Ditch your usual blueberry muffins and pancakes and use the blueberries you picked this summer to make these sweet and chewy cookies. Inspired by Tutka Bay Lodge owner Kirsten Dixon, and her daughter Mandy Dixon, these cookies are featured in the Tutka Bay Lodge cookbook. The cookbook gleans inspiration from the natural surroundings of beautiful Kachemak Bay, where nearly all the recipes feature natural and foraged ingredients from the nearby landscape. Use Alaskan blueberries for optimal flavor.
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cup butter
2 teaspoons lemon zest
1 1/4 cup brown sugar
1 1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
1 cup blueberries
4 tablespoons cream cheese, cut into small pieces
1. Preheat your oven to 325 degrees and grease your baking sheet.
2. In a medium bowl, sift the flour, baking soda and salt together. Set aside.
3. Cream the butter with the zest, brown sugar, and sugar with a stand up mixture or a fork. Continue this until it becomes fluffy and light-colored. Add in eggs one at a time mixing thoroughly. Mix in the vanilla extract.
4. Take the dry ingredients in the medium bowl and stir in to the creamed mixture until completely combined.
5. With a spatula, fold in the chocolate chips. Then gently fold in the blueberries and cream cheese, paying special attention to not break up the berries.
6. At this point, the dough is complete. Wrap in plastic wrap and refrigerate dough for around 30 minutes.
7. Once the dough has been chilled, roll into small spheres, about 3 – 5 inches in diameter, and place on the greased baking sheet. Place in the oven for approximately 13-15 minutes, or until golden brown.