Description
These Blueberry Heaven Cookies offer a delightful blend of soft, chewy texture with bursts of juicy fresh blueberries and sweet white chocolate chips. Perfect as a homemade summer dessert, these cookies combine classic flavors with a tender crumb, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries, gently patted dry
- 1/2 cup white chocolate chips
Instructions
- Preheat the 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 even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch to evenly distribute the leavening and thickening agents.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create tender cookies.
- Add eggs and vanilla: Beat in the eggs one at a time to incorporate them fully, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Fold in blueberries and white chocolate chips: Gently fold in the fresh blueberries and white chocolate chips, taking care not to crush the berries to maintain their shape and texture.
- Scoop dough onto baking sheets: Using a tablespoon-sized scoop, place portions of dough about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies turn lightly golden brown, ensuring a soft center.
- Cool the cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and preventing breakage.
Notes
- Use firm fresh blueberries to prevent excess moisture from making the dough too wet and affecting the texture.
- If using frozen blueberries, do not thaw before adding to the dough as this prevents color bleeding, though slight streaking may occur.
- Store the baked cookies in an airtight container at room temperature to maintain freshness for up to 3 days.
