Squeeze the lemon: Slice the lemon in half crosswise. Use a citrus juicer, reamer, or simply your hand to squeeze out the juice. If squeezing by hand, hold the lemon over a bowl or cup and use your fingers to catch any seeds. If needed, strain the juice through a fine mesh strainer to remove any seeds or pulp. Use a microplane grater, zester, or a vegetable peeler for the lemon zest. Set fresh lemon juice and zest aside for later use.

Preparation: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Creaming the butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy using a paddle attachment at low speed.

Mixing the wet ingredients: Add the eggs, vanilla extract, lemon juice, lemon zest, and half of the white chocolate chips to the butter mixture. Mix until well combined.

Mixing dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing until a smooth dough forms.

Adding remaining white chocolate chips: Gently fold in another half of the white chocolate chips until evenly distributed throughout the dough.

Scooping the dough: Using a large cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

Baking to perfection: Bake the cookies in the preheated oven for 10-12 minutes or until the edges of the cookies are light golden brown. Be careful not to overbake for the best chewy texture.