Description
These Blueberry White Chocolate Chip Cookies are a delightful twist on classic cookies, combining juicy fresh blueberries with sweet white chocolate chips for bursts of flavor in every bite. Soft and chewy with golden edges, they are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh blueberries, rinsed and dried thoroughly
Instructions
- Cream the Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing and tough cookies.
- Fold in White Chocolate Chips and Blueberries: Gently fold in the white chocolate chips and fresh blueberries, being careful not to crush the berries.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up, which helps the cookies hold their shape during baking.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake the Cookies: Bake for 9-11 minutes until the edges are golden brown and the centers remain slightly soft, ensuring a chewy texture.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes on the sheets before transferring them to a wire rack to cool completely.
Notes
- Make sure blueberries are dried thoroughly before folding into the dough to prevent excess moisture.
- Chilling the dough is important to prevent cookies from spreading too much while baking.
- You can substitute frozen blueberries if fresh are unavailable, just do not thaw them before folding into dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep cookies soft longer, add a slice of bread to the storage container to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
