Ingredients
Method
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the fresh blueberries and white chocolate chips, being careful not to crush the blueberries.
Using a cookie scoop or tablespoon, drop the cookie batter onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a little lemon zest on top of each cookie for added flavor.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies
- Presentation Tips: Stack the cookies in a glass jar or on a decorative plate, and garnish with a few fresh blueberries and a sprig of mint for a delightful presentation.