon Zest
• 2 Tablespoons Lemon Juice
• 1 whole Egg
• 6 ounces, weight Self Raising Flour
• 5-1/3 ounces, weight White Chocolate, Broken Into Tiny Pieces

1. Allow the butter to soften slightly in the microwave. Cream butter with sugars until fluffy. Grate zest over mixture and then pour in juice. Stir well!
2. Mix in egg. Sift in flour and stir well. Fold in white chocolate.
3. At this point you can put the dough in the fridge to cool for a couple of hours. It will give the cookies a slightly better shape, but isn't strictly necessary.
4. Preheat your oven to 190u0b0C or 375u0b0F.
5. Grease a baking tray and scoop small teaspoon-sized balls (slightly smaller than golf-balls) onto the tray. Pop in the oven, middle shelf, for 5-7 minutes. I baked two batches and both were done to perfection after 7 minutes!

weight butter, weight brown sugar, lemon zest, lemon juice, egg, flour, weight white chocolate

Taken from tastykitchen.com/recipes/desserts/white-chocolate-and-lemon-soft-bake-cookies/ (may not work)