Ingredients:
3/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 3/4 cups granulated sugar + 5 tablespoons for rolling cookie dough in
1 egg
1 tsp. vanilla
2 Tbsp. lemon juice. I used juice of 1 whole lemon
2 Tbsp. lemon zest. I zested 2 lemons
1 tsp. salt
1/2 tsp. baking soda
3 cups flour - this should be sifted first and then measured
1 cup white chocolate chips
1 cup blueberries
Instructions:
- Preheat oven to 350.
- Grease or line 2 baking sheets.
- Cream together butter, 1 3/4 cups of sugar, and cream cheese for 2 minutes until smooth and fluffy.
- Add in egg, vanilla, lemon juice and lemon zest and beat for 1 minute.
- Mix in salt, baking soda, and flour by hand until flour is just combined.
- Then fold in chocolate chips and gently fold in blueberries.
- Place sugar in small bowl. Scoop about 1/4 cup of dough and roll into ball. Roll ball into sugar, place on baking sheet.
- Freeze the dough balls for at least 1 hour before baking (or you'll have cookie puddles).
- Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for 10 minutes before transferring to a cooling rack.
