Step 1

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Step 2

Mix the flour, corn starch, baking soda and salt together in a bowl. Set aside.

Step 3

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

Step 4

To the creamed butter and sugar, add the eggs, lemon zest, lemon juice, vanilla extract and just ½ cup of the flour mixture to prevent curdling. Mix until well blended.

Step 5

Mix in the remaining flour in 2 additions, stirring on low speed until the flour is just incorporated.

Step 6

Stir in the white chocolate chips.

Step 7

Using a ¼ cup, scoop out the cookie dough and drop onto the baking sheet. (I like my cookies to weigh around 55 grams each to keep them equal… a few grams on either side is fine).

Step 8

Place the cookies far apart on the cookie sheet – no more than 4 per tray.

Step 9

Bake at 350 for 10 – 12 minutes, until the edges of the cookies are just starting to brown.

Step 10

Allow cookies to cool for 5 minutes on the tray, then carefully transfer to a wire rack.

Step 11

Once completely cooled, dust with powdered sugar.