Lemon Blueberry WCs

These cookies started off as lemon white chocolate chip, but after baking them the first time, it felt like it lacked both color and depth. I decided to kick it up and include some blueberries, and it turned out great! It gives you a similar taste to a blueberry muffin, but in a cookie form. I love how the blueberries slightly break in the oven and start to ooze out, giving it that beautiful purple color throughout the cookie. Try these bad boys out!

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Quick Tip:

These cookies can spread while they bake. Try using a whoopie cake baking pan to help hold the shape

What you need:

• 1 cup unsalted butter (slightly cold, cut into cubes)

• 2 cups Sugar

• 2 Eggs

• 1 teaspoon Vanilla Extract

• 1 1/2 Tablespoon Fresh Lemon Juice

• 3 Tablespoons Lemon Zest (may put more lemon zest for extra flavor)

• 6 ounces of fresh blueberries 

• 3 cups Flour

• 1 1/4 teaspoon Baking Powder

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Salt

• 1 bag Ghirardelli White Chocolate Chips

The Deets:

• Preheat oven to 350 degrees.

• In a large bowl, cream slightly cold butter and sugar for 5mins. until light and fluffy. 

• Add eggs one a time, mixing well after each addition.

• Add vanilla, lemon juice, and lemon zest and stir to combine.

• Stir in flour, baking powder, baking soda, and salt and mix just until combined.

• Fold in white chocolate chips.

• Fold in blueberries (it’s ok if they break and bleed a little) 

• Drop dough onto light colored baking sheet. Use a silicone baking sheet or parchment paper.

• Bake for 12-19 minutes.