Description
Delight in these irresistible Blueberry White Chocolate Chip Cookies, featuring a perfect balance of sweet white chocolate and fresh blueberries in a soft, chewy cookie. This ultimate recipe combines tender cookies with bursts of juicy fruit, making it a must-try for cookie lovers and berry fans alike.
Ingredients
Scale
Cookie Dough
- 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
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh blueberries, rinsed and dried thoroughly
Instructions
- Cream the Butter and Sugars: In a large bowl, or using a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-5 minutes. Be sure to 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 to create a smooth batter. Stir in the pure vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in White Chocolate Chips and Blueberries: Gently fold in the white chocolate chips and fresh blueberries, taking care not to crush the berries to preserve their texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours. Chilling helps solidify the butter for better cookie shape and flavor development.
- Preheat the Oven: Heat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the cookie edges turn golden brown and the centers remain slightly soft for a chewy texture.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them onto a wire rack to cool completely. This will help them set and prevent breaking.
Notes
- Make sure to dry the blueberries thoroughly after rinsing to prevent excess moisture in the dough, which can make cookies soggy.
- Do not overmix the dough once the flour is added to ensure a tender cookie texture.
- Chilling the dough is essential for preventing spreading and enhancing flavor.
- If you prefer, use frozen blueberries but thaw and drain them well before folding into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
