Ingredients

• 0.5 cups wild blueberries
• 0.5 cups unsalted butter
• 0.5 cups white sugar
• 0.25 teaspoons salt
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 0.5 teaspoons vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 0.5 teaspoons baking powder
• 0.5 cups white chocolate chips

Instructions

1. 1 Place frozen blueberries in a microwave-safe bowl. Microwave until blueberries are thawed, about 1 minute. Do not drain.
2. 2 Beat butter, sugar, and salt together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add in blueberries and their juices, lemon zest, lemon juice, and vanilla and beat on high speed until fairly smooth, about 5 minutes. Mixture will look curdled initially, but will emulsify and smooth out after several minutes of mixing on high speed.
3. 3 Mix in flour, cornstarch and baking powder on low speed until combined. Stir in white chocolate chips.
4. 4 Cover cookie dough and refrigerate until chilled, 30 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment.
6. 6 Scoop out 1 1/2 tablespoon-sized balls of dough; place 1 1/2 inches apart on the prepared baking sheets. Use damp hands to flatten the cookies slightly.
7. 7 Bake in the preheated oven until cookies just begin to turn brown on the edges, 10 to 14 minutes. Cool cookies on the pan for 5 minutes, then remove to a wire rack to cool completely.

Nutrition per serving