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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 1-1½ 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.
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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.
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