Description
Delight in these delicious Blueberry White Chocolate Chip Cookies that combine the sweet tang of fresh blueberries with creamy white chocolate chips. Perfectly soft and chewy with golden edges, these cookies are a crowd-pleaser and a wonderful twist on the classic cookie.
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 the bowl of 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. 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 for a smooth blend. Then stir in the pure vanilla extract to enhance the 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 butter mixture while mixing on low speed, combining just until incorporated. Avoid overmixing to maintain cookie tenderness.
- 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 for at least 30 minutes, or up to 2 hours. This helps the flavors meld and prevents spreading during baking.
- Preheat the Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, spacing cookies about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 9-11 minutes, until the edges turn golden brown but the centers remain slightly soft for a chewy texture.
- Cool the Cookies: Remove from the oven and let cookies rest on the baking sheets for a few minutes before transferring to wire racks to cool completely, preventing breakage and allowing them to set perfectly.
Notes
- Make sure blueberries are thoroughly dried to prevent excess moisture in the dough.
- Do not overmix once the flour is added to keep cookies tender and prevent toughness.
- Chilling the dough is important to reduce cookie spread and improve flavor.
- Store cooled cookies in an airtight container for up to 4 days to maintain freshness.
- For extra chewiness, slightly underbake cookies if desired.
