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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. Chilling the dough for 30 minutes helps the cookies bake up with lightly golden edges and tender centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg and egg yolk until combined, then mix in the lemon zest and vanilla.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Fold in the dried blueberries and white chocolate chips, cover the bowl, and refrigerate the dough for 30 minutes.
  6. Heat the oven to 350°F and line two baking sheets with parchment paper.
  7. Scoop the dough into 2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are lightly golden and the centers still look slightly soft.
  9. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For tender centers, avoid mixing the dough beyond just incorporating the flour. Store the cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. For a dairy-free swap, use dairy-free butter and white chocolate chips.