Description
Delight in these chewy Blueberry White Chocolate Chip Cookies, blending the sweetness of dried blueberries with creamy white chocolate chips for a perfect balance of fruity and rich flavors. These classic American-style cookies are easy to make, with a soft center and lightly golden edges, ideal for a comforting dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup dried blueberries
- 3/4 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents throughout the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated to avoid overmixing, which can cause tough cookies.
- Fold in Add-ins: Carefully fold in the dried blueberries and white chocolate chips to evenly distribute them without breaking the berries.
- Shape Cookies: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet to allow spreading during baking.
- Bake: Bake for 10–12 minutes until the edges turn lightly golden while the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps set their shape and texture.
Notes
- If using fresh blueberries, freeze them first to reduce moisture and fold them in gently to prevent soggy dough.
- Add lemon zest for a bright citrus twist that complements the berries and white chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
