Blueberry Lemon Chocolate (Printable Version)
Soft cookies packed with white chocolate, blueberries, and lemon, rolled in sugar for crunch.
# What You'll Need:
→ Dough
01 -
1 cup white chocolate chips
02 -
3 cups all-purpose flour
03 -
2 tablespoons finely grated lemon zest
04 -
4 ounces cream cheese, room temp
05 -
2 teaspoons lemon extract
06 -
1/2 teaspoon baking soda
07 -
3/4 cup unsalted butter, softened
08 -
2 tablespoons fresh lemon juice
09 -
1 large egg
10 -
1 teaspoon pure vanilla extract
11 -
1 cup fresh blueberries
12 -
1 teaspoon salt
13 -
1 3/4 cups granulated sugar
→ For Rolling
14 -
5 tablespoons granulated sugar
# Step-by-Step Guide:
01 -
Let your cookies sit on the sheets for at least 10 minutes. Move them to a wire rack so they finish cooling off.
02 -
Place your chilled dough balls on the baking sheets with lots of space between them. Bake about 13–16 minutes. When the edges just turn a little golden, they're done.
03 -
Pop the rolled, sugar-coated dough balls on a tray and freeze them for at least 1 hour. This helps keep them from spreading too much later.
04 -
Scoop out dough, using about a quarter cup per cookie. Shape each into a ball, then roll in the extra 5 tablespoons sugar until coated.
05 -
Very gently stir in the white chocolate chips and fresh blueberries. Try not to bust up the blueberries.
06 -
Sprinkle in the salt and baking soda. Slowly add the flour, mixing by hand just until it comes together. Stop mixing once it’s blended.
07 -
Mix in the egg, vanilla, lemon juice, lemon zest, and lemon extract. Beat until everything’s smooth, about a minute.
08 -
In a big bowl, beat your cream cheese, butter, and all the sugar listed for the dough. Give it about 2 minutes until light and creamy.
09 -
Turn your oven on to 350°F (175°C). Get two baking pans ready with parchment or a little nonstick spray.
# Additional Notes:
01 -
Only grate the yellow part of the lemon peel. The white stuff underneath tastes bitter.
02 -
You’ll get the best texture from fresh blueberries, but it’s cool to use frozen if you put them in right from the freezer. That way, the color won’t bleed so much.
03 -
If you make smaller cookies, they’ll bake up quicker—just keep an eye on them so they don’t overcook.