Description
Delight in these soft and chewy Lemon Blueberry White Chip Cookies, bursting with fresh blueberries, bright lemon zest, and sweet white chocolate chips. Perfectly baked to golden edges with a tender center, these cookies combine fruity freshness and creamy sweetness in every bite, making them 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
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Zest the lemon carefully, avoiding the bitter pith, and rinse fresh blueberries gently, then pat them 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 to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, ensuring a soft, chewy cookie texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, then incorporate the fresh lemon zest to brighten the flavor.
- Combine Wet and Dry: Gradually fold the dry flour mixture into the creamed butter and sugar mixture, stirring gently just until incorporated to avoid developing tough dough.
- Fold in Blueberries and White Chocolate: Carefully fold in fresh blueberries and white chocolate chips, distributing them evenly without crushing the berries.
- Shape and Bake: Drop rounded tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, letting the flavors set perfectly.
Notes
- Ensure blueberries are dry before adding to dough to prevent soggy cookies.
- Do not overmix dough when combining wet and dry ingredients to keep cookies tender.
- For best texture, use room temperature butter for creaming.
- Store cookies in an airtight container to maintain freshness.
- You can substitute frozen blueberries if fresh are not available, but thaw and drain them thoroughly first.
