I’m tempted to name these Uglies, because they are. Visually ugly, that is. But don’t, for one moment, convince you that these cookies aren’t absolutely mouthwatering!

The one descriptor I use the most with these cookies is fresh. No extracts, nothing artificial. These are loaded with lemon zest, lemon juice, and fresh blueberries, and you can taste the difference!

To make this work, you first make a blueberry compote on the stove top. After it cools, you delicately fold it into lemon white chocolate cookie dough, carefully scoop them, and bake. This is why they look like a crime scene. While I was making them, I was skeptical that they were going to taste good based solely on their appearance. But I’m here to tell you: they’re so good!

One of our favorite parts of these cookies is the caramelization of the blueberry compote along the edges of the cookies. It’s divine! Also, the moisture from the compote lends itself to a softer overall cookie crumb, making them almost cake-like.

A huge shout out to Christina at Scientifically Sweet, who developed this recipe. I really appreciate her logical approach to baking, and I have yet to find one of her recipes that I don’t adore!

Soft Lemon Blueberry White Chocolate Chip Cookies
(Original recipe: Scientifically Sweet)

Blueberry compote
1-3/4 C (200g) fresh or frozen blueberries
2 TBSP (25g) granulated sugar
1 tsp (5ml) lemon juice
1 tsp (3g) corn starch

Add the blueberries and sugar into a small saucepan. Cook over medium heat while stirring frequently and try to leave most of the berries intact. Continue stirring for 5-7 minutes until the mixture has reduced by about half. Stir in lemon juice. Take about 1 tbsp of the blueberry juices and stir them into the corn starch in a little bowl to make a slurry then pour it into the saucepan. Stir it in and boil for 10 seconds then transfer to a clean bowl and let cool. Refrigerate until thoroughly chilled.

Lemon White Chocolate Chip dough
1/2 C (113g) butter, room temperature
1/2 C packed (110g) light brown sugar
1/4 C (50g) granulated sugar
2 tsp freshly grated lemon zest
1 tsp pure vanilla extract
1 large egg
1-1/3 C (190g) all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
3/4 C (113g) pure white chocolate chunks
1/2 C (120ml) blueberry compote

Combine the butter, both sugars, lemon zest, and vanilla extract in a large bowl. Beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined.

In a separate bowl, combine flour, baking soda baking powder and salt, whisking to blend evenly.
Add the dry ingredients to the butter mixture and mix gently on low speed or fold it in by hand until mostly incorporated, then fold in the white chocolate chunks until evenly distributed.

Divide the dough in half and place one half into another clean bowl. We are going to mix the blueberry mixture into the dough in two portions to minimize the amount of mixing that is required. Dollop a total of ¼ cup of the chilled blueberry mixture in small spoonfuls into each bowl and using a knife, cut it through the dough until it is barely distributed. If you mix it in too much, the whole dough will turn blue instead of having a marbled look and that’s not the look we are after so have some restraint. The blueberry mixture will get more distributed as you scoop the dough.

Place the bowl with the dough in the fridge to chill while you preheat the oven.

Preheat your oven to 350F. Line 2 large baking sheets with parchment paper.

Use a medium spring-loaded ice cream scoop or two large spoons to scoop mounds of dough onto prepared baking sheets. Place extra white chocolate chunks on top if desired.

Bake for 14-16 minutes until browned around the edges and on the bottoms, and lightly golden on top. Let them cool for 5 minutes on the baking sheets before transferring to a wire rack to finish cooling.