Soft and chewy blueberry lemon cookies

0 To get started, line your cookie sheet with parchment paper and set it aside. In a medium-sized bowl, whisk together the dry ingredients, and then set them aside. 
1 In a large bowl, combine the sugars and lemon zest, massaging the zest into the sugar for about 30 seconds using the tip of your fingers. 
2 Then, add the room-temperature butter and cream it with the sugars at medium-high speed for 3 minutes.
3 Next, whisk in the egg, egg yolk, lemon juice, and vanilla extract until everything is well combined, scrape the sides of the bowl as needed.
4 Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be cautious not to over-mix; a few streaks of flour are okay. 
5 Gently fold in the fresh blueberries using a rubber spatula to avoid breaking them and bleeding into the batter. 
6 Once the batter is ready, scoop it into 3-tablespoon-sized cookie dough balls and place them on the prepared baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
7 When you're ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the chilled dough balls on the baking sheet, ensuring they're spaced 4 inches apart. Bake for 10-15 minutes or until the edges are golden brown and crisp. While the first batch is baking, keep the remaining dough balls refrigerated. 
8 Optional, for perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter. You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.
9 Once baked, let the cookies cool completely on the baking sheet before transferring them. This ensures they are set properly and maintain their shape.