Meyer Lemon Chamomile White Chocolate Chip Cookies

I recently made a new friend. She’s priceless. She’s a sweetheart. 

And she deserves cookies – just because.

Upon our introduction, she mentioned the blog, specifically the magnificence of the Honey Lemon Chamomile Cheesecake recipe I posted a while back.

I thought, I thought, and then I thought just a little more.

I decided to delight this dear with Meyer Lemon Chamomile White Chocolate Chip cookies.

I love my life! 😃

Meyer Lemon Chamomile White Chocolate Chip Cookies

2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. sea salt
1 cup European style butter – high % of butterfat (Kerrygold or Plugra), room temperature
1 + cup white sugar
1 large egg
juice and zest of 1 Meyer lemon (2, if you’re feeling super tart)
1 Tbs. dried chamomile flours
1 1/2 cups white chocolate chips

 

Preheat the oven to 350 degrees.

 

Sift together the flour, baking powder, and salt in a medium bowl. 

 

Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy.

 

 Add egg, lemon juice, and zest and stir until well combined. 

 

Next, add the flour mixture and stir again until fully combined.

 

Fold in the chamomile flowers and white chocolate chips.

 

Drop tablespoons of dough onto a parchment-lined cookie sheet.

 

Bake for about 15-20 minutes, until the edges begin to turn golden brown.

 

Remove from the oven and cool before devouring.