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Blueberry Lemon White Chocolate Chip Cookies

Blueberry Lemon White Chocolate Chip Cookies

Soft, tender cookies loaded with fresh blueberries, bright lemon zest, and creamy white chocolate chips for a summery bake that is easy to make and hard to stop eating.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg plus 1 egg yolk room temperature
  • 2 tsp vanilla extract
  • 2 lemons zested
  • 1 tbsp fresh lemon juice
  • 1 cup white chocolate chips
  • 1 cup fresh blueberries patted dry

Equipment

  • Stand or hand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
  2. Whisk flour, baking soda, baking powder, and salt in a bowl and set aside.
  3. Beat butter and both sugars together for 2 minutes until creamy, then mix in egg, egg yolk, vanilla, lemon zest, and lemon juice.
  4. Stir in flour mixture on low until just combined, then fold in white chocolate chips.
  5. Fold in blueberries gently with 3 to 4 strokes of a spatula.
  6. Scoop rounded tablespoon portions onto prepared trays, spacing them 5 cm apart.
  7. Bake 11 to 13 minutes until edges are golden and centers look just underset. Cool on tray 5 minutes before moving to a rack.

Notes

  • Chill dough for 30 minutes in a warm kitchen to control spread.
  • Pat blueberries dry before folding in to reduce excess moisture.
  • Do not overmix once berries are added to avoid purple-stained dough.