Blueberry White Chocolate Cookies (Print Version)
Soft, fruity cookies enhanced by sweet white chocolate and fresh blueberries. Easy to bake and enjoy.
# Ingredients:
Dairy & Fats
01 -
½ cup unsalted butter, softened (regular or vegan)
Sugars & Sweeteners
02 -
¼ cup light brown sugar
03 -
¾ cup granulated sugar
Flavorings
04 -
1 teaspoon pure vanilla extract
Eggs
05 -
1 large egg
Dry Ingredients
06 -
1⅔ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon fine salt
Fruits & Chocolate
09 -
¾ cup frozen blueberries (do not thaw)
10 -
½ to ¾ cup white chocolate chips or chopped white chocolate (regular or dairy free)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. If using fresh blueberries, rinse and pat dry thoroughly.
02 -
In a large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is pale and fluffy.
03 -
Add the vanilla extract and egg to the creamed mixture and beat until just combined.
04 -
Sift together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring gently to avoid overmixing the dough.
05 -
Carefully fold in the white chocolate chips followed by the frozen blueberries using a rubber spatula.
06 -
Using a tablespoon or cookie scoop, drop 1.5 tablespoon portions of dough onto the prepared baking sheet. Bake for 8 to 11 minutes until edges are lightly browned and set but centers remain slightly soft.
07 -
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Use a kitchen scale for best accuracy when measuring dry ingredients. Avoid thawing frozen blueberries to prevent excess moisture in the dough. Cookies are best consumed fresh but can be refrigerated or frozen for up to two months.