Description
These delicious blueberry cookies are soft, chewy, and loaded with white chocolate chips and juicy blueberries, making them the perfect treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- ¾ cup dark brown sugar, packed (or light brown sugar)
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips or chunks
- ¾ cup frozen blueberries (or fresh blueberries)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add vanilla extract and egg; mix on medium-low speed until combined, about 1 minute.
- Slowly add dry ingredients on low speed, scraping down the bowl as needed, being careful not to overmix.
- Fold in white chocolate chips evenly. The dough will be thick.
- Gently fold in blueberries, taking care not to break them up too much.
- Using a medium cookie scoop (about 2 tablespoons), drop dough onto prepared baking sheet, spacing cookies about 2 inches apart. Optionally, top each cookie with a few white chocolate chips for decoration.
- Bake for 9 minutes or until edges are golden and cookies are just slightly underbaked to keep them soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use frozen blueberries to prevent them from releasing too much juice while folding into the dough.
- Adjust baking time slightly if cookies appear underdone or overly browned.
- Store leftover cookies in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
