With summer in full swing, there’s one thing on my mind; fresh berries. Their burst of flavor is a perfect complement to any summer meal, and summer marks their peak growing season. Mid May though June is best for purchasing strawberries, early June through mid-July for raspberries and July through early August for blueberries! These cookies pay homage to this month’s peak berry by combining the fresh taste of lemons with the taste of summer blueberries and the sweetness of white chocolate in the perfect cookie.
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup Organic Valley butter
1/3 cup Organic Valley milk of choice
¾ cup white sugar
¼ cup sugar
¾ cup white chocolate chips
1 teaspoon vanilla
2 teaspoons lemon zest
1 cup fresh blueberries
- In a large mixing bowl, cream together the butter, sugar, egg, milk, almond extract, vanilla and lemon zest. In a separate bowl combine the flour, baking powder and salt.
- Gradually add this dry mixture to the butter and sugar mixture in the mixing bowl. Add the white chocolate chips/chunks and finally fold in the blueberries, making sure not to crush them.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 375 °F.
- Drop heaping tablespoons of chilled dough onto greased cookie sheets. Bake the cookies for 11 to 14 minutes in the oven. Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
You could easily sub the white chocolate with walnuts and the all-purpose flour with white whole wheat flour for a heartier cookie. Makes about 2 dozen delicious cookies.