Preheat the oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt the butter: In a medium saucepan, melt the butter. Whisk in both the granulated and brown sugars, then let it cool for a few minutes.

Add the wet ingredients: Whisk in the eggs, vanilla extract, and lemon juice.

Mix the dry ingredients: In a separate bowl, whisk together the flour, lemon zest, baking soda, and salt.

Combine wet and dry ingredients: Stir the dry mixture into the wet ingredients using a sturdy wooden spoon. Once combined, stir in the white chocolate chips.

Scoop the dough: Use a 1 ½ tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball with your hands.

Bake the cookies: Place the dough balls on the prepared baking sheet and bake for 9-12 minutes, until the edges begin to brown.

Set the cookies: Once baked, remove the sheet from the oven and bang it gently on the counter 2-3 times to prevent over-rising.

Cool the cookies: Let the cookies sit for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely.