Blueberry White Chocolate Lemon Cookies
It’s Blueberry Season! Part muffin, part cookie—these are a very moist cookie. Try them with a small scoop of vanilla bean ice cream and fresh blueberries. Can you say summer?
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
¾ cup sugar
2 eggs
zest of one lemon
juice of ½ lemon
2 ½ cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1-1/2 cups white chocolate chips (use real white chocolate—must contain cocoa butter!)
1-1/2 cups fresh blueberries – TOSSED IN 1 tablespoon flour
Citron Finishing Sea Salt
Cream butter and sugars in mixer until well blended. Add eggs, lemon juice and lemon zest – mix well. In separate bowl, whisk flour, soda & salt. Add dry ingredients to butter mixture in bowl on and mix on medium speed – do not over mix.
Add white chocolate chips – blend. By hand, fold blueberries lightly into dough—work to not crush the blueberries. Blue cookie dough is not the goal!
Drop by heaping rounded teaspoons onto greased baking sheet. Bake 375° for 11-13 minutes until golden brown. Remove from oven and sprinkle scant amount of citron sea salt on cookies while warm. Cool on baking sheets and transfer to cooling rack.
Note: Citron Finishing Sea Salt available at specialty food stores and online. These cookies are the best if slightly under-baked.
Add white chocolate chips – blend. By hand, fold blueberries lightly into dough—work to not crush the blueberries. Blue cookie dough is not the goal!
Drop by heaping rounded teaspoons onto greased baking sheet. Bake 375° for 11-13 minutes until golden brown. Remove from oven and sprinkle scant amount of citron sea salt on cookies while warm. Cool on baking sheets and transfer to cooling rack.
Note: Citron Finishing Sea Salt available at specialty food stores and online. These cookies are the best if slightly under-baked.
photos courtesy of cookieswithlon & youandmeequals.com
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