Lemon Blueberry Thick Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 3/4 cups All-purpose flour
02 -
1/2 tsp Baking powder
03 -
1/2 tsp Baking soda
04 -
1 tsp Salt
→ Wet Ingredients
05 -
1 cup Unsalted butter, melted and slightly cooled
06 -
1 1/4 cups White granulated sugar
07 -
1/4 cup Brown sugar, packed light brown sugar
08 -
Zest of 2 lemons
09 -
1 TBSP Lemon juice, freshly squeezed
10 -
1 Large egg, room temperature
11 -
1 Egg yolk, room temperature
→ Add-ins
12 -
3/4 cup Frozen wild blueberries
# Instructions:
01 -
Melt the butter in the microwave. Pour into a large mixing bowl and let cool for 15 minutes.
02 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
03 -
In a medium-sized bowl, sift the flour. Add baking powder, baking soda, and salt. Mix to combine.
04 -
In a large bowl, mix melted butter with white sugar and brown sugar. Add lemon zest, lemon juice, egg, and egg yolk. Mix until pale and creamy.
05 -
Gradually add the dry ingredients to the wet mixture. Fold gently using a rubber spatula. Once combined, gently fold in the frozen wild blueberries, taking care not to overmix.
06 -
Using a 3 oz cookie scoop, scoop 6 dough balls per baking sheet.
07 -
Bake one sheet at a time for 14-16 minutes, or until the edges are golden brown.
08 -
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
# Notes:
01 -
Ensure ingredients like butter and eggs are at room temperature for better mixing.
02 -
Measure the flour with a kitchen scale or spoon and level to avoid compacting.
03 -
For high altitude baking, add an additional 2 tablespoons of flour.