Description
Delight in these soft and chewy Blueberry White Chocolate Chip Cookies that perfectly balance the tartness of fresh blueberries with the sweetness of creamy white chocolate chips. These homemade cookies offer a scrumptious twist on a classic favorite, ideal for snack time or dessert.
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 a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together until the mixture becomes light and fluffy, approximately 3 to 5 minutes. Scrape the bowl occasionally to incorporate all ingredients evenly.
- Incorporate the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully integrated. Then stir in the pure vanilla extract for flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk the all-purpose flour, baking soda, and salt until evenly mixed.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on low speed. Mix just until the flour disappears to avoid overmixing and ensure tender cookies.
- Fold in White Chocolate Chips and Blueberries: Gently fold the white chocolate chips and fresh blueberries into the dough, taking care not to crush the berries.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours, to help the cookies hold their shape better while baking.
- Preheat the Oven: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prepare for baking.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough evenly spaced about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Place the baking sheets in the oven and bake for 9 to 11 minutes, or until the edges turn golden brown and centers remain slightly soft for a chewy texture.
- Cool the Cookies: Remove the sheets from the oven and let the cookies cool on them for a few minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Make sure the blueberries are dried thoroughly to prevent the dough from becoming too wet.
- Chilling the dough is essential for controlling spread and enhancing flavor.
- For softer cookies, underbake slightly; for crispier cookies, bake a minute or two longer.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
