Description
These cookies are thick, chewy, and loaded with juicy blueberries and creamy white chocolate chips, giving them a beautiful balance of tartness and sweetness. Perfect for impressing guests or indulging in a bakery-quality treat at home, they have slightly crisp edges with a soft, gooey center that melts in your mouth.
Ingredients
For the cookies:
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)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set this mixture aside.
In a large bowl, using a hand or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add in the egg, egg yolk, and vanilla extract. Mix until combined and smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
Gently fold in the white chocolate chips and blueberries. If the blueberries are very juicy, lightly coat them with a tablespoon of flour before adding to prevent too much bleeding into the dough.
Scoop large portions of dough (about 3 tablespoons each) and place them on the prepared baking sheets, spacing them a few inches apart.
Bake for 12-14 minutes or until the edges are golden but the centers still look slightly underbaked. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a bakery-style look, press a few extra white chocolate chips and blueberries onto the tops of the cookies before baking. These cookies are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to 3 days. If using frozen blueberries, expect a slightly softer cookie due to extra moisture. You can chill the dough for 30 minutes before baking if you prefer a thicker cookie.