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Blueberry Lemon White Chocolate Chip Cookies

A delightful fusion of sweet and tangy flavors, these soft and chewy cookies are filled with juicy blueberries, creamy white chocolate chips, and the refreshing essence of lemon zest.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup fresh blueberries Frozen blueberries may be used, but they may burst during mixing.
  • 1 cup white chocolate chips For a Halal-friendly option, use carob chips.
  • 1 zest lemon
  • 1 tablespoon juice of lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry mixture into the wet ingredients until just combined.
  5. Gently fold in the fresh blueberries, white chocolate chips, lemon zest, and lemon juice. Be cautious not to overmix.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spaced about 2 inches apart.
Baking
  1. Bake the cookies for 12-15 minutes, or until the edges are golden brown.
  2. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

For the best texture, do not overbake. Chill the dough for 30 minutes before baking for thicker cookies.