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Lemon Blueberry White Chocolate Chip Cookies



Soft, chewy, lemon cookies, bursting with fresh, juicy blueberries and white chocolate chips. 


The sweet white chocolate pairs perfectly with the bright, lemony tang, and the blueberries just complete the combo with their juicy pockets of sweetness all throughout.


These cookies are like a lemon blueberry muffin mixed with a white chocolate chip cookies. They have that soft chewy center and perfectly crispy edges and are loaded with flavor, from the lemon zest, fresh berries and melty chocolate chips. 



Just look at that soft center and those juicy berries! These are perfect for any spring or summertime event, or a sweet weekend treat.  



Chewy Lemon Sugar Cookies

Yield: 16 cookies

Ingredients
  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 tablespoon finely grated lemon zest (from about 1 medium/large lemon)
  • 1/2 cup (96) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract
  • 1/2 cup white chocolate chips
  • 3/4 cup fresh blueberries


Directions
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. Gently fold in white chocolate chips and blueberries.

Scoop dough into balls (about 2 tablespoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and bake for about 10-13 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 

Note: If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.