Bakery-Style Blueberry White Chocolate Chip Cookies

If there’s one thing I absolutely can’t resist when I walk into a bakery, it’s those thick, golden, loaded-with-goodies cookies stacked behind the glass. You know the ones—the kind that are just a little crisp around the edges but soft and gooey in the middle, almost like they’re still warm from the oven. That’s exactly what these Bakery-Style Blueberry White Chocolate Chip Cookies deliver—and the best part? You can whip them up in your own kitchen without any fancy equipment or ingredients.

I first stumbled across this combo on a weekend trip to the coast. We stopped at this tiny café with mismatched chairs and chalkboard menus, and their cookie of the day was blueberry white chocolate. I was skeptical (fruit in cookies? wasn’t sold), but one bite had me completely converted. The tart pop of blueberries with the creamy sweetness of white chocolate? Absolute magic.

Ever since then, I’ve been working on a recipe that captures that same bakery-fresh flavor and texture—and friends, this is it. These cookies are loaded with juicy berries and melty white chocolate, with a perfectly thick and chewy center that tastes like it came straight out of your favorite café. Whether you’re baking for a get-together, gifting a batch to a friend, or just treating yourself after a long day (been there), these cookies will deliver every single time.

Let’s get into it!

this recipe

Ingredients You’ll Need

Before we dive into the mixing and baking, here’s what you’ll need to have on hand:

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 egg yolk

• 2 tsp vanilla extract

• 1 cup white chocolate chips

• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Pro Tip: If you’re using frozen blueberries, keep them frozen right up until the moment you fold them into the dough to avoid turning your whole batch of cookies purple!

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together:

• The all-purpose flour

• Baking soda

• Salt

Set this bowl aside for now—we’ll bring it back in just a minute.

Step 3: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream together:

• The softened butter

• Packed brown sugar

• Granulated sugar

Beat this mixture for about 2-3 minutes, until it’s light, fluffy, and smells like something magical. This step is key for that chewy, tender texture we’re going for.

Step 4: Add Eggs and Vanilla

To the creamed butter and sugar mixture, add:

• 1 large egg

• 1 egg yolk

• 2 teaspoons of vanilla extract

Mix until everything is fully combined and the batter looks glossy and smooth. The extra egg yolk is one of my favorite baking tricks—it adds richness and helps keep the centers ultra-soft.

Step 5: Combine Wet and Dry

Gradually add the dry flour mixture to your wet ingredients. I like to do this in two or three batches, mixing just until combined each time.

Important: Don’t overmix here! Overworking the dough can lead to tough cookies, and nobody wants that. Stop as soon as everything is just incorporated.

Now that you’ve got your dough all mixed up and ready to go, this is where the magic really starts to happen. We’re going to gently fold in the stars of the show—juicy blueberries and creamy white chocolate chips—and talk through baking and shaping tips that give you that real-deal bakery-style finish. This part is honestly my favorite, and it’s where you start to see how special these cookies really are.

If you’re someone who’s ever been disappointed by a flat or bland cookie, get ready to change your cookie game forever. With just a few extra tricks (and one surprising optional step), these cookies will come out looking just like they do in bakery windows: thick, golden, and full of melty goodness.

Step 6: Fold in the Blueberries and White Chocolate Chips

Time to bring in the mix-ins!

• 1 cup white chocolate chips

• 1 cup fresh or frozen blueberries

Gently fold these into your cookie dough using a spatula or wooden spoon. If your blueberries are especially juicy or large, I recommend tossing them in a tablespoon of flour before adding them to the dough. This helps prevent the color from bleeding too much and keeps the dough from getting overly wet.

Note: If you’re using frozen blueberries, don’t thaw them! Adding them straight from the freezer helps maintain their shape and avoids turning the dough purple.

Step 7: Scoop the Dough

Using a large cookie scoop or a spoon, portion out about 3 tablespoons of dough per cookie. These are meant to be big cookies—just like you’d find in a bakery.

Place the scoops of dough on your prepared baking sheets, spacing them a few inches apart. The cookies will spread a bit during baking, so give them room to grow.

Optional Pro Tip: For that signature bakery-style look, press a few extra white chocolate chips and a couple of blueberries onto the top of each dough ball before baking. This makes them look extra polished and photo-ready once they’re done.

Step 8: Bake to Perfection

Pop your trays into the preheated oven and bake for 12-14 minutes, or until the edges are just starting to turn golden brown. The centers might still look slightly underdone, and that’s exactly what you want. They’ll continue to bake and set on the tray after you pull them out of the oven.

Don’t overbake—these cookies are all about that soft and gooey center.

Step 9: Let Them Cool (Just a Bit!)

Once you pull the cookies out of the oven, let them cool on the baking sheet for 5 minutes. This helps them firm up a little before you transfer them to a wire rack to cool completely.

I know it’s hard to wait, but trust me—giving them a few minutes to settle makes a big difference in texture. Plus, they’ll be less likely to fall apart when you pick them up.

Helpful Tips and Tricks for the Best Cookies Every Time

• Chill the Dough (Optional but Worth It): If you have time, chilling the dough for about 30 minutes before baking will give you a thicker cookie with slightly crispier edges. It also helps control spreading and deepens the flavor just a bit.

• Make Ahead Tip: You can scoop the dough and freeze it! Just place the dough balls on a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

• Storage: These cookies are best the day they’re baked, but you can store them in an airtight container at room temperature for up to 3 days. They stay soft and chewy, especially if you tuck a slice of bread in the container to help retain moisture.

• Reheat for Warm Cookies: A quick 10–15 seconds in the microwave brings them right back to that just-baked texture, especially if you’re enjoying them the next day.

• Play with the Mix-Ins: Try swapping the white chocolate chips for chunks of white chocolate bars for bigger pockets of melty goodness. Or, if you’re a citrus fan, a little lemon zest in the dough pairs beautifully with the blueberries.