Ingredients
Method
- Prepare Dry Ingredients: In a medium bowl, whisk together the 250g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder, and 1/4 tsp salt. Set this aside.
- Cream Butter and Sugar: In a large bowl using a stand mixer or an electric hand mixer, beat the 150g of softened butter and 175g of caster sugar on medium-high speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This is a crucial step explained well by Serious Eats, as it aerates the dough.
- Add Wet Ingredients: Add the large egg, the zest of one lemon, and 1 tsp of vanilla extract to the butter mixture. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix on a low speed until just a few streaks of flour remain. Be careful not to overmix at this stage.
- Fold in Blueberries: Gently fold in the 150g of blueberries and 1 tablespoon of lemon juice using a spatula until they are evenly distributed. The dough will be quite soft.
- Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 days). I find that a 1-hour chill gives the best results for preventing the cookies from spreading too much.
- Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of the chilled dough onto the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading. I find that using a small ice cream scoop gives you perfectly uniform cookies every time.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden brown but the centres still look soft. They will continue to set on the hot tray.
- Cool Down: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results and less spread, chill the dough for at least 1 hour. Store cooled cookies in an airtight container for up to 3 days.
