Copycat Levain Lemon Cookies

Step 1: Melt the Butter [00:00]

• Place butter in a microwave-safe bowl, and heat for 30 seconds to 1 minute until barely melted. Let it cool.

Step 2: Mix Wet Ingredients [00:30]

• Pour the cooled butter into a stand mixer fitted with a paddle attachment. Mix the butter, lemon juice, zest, and sugars on medium speed for about 90 seconds. Let the mixture rest for 10-15 minutes.
• Add the egg, egg yolk, and vanilla. Mix on low speed until combined.

Step 3: Prepare Dry Ingredients [01:30]

• Sift all dry ingredients (flour, cornstarch, baking soda, baking powder, and sea salt) into a medium bowl. Whisk to combine.
• Add the dry mixture to the butter and sugar mixture. Mix on low until the flour is barely combined. Then, add 2 cups of lemon chips.

Step 4: Chill the Dough [02:30]

• Scoop, cover, and chill the dough for 24 hours for best results, or you can bake right away. Form the dough into about 14-22 cookies, depending on size.
• Preheat the oven to 400 degrees F. Let the cookie dough come to room temperature for 10-15 minutes before baking. Dimple the dough to help make each cookie tall.

Step 5: Bake the Cookies [03:30]

• Place 3-4 cookies on a baking sheet lined with parchment paper. Bake for 7-8 minutes for smaller cookies or 9-10 minutes for larger cookies, until the edges are browning and the tops are slightly brown.
• Remove from the oven, add a few more lemon chips on top, and enjoy!