Blueberry Lemon White Chocolate (Printable Version)

# What You'll Need:

→ Dough

01 - 1 cup fresh blueberries
02 - 1 cup white chocolate chips
03 - 3 cups all-purpose flour
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon salt
06 - 2 tablespoons finely grated lemon zest
07 - 2 tablespoons freshly squeezed lemon juice
08 - 2 teaspoons lemon extract
09 - 1 teaspoon pure vanilla extract
10 - 1 large egg
11 - 1 3/4 cups granulated sugar
12 - 4 ounces cream cheese, let it soften first
13 - 3/4 cup unsalted butter, softened

→ For Rolling

14 - 5 tablespoons granulated sugar

# Steps to Follow:

01 - Let your cookies chill out on the baking sheet at least 10 minutes before popping them onto a rack to finish cooling.
02 - Move those chilled dough balls onto your lined baking sheets, leaving space in between. Bake for about 13 to 16 minutes—pull them when the edges just start turning golden.
03 - Put the sugar-coated dough balls onto a tray and freeze for an hour or longer so they don’t spread a ton while baking.
04 - Scoop dough, about 1/4 cup per ball, then roll into balls and cover in that 5 tablespoons of sugar.
05 - Softly mix in white chocolate chips and blueberries. Be gentle so the berries stay whole.
06 - Drop in salt and baking soda. Work in the flour with a spatula, a little at a time—don’t go overboard mixing.
07 - Toss in the egg, vanilla, lemon extract, fresh lemon juice, and zest. Beat for a minute so everything comes together.
08 - Whip the butter, cream cheese, and sugar in a big bowl till it’s light and creamy—about 2 minutes should do it.
09 - Fire up your oven to 350°F (175°C). Grab two baking sheets and either line them with parchment or hit them with nonstick spray.

# Additional Tips:

01 - Only scrape off the yellow part of the lemon skin—the white underneath tastes bitter.
02 - Fresh blueberries add the nicest bite, but frozen work too. If you use frozen, toss them in straight from the freezer to keep your dough from going purple.
03 - Making smaller cookies? They'll need less time in the oven—keep an eye on ‘em so they don't dry out.

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