Ingredients
Unsalted Butter 1 cup (2 sticks), chilled and cubed
Granulated Sugar 1 cup
Light Brown Sugar, packed 1 cup
Large Eggs 2, room temperature
Vanilla Extract 1 teaspoon
Lemon Zest 2 tablespoons (from 2 large lemons), or 1 teaspoon lemon extract
All-Purpose Flour 2 1/2 cups
Baking Powder 1 teaspoon
Blueberries 12 ounces (fresh or frozen, slightly thawed)
White Chocolate Chips (optional) 1/2 cup
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a saucepan, melt butter over medium heat until golden brown (~4-5 minutes), then cool slightly.
In a bowl, beat granulated sugar, brown sugar, and cooled browned butter until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.
In a separate bowl, whisk flour and baking powder. Gradually add to wet ingredients, mixing until just combined.
Fold in blueberries and optional white chocolate chips.
Cover dough and refrigerate for 30 minutes (for easier shaping).
Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
Bake 12-15 minutes, until edges are golden but centers remain soft. Cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
Use high-quality butter for best flavor. For extra chewiness, cover cooled cookies with plastic wrap before storing.
If time is short, skip refrigeration but work dough quickly. Substitute frozen blueberries (no thawing needed).
Chill baked cookies for 15 minutes before serving for a firmer texture.
- Prep Time: 30
- Cook Time: 15
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 0.8g
- Protein: 2g
- Cholesterol: 30mg