In a medium sized bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside.
In the bowl of a stand mixer (or large mixing bowl with hand mixer), add in the butter, white sugar, and brown sugar. Mix over medium high speed until light and fluffy (about 2 minutes).
To the sugar mixture, add in the egg, lemon juice, and lemon extract. Combine for about 2 more minutes. Scraping down the bowl as needed.
Next, add in the lemon zest and honey. Mix about 1 more minute.
Begin slowly adding the flour mixture, beating between each addition. Mix just until the flour is fully incorporated.
Begin slowly adding the flour mixture, beating between each addition. Mix just until the flour is fully incorporated.
Hand mix in the white chocolate chips.
Place the bowl of cookie dough into the fridge for 2 hours (and up to 5 days).
Preheat the oven to 350°F. And prepare two baking sheets with parchment paper.
Using a cookie scoop, scoop them into tablespoon sized dough balls (so they come out the perfect size).If desired, place 4-5 extra white chips on each dough mound.
Bake for about 10 minutes, until the cookies have just set. Top may look a little undercooked. That is fine as cookies will harden as they cool.Let them cool for about 10 minutes on baking sheet before serving.