Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 2 cups (240 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (150 g) fresh blueberries, tossed with 1 tsp flour to prevent bleeding
- 1/2 cup (90 g) white chocolate chips (optional)
Instructions
- In a large bowl, beat butter and cream cheese with both sugars until light and fluffy.
- Beat in eggs, vanilla, and lemon zest until combined.
- Whisk together flour, baking soda, and salt; gradually add to wet ingredients until just incorporated.
- Gently fold in blueberries and white chocolate chips if using.
- Chill dough for 30-60 minutes for easier shaping.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop dough and place 2 inches apart; bake 12-14 minutes until edges are set and centers are slightly soft.
- Cool on baking sheets 5 minutes, then transfer to a rack to cool completely.
Notes
- For a softer center, underbake by 1-2 minutes.
- To freeze dough, portion scoops and store up to 2 months.
- Blueberries may bleed; tossing with a teaspoon of flour helps minimize color transfer.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Method: Bake
- Cuisine: American
- Diet: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
