Lemon Bliss Chewy Cookies

1Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 3-4 minutes.

3Add the eggs (2 large) one at a time, beating well after each addition to fully incorporate.

4Mix in the fresh lemon juice (2 tablespoons), lemon zest (1 tablespoon), and vanilla extract until evenly combined.

5In a separate bowl, whisk together the all-purpose flour, baking soda (1 teaspoon), baking powder (½ teaspoon), salt (¼ teaspoon), and cornstarch (if using).

6Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

7Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

8Bake in the preheated oven for 10-12 minutes, or until the edges are set and just beginning to turn golden but the centers still look slightly soft. This ensures a chewy texture.

9Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10For an extra lemony touch, optionally dust the cooled cookies lightly with powdered sugar mixed with a pinch of lemon zest (1 tablespoon) before serving.