Description
Enjoy these delightful Blueberry White Chocolate Chip Cookies, featuring a perfect balance of sweet white chocolate chips and tart dried blueberries. These chewy American-style cookies are easy to make and ideal for dessert or a sweet snack, offering a burst of fruity flavor complemented by the creamy richness of white chocolate.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, if dough is too thick)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 3/4 cup dried blueberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined for flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined to avoid overmixing which can make cookies tough.
- Fold in White Chocolate and Blueberries: Gently fold in the white chocolate chips and dried blueberries to evenly distribute them without breaking the blueberries.
- Adjust Dough Consistency: If the dough is too dry or crumbly, add one tablespoon of milk to bring the dough together smoothly.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the centers are just set, ensuring chewy texture with soft middles.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute fresh blueberries for dried blueberries, but this may result in softer, more cake-like cookies.
- Chilling the cookie dough for 30 minutes before baking helps prevent excessive spreading and improves texture.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
