Thick and Chewy Lemon Blueberry Cookies

Ingredients (~24 cookies)

• 3 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 tablespoon + 1 teaspoon cornstarch
• 1 1/4 teaspoons Diamond Crystal kosher salt
• 1/3 cup granulated sugar
• 1 cup light brown sugar, packed
• Zest of 1 large lemon
• 1 cup (2 sticks) unsalted butter, softened
• 1 large egg
• 2 1/2 tablespoons fresh lemon juice
• 1 1/3 cups fresh or frozen blueberries

Infuse the Sugar with Lemon

In a small bowl, combine the granulated sugar, light brown sugar, and the zest of one large lemon.

Use your fingertips to gently massage the zest into the sugars. This releases the lemon oils and creates a more intense flavor.

Make the Cookie Dough

In a large bowl, whisk together the all-purpose flour, baking powder, cornstarch, and kosher salt. Set this aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and the lemon-sugar mixture on medium-low speed until a smooth paste forms. Scrape down the sides of the bowl.

Be careful not to over-cream the mixture since the butter is fully softened.

Add the egg and mix on medium speed until it is incorporated and the mixture has lightened in color.

Reduce the mixer speed to low and slowly drizzle in the lemon juice.

The batter may look slightly curdled at this point; this is normal.

Add the dry ingredients in three additions, mixing on low speed until just barely combined after each addition.

Gently fold in the blueberries with a silicone spatula. Try not to burst the berries, as this will discolor the dough.

Chill and Bake the Cookies

Using your hands, form the dough into balls, using about 2 tablespoons of dough for each. Place them on a baking sheet lined with parchment paper.

You can press a few extra blueberries into the tops for appearance.

Cover the baking sheet tightly with plastic wrap and refrigerate the dough for at least 45 minutes, or overnight.

When you’re ready to bake, preheat your oven to 350F.

Arrange the chilled cookie dough balls about 2 inches apart on a parchment-lined baking sheet.

Bake for ~13-15 minutes. The cookies should have a slight crunch on the bottom but remain soft and chewy in the center.

They may look slightly underbaked when they first come out of the oven, but they will set up as they cool.

Let the cookies cool on a wire rack.