Description
Deliciously soft and chewy Blueberry White Chocolate Chip Cookies featuring fresh blueberries and creamy white chocolate chips. These cookies combine the sweetness of white chocolate with the burst of juicy blueberries for a perfect treat that’s easy to make and perfect for any occasion.
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 the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. Remember 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 fully combine. Stir in the pure vanilla extract to add a sweet and aromatic flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening and seasoning are evenly distributed.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour is incorporated to avoid overmixing, which can make the cookies tough.
- Fold in White Chocolate Chips and Blueberries: Gently fold in the white chocolate chips and fresh blueberries using a spatula, being careful not to break the berries to maintain their shape and juiciness.
- Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes and up to 2 hours. Chilling helps to solidify the fats for better texture and prevents excessive spreading during baking.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats for easy removal and cleanup.
- 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 while baking.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges turn golden brown while 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 to firm up before transferring them to a wire rack to cool completely.
Notes
- Make sure to dry the blueberries thoroughly to prevent excess moisture which can make cookies soggy.
- Do not overmix the dough after adding flour to keep cookies tender.
- Chilling the dough is important to help the cookies hold their shape and improve texture.
- Use room temperature butter for better creaming with sugars.
- If fresh blueberries are out of season, frozen blueberries can be used but should be thawed and patted dry.
