Chewy Blueberry White Chocolate Chip Cookies
How to Make Delicious Blueberry White Chocolate Chip Cookies
Bursting with tangy blueberries and creamy, sweet white chocolate, these cookies are a delightful treat! They offer a perfect balance of tartness and sweetness, with a slightly crisp exterior and a wonderfully soft, chewy center. A guaranteed crowd-pleaser! (This recipe was created using ingredients purchased with store credit from B&C Market.)
Cookie Dough Ingredients (Makes approx. 16 cookies)- 110g unsalted butter, softened to room temperature
- 75g brown sugar
- 60g granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 160g all-purpose flour
- 3g baking soda
- 90g white couverture chocolate, finely chopped
- 60g dried blueberries
- 20g white chocolate chips (optional, for extra sweetness!)
Cooking Instructions
Step 1
In a large bowl, cream the softened unsalted butter (110g) with a whisk until smooth and fluffy. Ensure the butter is not too cold.
Step 2
Add the brown sugar (75g) and granulated sugar (60g) to the bowl. Beat with the whisk until the mixture is light, fluffy, and turns an ivory color, about 2-3 minutes. This step helps incorporate air and dissolve the sugar.
Step 3
Add the room-temperature egg (1) and whisk until well combined and no longer separated. Stir in the vanilla extract (1/2 tsp) and salt (1/8 tsp) until everything is smoothly incorporated.
Step 4
Sift the all-purpose flour (160g) and baking soda (3g) directly over the wet ingredients. Gently fold them in using a spatula, using a cutting motion, just until no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 5
Gently fold in the chopped white couverture chocolate (90g), dried blueberries (60g), and optional white chocolate chips (20g). Distribute them evenly throughout the dough.
Step 6
Wrap the dough tightly in plastic wrap or place it in an airtight container. Chill in the refrigerator for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking and improves their texture.
Step 7
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper or a silicone baking mat. Scoop portions of the chilled dough (about 30-40g each) onto the prepared baking sheet, leaving ample space between each cookie, as they will spread during baking.
Step 8
Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking times can vary depending on your oven, so keep an eye on the cookies and adjust as needed.
Step 9
Once baked, let the cookies cool on the baking sheet for about 3 minutes before carefully transferring them to a wire rack to cool completely. Allowing them to cool fully will ensure a perfect crisp-chewy texture.
Step 10
Enjoy your delicious homemade Blueberry White Chocolate Chip Cookies!
