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Blueberry Lemon White Chocolate Chip Cookies

Blueberry lemon white chocolate chip cookies combine dried blueberries, bright lemon zest, and creamy white chocolate in soft-centered cookies with lightly golden edges. The dough chills before baking, helping the cookies hold their shape.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and resting 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 cup granulated sugar
  • 0.75 cup brown sugar packed light
  • 1 tablespoon lemon zest finely grated
  • 0.75 cup unsalted butter softened
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 0.75 cup dried blueberries

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Rub the lemon zest into the granulated sugar.
  5. Beat the lemon sugar with the brown sugar and butter in a large bowl until light and fluffy, about 2 minutes.
  6. Beat in the egg and egg yolk until smooth.
  7. Mix in the vanilla extract.
  8. Add the flour mixture and mix just until no dry streaks remain.
  9. Fold in the white chocolate chips and dried blueberries.
  10. Cover and chill the dough for 30 minutes.
  11. Scoop the dough into 2-tablespoon portions.
  12. Place the portions about 2 inches apart on the prepared baking sheet.
  13. Bake in batches for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  14. Let the baking sheet cool between batches.
  15. Let the cookies rest on the baking sheet for 5 minutes.
  16. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, remove the cookies while the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months.