Ingredients
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- Zest of 2 lemons
- 1 tablespoon Lemon juice freshly squeezed
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¾ cup Frozen wild blueberries
Instructions
- Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.1 cup Unsalted butter
- Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.
- In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.2 ¾ cups All-purpose flour,½ teaspoon Baking powder,½ teaspoon Baking soda,1 teaspoon Salt
- Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.1 ¼ cup White granulated sugar,¼ cup Brown sugar,Zest of 2 lemons,1 tablespoon Lemon juice,1 Large egg,1 Egg yolk
- Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.¾ cup Frozen wild blueberries
- Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
- Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.
- Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
