Ingredients
Scale
- 1 ¾ cups (200g) fresh or frozen blueberries
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (5ml) lemon juice
- 1 teaspoon (3g) corn starch
- ½ cup (113g) unsalted butter, at room temperature
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoon freshly grated lemon zest
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 â…“ cups (190g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (113g) pure white chocolate chunks
- ½ cup (120ml) blueberry swirl mixture
Instructions
- Prepare the blueberry mixture by cooking blueberries and sugar in a saucepan over medium heat for 5-7 minutes, stirring often. Mix in lemon juice and create a slurry with corn starch. Combine and boil briefly, then refrigerate until chilled.
- Make the cookie dough by creaming together butter, both sugars, lemon zest, and vanilla extract until fluffy. Add the egg and mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Combine dry ingredients with the butter mixture and fold in white chocolate chunks until evenly mixed.
- To create swirls, divide the dough and mix in dollops of the chilled blueberry mixture. Be careful not to overmix; aim for a marbled effect.
- Chill the dough while preheating the oven to 350°F and line cookie sheets with parchment paper.
- Using a cookie scoop, drop mounds of dough onto the sheets, about 3 inches apart, and add additional white chocolate chunks if desired.
- Bake for 14-16 minutes, until edges are golden. Allow to cool briefly on sheets, then transfer to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For the best flavor, use fresh lemons for the zest and juice.
These cookies can be stored in an airtight container for up to a week.
Feel free to adjust the amount of white chocolate according to your preference.
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg