Quick & Easy Lemon White Chocolate Chip Cookies

0 To get started, line your cookie sheet with parchment paper and set it aside. In a medium-sized bowl, whisk together the dry ingredients (flour, cornstarch, baking soda, and salt) and set them aside.
1 In a large bowl, combine the brown sugar, granulated sugar, and lemon zest. Use your fingertips to gently massage the zest into the sugar for about 30 seconds, releasing its oils for a stronger lemon fragrance. 
2 Then, add the room-temperature butter and cream it with the sugars at medium-high speed using the paddle attachment on your stand mixer for about 3 minutes. The mixture should be light and fluffy by the end.
3 Next, whisk in the egg, egg yolk, fresh lemon juice, and vanilla extract, ensuring everything is well combined. Scrape the sides of the bowl as needed. 
4 Gradually add the flour mixture to the wet ingredients, mixing until just combined—for best results, be careful not to over-mix, as this could lead to dense cookies.
5 Fold in the white chocolate chips using a rubber spatula. 
6 Once your dough is ready, scoop it into 3-tablespoon-sized balls using a 3-tablespoon cookie scoop, placing the dough balls on the prepared baking sheet lined with parchment paper. Cover the dough balls with plastic wrap and refrigerate for 1 hour, or up to 24 hours, to allow the flavors to meld and the dough to firm up.
7 When you're ready to bake, preheat your oven to 350°F (175°C). Arrange the chilled dough balls on the baking sheet, making sure they're spaced about 4 inches apart. Bake for 10-15 minutes or until the edges are golden brown and crispy. While the first batch is baking, keep the remaining dough balls in the fridge to stay chilled.
8 For perfectly round cookies, as soon as they come out of the oven, use a circular cookie cutter (slightly larger than your cookies) to gently swirl the cookies around inside it. This will give them a smooth, round shape. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.