-
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. Set aside.
-
Place chocolate chips (or white chocolate) on a cutting board and, with a large, sharp knife, coarsely chop them. Set aside.
-
In a medium bowl, stir together the flour, lemon zest, baking soda, baking powder and salt. Set aside.
-
In a large, microwave-safe bowl, melt the butter in the microwave on high power. This should take 1-1 ½ minutes, depending on the microwave. Allow the butter to cool for 5 minutes. It should warm to the touch, not hot. Add the sugar, vanilla and lemon extract. Mix with a sturdy spatula or wooden spoon until smooth.
-
Add the egg and egg yolk and mix until well combined.
-
Add flour mixture and stir just until combined and flour is incorporated. Mixture will be thick. Add white chocolate and mix to combine. Refrigerate for 15 minutes.
-
Place Demera (or Turbinado) sugar in a shallow bowl. Remove dough from refrigerator, scoop up and roll into balls, about 2 tablespoons for each cookie. I like to use an ice cream scoop. Roll the balls in the Demera sugar and place on prepared baking sheets. Sprinkle with a bit more Demera sugar.
-
Bake the cookies, one sheet at a time, until they have puffed and are slightly golden at edges, about 12-14 minutes. Be careful not to over bake the cookies or they will be dry. Transfer the cookies to a wire rack to cool completely. Store in an airtight container.