Description
These Blueberry White Chocolate Chip Cookies combine the sweetness of white chocolate with the fresh burst of blueberries for a delightful twist on classic cookies. Soft and chewy with golden edges, they make the perfect treat 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 the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides as needed.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Fold in White Chocolate Chips and Blueberries: Gently fold the white chocolate chips and fresh blueberries into the dough, careful not to break the berries.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 hours, to help the cookies maintain shape during baking.
- Preheat the Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 9-11 minutes, or until cookies have golden edges and centers that remain slightly soft for a chewy texture.
- Cool the Cookies: Remove the sheets from the oven and let the cookies cool on them for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure blueberries are thoroughly dried to avoid excess moisture in the dough.
- Do not overmix the dough once dry ingredients are added to prevent tough cookies.
- Chilling the dough is essential to prevent spreading and to develop better flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with vegan butter and white chocolate chips with dairy-free alternatives.
