Ingredients
Equipment
Method
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- Melt the butter in a small sauce pan. Once there are only a few small lumps of butter left, take it off the heat and keep on stirring until all the lumps are melted. Now pour the butter in a bowl and set it aside to cool off.
- Sift flour, baking soda and baking powder and add salt to it. Mix it all together and set it aside.
- Add the cane sugar and brown sugar to the slightly cooled off melted butter and beat it with a whisk until fully combined. Then add the egg, egg yolk, lemon zest and juice and beat it until it turns a pale color.
- Add the dry ingredient mixture to the wet with a wooden spatula. Combine until everything is just incorporated. A few streaks of flour is not a problem at all. The cookie dough should be pretty firm. If it is runny, add a bit more flour, starting with a tablespoon.
- Add the frozen blueberries to the cookie dough and fold them in with the same wooden spatula. The blueberries will bleed a little bit, but that is ok. Prevent it from turning completely purple (grey) by not over mixing the dough.
- With a large cookie scoop, scoop dough on a lined baking tray, leaving enough space between the cookies so they have some room to spread. The dough should be enough for 8 large cookies. Optionally, once the cookies are scooped out, press in a few extra blueberries. This is pure for aesthetics.
- Bake the cookies for 10-12 minutes until the edges are firm and slightly browned. Then take them out of the oven and let them cool off for 5-10 minutes. To completely cool them off, transfer them to a cooling rack for another 10 minutes.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.