MISE EN PLACE FOR THE COOKIE DOUGH

• Zest the lemon

• Measure the butter, sugar, salt, corn syrup, and lemon extract or oil in a mixing bowl for either a stand mixer or a handheld one.
• Separate the eggs and set the 2 yolks aside. Click here to read The Finer Cookie’s article on how to separate eggs.
• Measure the flour and set aside.
• Measure the white chocolate and chop into bite size pieces (unless you’re using small chips, which in that case, leave as is).
• NOTE ON WHITE CHOCOLATE: Depending on the size of the chips, sometimes the white chocolate can keep the cookie from holding together, especially when slicing. The rolls will want to break apart due to the chunky nature of the chips. Also, white chocolate can be very sweet. You might prefer less sweetness. For these reasons, adjusting the amount of wc is completely alright. Use less if you want. The result will not change terribly much.
• 

White Chocolate ready to be chopped.

• Chop the mint.

ASSEMBLE THE COOKIE DOUGH

• Cream the butter, sugar, salt, corn syrup, lemon extract/oil, and lemon zest until light and creamy. Add the yolks, one at a time, and beat until throughly blended.
• NOTE ON LEMON OIL – I understand that it might be difficult to find proper lemon oil. If this is the case, add more lemon zest rather than reaching for lemon extract. The two products are not the same thing.

• Scrape down the sides of the bowl and with the mixer at the lowest speed, beat in the flour, scraping down the sides and bottom of the bowl.
• Stir in the white chocolate chips, adding a small amount to start and add more if needed.

• Add the chopped mint to the cookie dough.

• Divide the dough evenly into 4 pieces.

• Roll each piece into log about 2 inches (5 cm) in diameter. Wrap each roll individually in plastic wrap and refrigerate at least 2 hours or overnight.

BAKE THE COOKIES

• About 30 minutes before you are ready to bake, place a shelf in the center of the oven and preheat the oven to 375F/191C.
• Cover a baking sheets with parchment.
• Slice cookies with a serrated blade to 3/8-inch (6 cm) thick and arrange about 1 inch (2.5 cm) apart on the sheet.

• Ready for the oven.

• Place the baking sheet in the oven, and bake at 350ºF for 8-10 minutes or until golden brown around the edges and set in the center.

• I slightly over baked them.

• Allow to cool on the sheet for 2 minutes, and then remove to a cooling rack.