Here’s a summery take on the traditional chocolate chip cookie ~
After sampling a “gourmet” batch of lemon-blueberry treats at the local food emporium, I adapted the original Toll House recipe to come up with a similar version. Yummy! 
Lemon-Blueberry Cookies
• 2 ¼ cups flour
• 1 tsp salt
• 1 tsp baking soda
• ¾ cup sugar
• ¾ cup brown sugar
• 1 cup butter softened (2 sticks)
• 1 ½ tsp lemon extract
• 2 large eggs
• 8 oz white chocolate chips (2/3 of a 12 oz bag
• ¾ cup Craisin™ blueberries
Combine flour, soda and salt. Set aside. Beat butter and sugars and lemon extract together until creamy. Add eggs one at a time, beating well after each addition. Gradually add the flour mixture, then the chocolate chips and blueberries. Drop by heaping teaspoons on ungreased cookie sheets.
Bake at 375° for about 11 minutes
Yield: 5-6 dozen
