1 2/3 cup all-purpose flour
1/2 tsp baking soda
1/4 + 1/8 tsp salt
1 1/2 tsp cornstarch
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/2 Tbsp lemon zest (from about 3 medium lemons)
1 large egg
1 tsp lemon extract
1/2 tsp vanilla extract
1 1/3 cups white chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking soda, salt and cornstarch in a large mixing bowl and whisk for 20 seconds, set aside.
Beat together butter, granulated sugar, brown sugar and lemon zest using a using an electric mixer until just creamy. Add in egg, then mix in lemon extract and vanilla extract.
With mixer set on low speed, gradually add in the combined dry ingredients and mix until incorporated, then fold in white chocolate chips.
Scoop about 2 1/2 tablespoon of dough and shape into balls. Place on parchment paper lined baking sheets, with about 2-inches of space between dough balls. Bake in preheated oven for 10 to 12 minutes. Do not overbake to achieve soft and chewy texture.
Cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely. Store Zesty White Chocolate Chip Cookies in an airtight container.