Lemon White Chocolate Chip Cookies

• 1 1/2 cup (195g) All-purpose flour
• 1 tbsp (8g) Corn flour/Corn starch
• 1/4 tsp Salt
• 1/2 tsp Baking soda
• 1/2 tsp Vanilla extract
• 1 tbsp lemon juice (don’t use more than a tbsp as it will alter the cookie texture)
• 1 tbsp lemon zest (about 2 lemons)
• 1/2 cup (113 g) unsalted butter, Softened 
• 1/2 cup (100g) granulated sugar 
• 1/4 cup (50g) packed light brown sugar
• 1 egg UK medium-sized (without shell=51g)
• 1 cup (170g) White chocolate chips, divided

1. Using a zester, zest a whole lemon. Don’t go too far while zesting the lemon. Rotate the fruit while grating the lemon as you don’t need the white part of the lemon since it's bitter in taste. 
2. In a small bowl, mix the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lemon zest infused sugar is ready. Set aside to infuse completely for about 5 minutes.
3. In a medium bowl, sift together all-purpose flour, salt, cornflour and baking soda. Whisk them to combine and set aside.
4. In a large mixing bowl, add unsalted softened butter and lemon sugar, light brown sugar and vanilla extract, and beat them until light and fluffy by using an electric hand mixer for about two-three minutes.
5. Now add the egg and beat again until well- combined. Now add lemon juice, beat again, and scrape down the sides and bottom of the bowl as needed. 
6. Gradually add the dry ingredients mixture into the wet mixture in two batches, and beat after each addition until just combined. Avoid overbeating.
7. Fold in the 3/4 cup (130 g) white chocolate chips. The batter will be sticky. Reserve 1/4 cup or more chocolate chips to press on the top of the cookies just before baking.
8. Cover the bowl with plastic wrap and refrigerate it for 20-30 minutes. Don’t skip this step, as it makes your cookies chewier, thicker and more flavourful. It also prevents the cookies from spreading too much in the oven while baking.
9. Line your baking sheet with parchment paper.
10. Preheat the oven to 155°C/320°F (for the Fan oven) and 175°C/347°F for the conventional oven.
11. Shape the dough into balls of about 1 1/2 tbsp each. Cookies should be 2 inches apart from each other. Press the few more chocolate chips on the top of each cookie ball.
12. Bake in the preheated oven for about 10-12 minutes or until slightly golden brown and crispy from the edges and the centre is set and puffed up but they are still soft and gooey. Keep in mind that they will look a bit under-baked in the middle as they will continue to cook once out of the oven. If you are baking one sheet at a time, keep the remaining dough in the fridge and repeat the process.
13. To make perfectly round cookies, as soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon. You can also take any round object or cookie cutter slightly larger than cookies. Scoot it around the hot cookie into a perfectly round shape.

NOTES

1. Cookies are best served straight from the oven but you can store any leftover cookies.
2. Cool them completely then store in an airtight container for up to 3 days at room temperature, for up to 5-6 days in the fridge or up to 2 months in the freezer. You will reheat your frozen cookies in the oven for one minute because warm chocolate chip cookies are the best.