White Chocolate Blueberry Cookies

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Line 2 large baking sheets with baking paper.
2. Melt the butter and leave it to cool for 10 minutes.
3. In a medium bowl, whisk together the flour, cornflour and baking soda. If using unsalted butter, add ¼ teaspoon of salt too. Mix well and set aside.
4. Rub the lemon zest into the sugar until it looks like wet sand. Add the butter, egg and vanilla and whisk until smooth.
5. Add the flour mixture and mix with a spatula until just combined.
6. When the flour is about 90% mixed in, fold in the blueberries and white chocolate chips gently until just combined.
7. Scoop ¼ cup portions of dough, packed in, or roll into golf-ball sized balls. Roll the tops in the extra sugar and place sugar side up on the trays, about 2 inches apart.
8. Bake for 12-14 minutes until golden at the edges. Do not overbake.
9. Remove the trays and bang them on the worktop 2-3 times. If the cookies have spread out of shape, use a larger cookie cutter to swirl around each cookie and reshape it into a circle.
10. Leave on the trays for 5 minutes, then transfer to a cooling rack with a spatula. Once cool they firm up.

Summarized from Sugar Salt Magic's video. Watch it for the details.