Description
Delight in these soft and chewy Blueberry White Chocolate Chip Cookies, featuring bursts of fresh blueberries and creamy white chocolate chips baked to golden perfection. Perfect for a sweet treat or sharing with friends and family.
Ingredients
Units
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Mix-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. Set this aside for easy cookie removal and clean-up.
- 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 and fluffy, about 3 to 5 minutes. This creates a smooth base for your cookie dough.
- Add Wet Ingredients and Leavening: Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are mixed. Reduce the mixer speed to low and beat in the eggs, vanilla extract, baking powder, and salt until just combined.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, beating slowly to combine. Be careful not to overmix to maintain a tender texture.
- Fold in Blueberries and White Chocolate Chips: Gently fold in the fresh blueberries and white chocolate chips using a spatula, taking care not to burst the berries to keep them intact within the dough.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading. Press the tops of the dough balls down slightly to help them bake evenly.
- Bake Cookies: Bake in the preheated oven for 11 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely. Enjoy your freshly baked blueberry white chocolate chip cookies!
Notes
- Use fresh blueberries for best texture; frozen blueberries can be used but may release more moisture.
- Be gentle when folding in berries to avoid breaking them and coloring the dough.
- Spacing cookies on the baking sheet prevents sticking and helps even baking.
- Storing cookies in an airtight container maintains freshness for up to 3 days.
- For a slightly crispier cookie, bake an additional 1-2 minutes but watch carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
