Lemony White Chocolate with Blueberries

Brown sugar and butter caramelize to make these buttery, white chocolate chip cookies crispy on the edges and chewy on the inside. The lemon complements the sweet blueberries.

Lemony White Chocolate with Blueberries

Makes 30 to 36 cookies

1 cup plus 2 tablespoons all-purpose flour (140 gr)

1/2 teaspoon salt

1/4 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup packed light brown sugar (110 gr)

1/4 cup granulated sugar (50 gr)

1 large egg, room temperature

3/4 teaspoon finely grated lemon zest, packed

1 teaspoon pure vanilla extract

3/4 cups white chocolate chips, coarsely chopped (117 gr)

1/2 cup plus 2 tablespoons dried blueberries (100 gr)


In a medium bowl, sift together flour, salt, and baking soda. Set aside.

In the large bowl of an electric mixer, with speed set to high, cream butter until fluffy, about 1 minute. Add sugars and egg. Beat until light and fluffy, about 3 minutes. Add lemon zest and vanilla. Beat until combined. Reduce speed to low. Add flour mixture and mix until just combined. Add white chocolate chips and blueberries. Mix until combined. Refrigerate overnight, for flavors to combine.

Preheat oven to 350oF. Line cookie sheets with parchment paper.

Using a medium cookie scoop, such as #50, drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 1/2 inches apart. Bake until centers are golden brown and edges are a shade darker, about 12 to 14 minutes. Cool 1 minute on baking sheet. Transfer cookies, still on parchment, to wire racks to cool completely.

Store cookies in an airtight container for up to 1 week.