Description
Delight in these soft and chewy Blueberry White Chocolate Chip Cookies, perfectly balanced with bursts of fresh blueberries and sweet white chocolate chips. These crowd-pleasing cookies offer a delightful combination of fruity freshness and creamy sweetness, baked to golden perfection.
Ingredients
Units
Scale
Dry Ingredients
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Mix-ins
- 2 cups fresh blueberries
- 1 (12 oz) bag white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set this aside for later use.
- 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, which takes about 3 to 5 minutes. This step aerates the batter, helping the cookies achieve a tender texture.
- Add Eggs and Flavorings: Scrape down the sides of the bowl with a rubber spatula to incorporate all ingredients evenly. Then reduce the mixer speed to low and add the eggs, vanilla extract, baking powder, and salt. Mix until everything is fully combined.
- Incorporate Flour and Mix-ins: Gradually beat in the all-purpose flour on low speed to avoid overmixing, which can make cookies tough. Once the flour is incorporated, gently fold in the fresh blueberries and white chocolate chips carefully with a spatula to prevent bursting the berries.
- Shape and Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Press down the tops slightly to ensure even baking. Place the tray in the preheated oven and bake for 11 to 12 minutes or until the edges are set and the cookies turn lightly golden.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies rest on it for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. Enjoy these delightful cookies warm or at room temperature.
Notes
- For best results, use fresh blueberries to maintain moisture without making the dough too wet.
- Gently folding in blueberries helps prevent them from bursting, keeping cookies moist and visually appealing.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- To avoid spreading, ensure butter is softened but not melted.
- For a slightly chewy texture, do not overbake; remove cookies as soon as the edges are set.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
