Yuzu And White Chocolate Cookies
These elegant cookies are a delightful fusion of bright, citrusy yuzu and creamy white chocolate, creating a perfectly balanced sweet-tart treat. Their soft, chewy texture and aromatic flavor make them a sophisticated yet simple bake.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 0.75 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 2 tbsp yuzu juice fresh or bottled
- 1 tbsp freshly grated yuzu zest or lemon zest as substitute
- 1.5 cup white chocolate chips or chopped bar
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Make-Ahead: You can scoop and freeze the dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. Substitutions: If yuzu is unavailable, use a mix of lemon and lime juice/zest for a similar bright citrus profile. Serving: Enjoy with a cup of green tea or as an elegant dessert.