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Blueberry-lemon White Chocolate Chip Cookies

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Blueberry-Lemon White Chocolate Chip Cookies
2010-11-30 Desserts
4.9 69

The blueberry-lemon combo pairs perfectly with white chocolate chips. If you bake in a high altitude area, be sure and check the recipe note below for adjustment in the flour amount.

  • Servings: 20-24 cookies


2 cups All Purpose Flour
½ tsp Baking Soda
¾ tsp Coarse Sea Salt
1½ sticks (3/4 Cup) Unsalted Butter, room temperature
¾ cup Light Brown Sugar
¼ cup Dark Brown Sugar
½ cup Granulated Sugar
1 Egg
1 Egg Yolk
2 tsp Vanilla Extract
¼ tsp Lemon Extract
¾ cup White Chocolate Chips
½ cup Dried Blueberries
Zest of One Small Lemon, finely chopped


Mix together flour, baking soda, and salt; set aside. Cream the butter and sugars together until light and fluffy. Add the egg, egg yolk, vanilla, and lemon extract; mix until combined. Stir in dry ingredients and mix just until combined. Stir in the white chocolate chips, dried blueberries, and lemon zest. Drop 1-inch balls of cookie dough onto a baking sheet and place in freezer for one hour. Heat oven to 325 degrees. Place frozen cookie dough balls on parchment-lined baking sheets; bake for 12 minutes. Cool cookies completely on baking sheet.

Helpful Tips:

I live in Denver, Colorado and I add an additional 1/3 cup flour due to the altitude. Also, be sure to use sea salt, as this is very important to the get the sweet and salty combo with these cookies.