Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon lemon zest, 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream the butter and sugars in a large bowl until light and fluffy.
- Add eggs and vanilla extract to the butter mixture and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries and lemon zest or white chocolate chips if using. Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden but the centers are still soft. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best served fresh, but they can be stored in an airtight container for up to 3 days. If using frozen blueberries, do not thaw them before adding to the dough.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20