Description
These Lemon Blueberry White Chip Cookies combine the bright, zesty flavor of fresh lemon zest with juicy blueberries and sweet white chocolate chips for a perfect balance of tart and sweet. Soft and chewy with lightly golden edges, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
Add-ins
- 1 cup fresh blueberries
- 3/4 cup white chocolate chips
Instructions
- Preheat Oven & Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all ingredients. Zest the lemon carefully, avoiding the bitter pith. Rinse fresh blueberries gently and pat dry to prevent excess moisture in the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution of the rising agent and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated and brown sugar until light and fluffy, creating the soft, chewy texture desired in the cookies.
- Add Egg, Vanilla, and Lemon Zest: Beat in the egg and vanilla extract until fully combined. Then incorporate the fresh lemon zest to add brightness to every bite.
- Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the creamed butter and sugar mixture, stirring gently just until incorporated to avoid tough cookies.
- Fold in Blueberries and White Chocolate Chips: Carefully fold in fresh blueberries and white chocolate chips, ensuring even distribution without crushing the berries.
- Shape and Bake: Drop rounded tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing flavors to settle perfectly.
Notes
- Be gentle when folding in blueberries to prevent them from breaking and turning the dough purple.
- Ensure the blueberries are dry before adding them to avoid soggy cookies.
- For more lemon zing, consider adding a teaspoon of fresh lemon juice along with the zest.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Freezing dough balls before baking can help maintain their shape and flavor.
