Imagine if a blueberry muffin and a cookie had a baby – it would be these lemon blueberry white chocolate chunk cookies. They have the perfect, chewy texture of a cookie with the flavor of a classic blueberry muffin (plus white chocolate, hehe).

The white chocolate addition is a subtle balance for the acidity and sweetness from the lemon and blueberries. It makes the cookies taste a bit more rich and adds a significant depth of flavor.

How to nail these lemon blueberry white chocolate chunk cookies

1. SOFTENED BUTTER – You want your butter to be sitting at room temperature for quite awhile before mixing it in with your sugar. Cold butter will not mix the same, rest the same, or bake the same. So to get the right consistency, make sure your butter is SOFT to the touch before mixing with your sugar.
2. FRESH BLUEBERRIES – You definitely *could* use frozen blueberries in place of the fresh ones, but they do have a higher water content so you will just need to boil your compote a little longer to make sure the water is boiled off. I prefer fresh here, but if all you have is frozen, that works too!
3. WHITE CHOCOLATE BARS – I prefer to use white chocolate bars instead of chips because I like the larger, mismatched chunks and they also melt better than chips do. I used the Ghirardelli white chocolate bar but you can definitely use whichever you like or can find.
4. RESTING YOUR DOUGH IN THE FRIDGE – Before I was into baking, my least favorite part of it was letting the dough rest in the fridge. I was so impatient! This really is a crucial step for cookies. Resting your dough allows the flour to become hydrated with the liquids, which makes for a chewier, softer cookie. Also it cools the dough way down so they bake a bit better – it’s how you get the soft chewy insides with a slightly crispy edge.

The key to the *blueberry swirls*

I made a homemade blueberry compote for this. I’m sure you could use store bought, but I have not tried it, so don’t quote me. I think “compote” just sounds intimidating for those who have never made it but I can assure you, it is beyond easy. This one is 3 ingredients – blueberries, sugar, and lemon juice. Pop those 3 things on the stove and watch your blueberries cook down into a beautiful dark purple jam. While cooling in the fridge, this compote will thicken up.

I added a few dollops of compote to my dough with a spoon and then using a knife, made swirls through the dough. If I were to have used a mixing spoon, the entirety of the dough would have been purple. While this would probably be equally as pretty, I do prefer the swirls of purple and regular colored cookie dough.

I love that these cookies taste both savory, from the white chocolate chunks, and fresh and light from the blueberries and lemon. Blueberry and lemon is such a classic and elite flavor combination, but the white chocolate makes it much more decadent.

I hope you love these!

Lemon Blueberry White Chocolate Chunk Cookies

megan sheley

When a blueberry muffin and a cookie have a baby, this is what you get. These lemon blueberry white chocolate chunk cookies are such a delicious dessert mixing both savory from the white chocolate, and fresh and lightened up with the hints of blueberry and lemon. An absolute must make!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Fridge Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Equipment

• 1 Stand or Hand Mixer

Ingredients

  

• 1/2 pint of blueberries
• 2 tbsp white sugar
• 3 tbsp lemon juice
• 1.5 cups flour 180g
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup white sugar 150g
• 1.5 stick of butter 3/4 cup, softened – this is important
• 1 egg
• 1 tsp vanilla
• 2 bars of white chocolate I used the Ghirardelli. The bars will get meltier than chips

Instructions

 

• First things first, make sure you have your butter softened or at least softening. You do not want cold butter for cookies. Your butter should be very soft and easily mixable.
• In a sauce pan over medium heat, add the blueberries, sugar, and lemon juice. Stir to combine and let the blueberries start breaking down. Mash some of them but leave some whole (they’ll burst, but you want chunks). Let the liquid reduce for about 5 minutes on low/medium heat and then transfer to a Tupperware and put in the fridge to cool.
• In a large bowl, add the flour, baking powder, and salt. Whisk together to combine and set aside.
• In another large bowl, using a hand or stand mixer, cream together the softened butter and sugar for about 45 seconds until mixed and creamy. Add in the egg and vanilla, mix again. Pour in your dry ingredients and mix just until combined, make sure to not overmix.
• Chop up one of your chocolate bars into chunks and pour into dough. Mix well. Add in your blueberry compote in dollops throughout. Using a knife, swirl the blueberries into the dough. This gives your cookies a really pretty blueberry swirl color. If you used a spoon to stir, the entirety of the dough would turn blue, which would still make for gorgeous cookies but the swirl is ideal.
• Cover and set the dough in the fridge for at least 35 minutes but ideally 1 hour. You want the dough cold before baking.
• Preheat your oven to 375 and place golf ball sized dough on a cookie sheet, add a few more chocolate chunks on each cookie from the second chocolate bar.
• Bake for 15-18 minutes. This will vary on oven, baking sheet being used, and preferred texture of your cookie! So just keep an eye on them and remove from the oven when the edges are slightly golden brown.
• Remove from oven and let rest for 5 minutes before transferring to a wire rack to cool.
• This should make 12-14 cookies, enjoy!

Keyword cookies, desserts, easy recipes