1 2/3 cup all purpose flour
1/2 cup brown light sugar
1/2 cup granulated sugar
1 stick unsalted butter ( 4 oz)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 punnet blueberry ( 4 oz)(wash)
1 tsp lemon essence
Yield: 35 pieces (depend on your drop size too)
1: Preheat oven at 375 F. Prepare parchment paper over 2x baking sheet or 2 un-greased baking sheets. Sieve dry ingredients :flour baking powder,baking soda and salt in a medium bowl.
2:Whisk butter ,brown light sugar and sugar until cream and light at high speed.Then combine egg in butter mixture,mix well. Reduce speed,then add in flour mixture slowly and lemon essence until well combine .Fold in blueberry into the mixture.
3:Drop dough by 1/2 ice cream scoop or 1 teaspoon each onto the baking sheet 1 1/2 apart.Bake for 15 minutes or until lightly golden brown.Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
4: Store in air tight container or serve with tea.
This cookies that are sort of a cross between a cookie and a muffin: 30 % muffin and 70 cookie.It's crispy outside and soft inside.