Prep the Butter and Sugars:

Cube your cold unsalted butter. In a stand mixer, combine the butter, brown sugar, and granulated sugar. Mix for 3-4 minutes until fully combined, light, and fluffy.

Cube your cold unsalted butter.

In a stand mixer, combine the butter, brown sugar, and granulated sugar. Mix for 3-4 minutes until fully combined, light, and fluffy.

Add Wet Ingredients: Add the eggs, lemon zest, and lemon juice to the butter-sugar mixture. Mix until everything is fully combined.

Add the eggs, lemon zest, and lemon juice to the butter-sugar mixture.

Mix until everything is fully combined.

Combine Dry Ingredients: In a separate bowl, mix together the flour, cornstarch, baking soda, and salt.

In a separate bowl, mix together the flour, cornstarch, baking soda, and salt.

Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined.

Gradually fold the dry ingredients into the wet mixture until just combined.

Add Chocolate Chips: Fold in the white chocolate chips (or lemon chips if you’re using them).

Fold in the white chocolate chips (or lemon chips if you’re using them).

Chill the Dough: Refrigerate the dough for 30 minutes.

Refrigerate the dough for 30 minutes.

Preheat and Scoop: Preheat your oven to 420°F (215°C). After chilling, scoop the dough into desired portions. Add more chocolate chips on top if desired.

Preheat your oven to 420°F (215°C).

After chilling, scoop the dough into desired portions. Add more chocolate chips on top if desired.

Bake: Place the scooped dough on a baking sheet. Bake in the preheated oven for 10-12 minutes until the edges are golden and the center is set.

Place the scooped dough on a baking sheet.

Bake in the preheated oven for 10-12 minutes until the edges are golden and the center is set.

Cool on Baking Sheet: Let the cookies cool on the baking sheet for 30 minutes. This step is crucial as the cookies need to set and firm up; moving them too early might cause them to fall apart.

Let the cookies cool on the baking sheet for 30 minutes. This step is crucial as the cookies need to set and firm up; moving them too early might cause them to fall apart.

Transfer and Enjoy: Once cooled, transfer the cookies to a wire rack. Enjoy your delicious, summery lemon white chocolate chip cookies!

Once cooled, transfer the cookies to a wire rack.

Enjoy your delicious, summery lemon white chocolate chip cookies!

These cookies are inspired by Levain Bakery in New York City, known for their high baking temperatures that yield perfectly baked goods. Enjoy a little taste of New York City right in your own kitchen!