Melt ½ cup of butter, then add it into a large mixing bowl along with both sugars and mix for a minute until well combined.

Add in the egg, then mix again until the batter turns to a pale color.

To this, add vanilla and the juice from ½ of a lemon (be careful to remove the seeds), then mix again.

Coat your blueberries with some flour to help absorb the liquid from them. You can use fresh or frozen blueberries.

Into the bowl with the wet ingredients, add your flour, corn starch, baking soda and powder, blueberries, and chocolate chips to the batter. Mix gently until there is no more dry flour visible. Be careful not to mix too much or else the berries might break up.

There’s no need to rest or chill your dough! Scoop out your batter onto a baking tray lined with parchment paper with a good amount of space between the cookies. Then on top of each cookie, add a dollop of lemon curd.

Bake at 350F for 8 minutes. Take out the tray, then drop it down on the counter a few times. Place the tray back into the oven and continue baking for 3-5 min or just until the edges turn golden and the center is set. The banging will create some wrinkles in the cookies that look like it’s from the bakery.

The cookies may spread a little since this recipe doesn’t require chilling the dough. If this happens, immediately shape them after baking with a cup or mason jar by swirling the rim of the jar around the cookie. Then leave the cookies on the baking tray to cool completely before enjoying!