LEMONY WHITE CHOCOLATE CHIP COOKIES

The first time I tried this combination in a cookie it was at a sub shop, of all places. As soon as I tasted it, I knew I had to get to work coming up with my own version of the recipe. Butter, lemon, and white chocolate all in one a cookie—how could this be bad?

1 cup (2 sticks) butter, softened

1 ½ cups sugar

2 large eggs

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons finely grated lemon peel

¼ cup fresh lemon juice

1 (12-ounce) bag white chocolate chips

Preheat the oven to 350 degrees. Combine the butter and sugar in a large bowl. Using an electric mixer on medium speed, beat the butter and sugar for 2 minutes. Add the eggs, one at a time.

Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. Gradually add the flour mixture to the butter mixture. Mix in the lemon peel and juice. Stir in the white chocolate chips. Refrigerate the dough for 30 minutes. Drop the dough by tablespoonsful 2 inches apart onto a baking sheet, and bake for 12 to 14 minutes. Transfer the cookies to a wire rack, and let them cool completely.

MAKES 30 COOKIES.