Ingredients
Wet Ingredients
- 110 g butter
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp lemon juice
Dry Ingredients
- 275 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Sugars and Flavorings
- 150 g granulated sugar
- 50 g brown sugar
- Zest of half a organic lemon
Add-ins
- 85 g white chocolate chips
- 75 g frozen wild blueberries
Instructions
- Melt Butter and Combine with Sugars and Zest: Melt the butter gently either in the microwave or on the stovetop over low-medium heat, making sure it doesn’t bubble to retain its liquid. In a bowl, combine granulated sugar, brown sugar, and lemon zest, then pour the melted butter over them. Let this mixture sit while preparing the remaining ingredients to allow flavors to meld.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring an even distribution of leavening agents and seasoning.
- Whisk Butter and Sugars: Using a hand whisk, stir the butter and sugar mixture for about one minute until well combined and slightly aerated.
- Add Egg, Vanilla, and Lemon Juice: Incorporate the egg, vanilla extract, and fresh lemon juice into the butter and sugar mixture, mixing thoroughly to create a unified wet base.
- Combine Wet and Dry Mixtures: Add the flour mixture to the wet ingredients and gently fold them together using a spatula, mixing only until just combined to avoid overdeveloping gluten and toughening the cookies.
- Fold in Blueberries and White Chocolate: Gently fold in the frozen wild blueberries and white chocolate chips. The blueberries will color the dough slightly; be careful not to overmix to keep the berries intact and retain dough texture.
- Chill the Dough: Using a 2 tbsp (1.3 oz) cookie scoop, portion out 16 cookie dough balls and place them on a tray. Refrigerate the dough for 1 hour to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 175ºC (350ºF). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Bake the Cookies: Arrange 6 cookies per baking tray with enough space between them. Bake in the preheated oven for 12-13 minutes until the edges are lightly golden but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack using a spatula. This step lets the cookies set and prevents breakage.
Notes
- Using frozen wild blueberries helps prevent excessive bleeding into the dough, maintaining cookie texture and color.
- Chilling the dough before baking is key for controlling spread and enhancing flavor.
- Do not overmix once the flour is added to keep cookies tender and soft.
- If white chocolate is unavailable, you can substitute with regular chocolate chips or omit for a dairy-free version.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
