Blueberry Lemon Cookies

RECIPE #8: Like if a blueberry muffin and a (white) chocolate chip cookie had a baby

When I developed these cookies, my goal was for them to have all the same textures of a chocolate chip cookie, but be light in color and be filled with fresh blueberries, lemon, and white chocolate. I’ve had lemon cookies before, but I’ve always found them to either be cakey or more crispy.

The trick with these is to use fresh blueberries over frozen and to be careful when mixing the dough so as not to smush them. Any extra liquid in the cookies will throw off the texture of the cookie dough (and the cookies).

Additionally, rather than using lemon juice or any extract in this recipe, I rubbed together the sugar and lemon zest until super fragrant and combined. Make sure not to skip this step!

Because the recipe uses fresh blueberries, they’re best eaten within a few days and kept in the fridge.

Typically I put the cooking tip at the bottom but I didn’t want you to miss this one so here it is:

Experiment with different cooking times and temperatures! If you like a thinner, wider cookie, bake at 325ºF for 22-24 minutes. If you prefer a smaller, more condensed cookie with a good center, FREEZE the cookie dough balls, then bake at 375ºF for about 18 minutes.

As always, please leave any feedback in the comments if you try them!

Best,

Nea

xx

Makes: 12 to 14 cookies

Prep Time: 5 minutes

Cook Time: about 1 hour and 20 minutes

INGREDIENTS

• 1-1/3 cup granulated white sugar

• Zest from 2 lemons

• 1 cup salted butter, softened

• 1 teaspoon vanilla

• 1 large whole egg + 1 egg yolk

• 2 1/4 cups flour

• 1/4 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cornstarch 

• 1/2 teaspoon salt

• 8 oz block white chocolate, cut into 1/4-inch squares 

• 1 cup fresh blueberries 

• Raspberry jam

INSTRUCTIONS

1. In a large bowl, use your fingers to rub together the sugar and lemon zest until fragrant and the sugar is slightly damp and almost yellow in color. Add the butter and vanilla, then use a handheld electric mixer to cream together the ingredients until combined and slightly fluffy, 1 to 2 minutes. Beat in the egg and egg yolk until just combined.

2. Add the flour, baking soda, baking powder, cornstarch, and salt. Mix using a spatula or wooden spoon until just combined. Fold in the white chocolate until just combined, then gently fold in the blueberries without smashing them. Dollop a few teaspoons jam over the cookie dough, then gently swirl to combine. Chill the cookie dough in the fridge for 30 minutes to 1 hour (cookie dough should be somewhat solid, but not hard enough to not easily scoop).

3. Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper. Working in batches, scoop cookie dough into balls and place 4 inches apart on the baking sheet. Bake until golden brown around the edges and slightly puffed in the center, 18 to 20 minutes. Let the cookies cool before transferring them to a plate, then repeat with the remaining cookie dough.

4. Store the cookies in the fridge in an airtight container.