Blueberry Lemon White Chocolate Chip Cookies
Soft blueberry lemon white chocolate chip cookies with bright citrus, juicy berries, and creamy white chocolate in every bite.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries patted dry
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 F and line baking sheets with parchment paper. Cream the butter with both sugars until light and fluffy, then mix in the eggs, lemon zest, and lemon juice.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then add the dry mixture to the wet ingredients just until combined.
- Fold in the blueberries and white chocolate chips gently. Scoop onto the tray, bake until lightly golden, then cool on the pan for a few minutes before moving to a rack.
Notes
- Dry blueberries well before folding them into the dough.
- Chill the dough briefly if you want thicker cookies.
- Do not overbake; the centers should look slightly soft when removed.
- Store in an airtight container for up to 3 days or freeze for later.