Description
Delightfully soft and chewy Blueberry White Chocolate Chip Cookies bursting with fresh blueberries and creamy white chocolate chips. These cookies combine a perfect balance of sweetness and fruity freshness, baked to golden perfection for a treat that melts in your mouth.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Add-ins
- 2 cups fresh blueberries
- 1 (12 oz) bag white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This should take about 3-5 minutes, which helps to incorporate air and create a tender cookie texture.
- Add Eggs and Flavorings: Scrape down the sides of the bowl with a rubber spatula to gather all ingredients. Reduce mixer speed to low and add the eggs, vanilla extract, baking powder, and salt. Mix just until everything is blended.
- Incorporate Flour: Slowly add the all-purpose flour to the wet mixture, mixing until just combined. Overmixing can result in tough cookies, so combine until no streaks of flour remain.
- Fold in Blueberries and White Chocolate Chips: Using a spatula, gently fold in the fresh blueberries and white chocolate chips. Be careful to fold gently to avoid bursting the blueberries, which could affect the cookie texture.
- Form Cookies on Baking Sheet: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly press down on the tops of the dough balls to flatten them slightly for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 11-12 minutes, or until the edges are set and the tops are lightly golden.
- Cool: Remove the baking sheet from the oven and let the cookies rest on it for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving. Enjoy your delicious homemade blueberry white chocolate chip cookies!
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries may add extra moisture and cause spreading.
- Do not overmix the batter; folding in add-ins gently preserves blueberry integrity and ensures tender cookies.
- For larger cookies, increase baking time slightly and watch carefully to avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- If you prefer, you can substitute white chocolate chips with regular or dark chocolate chips for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
