Welcome, cookie lovers! Today, I’m excited to share one of my all-time favorite treats — soft and chewy Blueberry White Chocolate Chip Cookies. Whether you’re a fan of sweet bursts of berries or love a decadent bite of white chocolate, this recipe has it all! Let’s dive in and get baking!
Introduction
Blueberry White Chocolate Chip Cookies are the perfect combination of sweet, tangy, and creamy flavors. The recipe blends the unique flavor of freeze-dried blueberries with the smoothness of white chocolate chips to create a cookie that’s deliciously different. This dessert offers the perfect balance of fruity sweetness and creamy indulgence. Perfect for tea parties, snacks, or simply enjoying with a glass of milk, these cookies will have everyone asking for more.
What makes this recipe stand out is the use of freeze-dried blueberries, which retain their intense blueberry flavor without adding extra moisture, keeping the cookies soft and chewy. I first stumbled upon this combination during a baking experiment, and I’ve been hooked ever since! These cookies remind me of cozy afternoons spent baking with family, filling the kitchen with warmth and sweet aromas.
Ingredients
To prepare this comforting Blueberry White Chocolate Chip Cookies recipe, you’ll need the following:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried blueberries
- 1 cup white chocolate chips
Optional substitutions:
- You can use gluten-free flour instead of all-purpose flour if you need a gluten-free option. The texture may be slightly different, but the cookies will still be delicious!
- Swap regular sugar for coconut sugar to give a healthier twist and a caramel-like flavor.
- If you’re avoiding dairy, replace butter with vegan butter and use dairy-free white chocolate chips.
How to Make Blueberry White Chocolate Chip Cookies
Follow these steps to create your own delicious Blueberry White Chocolate Chip Cookies:
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and prevents clumping.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is creamy and smooth. This should take about 2-3 minutes and helps create a light, airy texture for your cookies.
- Add wet ingredients: Beat in the egg and vanilla extract until well combined. This adds flavor and moisture to your dough.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep your cookies tender.
- Fold in mix-ins: Gently fold in the freeze-dried blueberries and white chocolate chips. These add bursts of flavor in every bite!
- Form cookies: Drop tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake and cool: Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful tip:
For a perfect cookie texture, take the cookies out when they are slightly underdone in the center. They will continue to set as they cool, resulting in a wonderfully chewy cookie.
Helpful Tips
Here are some helpful tips for making the best Blueberry White Chocolate Chip Cookies:
- Soft butter is key: Make sure your butter is soft, not melted, for the perfect texture.
- Don’t overmix: Once the dry ingredients are added, mix just enough to combine. Overmixing will lead to tougher cookies.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much.
Cooking Tips
- Measure your flour correctly: Always spoon the flour into your measuring cup and level it off to avoid packing too much flour, which can make your cookies dense.
- Use a cookie scoop: For uniform cookies, use a cookie scoop to portion out the dough. This ensures even baking and perfect-looking cookies.
- Equipment tip: If you have a stand mixer, use it for the butter and sugar mixture. It will save time and give you a perfectly creamy texture.
Serving Suggestions
These Blueberry White Chocolate Chip Cookies are perfect on their own, but they also pair wonderfully with:
- Vanilla ice cream: Serve the cookies warm with a scoop of creamy vanilla ice cream on the side for an extra indulgent dessert.
- Iced coffee or tea: The sweetness of the cookies complements a refreshing iced coffee or herbal tea, making it the perfect afternoon snack.
For an elegant touch, serve these cookies on a platter with fresh blueberries and a few sprigs of mint.
Nutritional Information
Blueberry White Chocolate Chip Cookies Nutritional Information:
While these cookies are a sweet treat, they also provide a bit of nutritional value, thanks to the blueberries. Here’s the breakdown:
Nutritional Information (per serving)
- Calories: 150
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 80mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 4% of Daily Value
- Vitamin C: 1% of Daily Value
- Calcium: 2% of Daily Value
- Iron: 3% of Daily Value
These cookies are rich in flavor but moderate in calories, making them a great occasional treat!
Storage and Leftovers
Refrigerate: If you have leftovers, store the cookies in an airtight container at room temperature for up to 5 days.
Freeze: You can also freeze the cookie dough for later use. Form the dough into balls and freeze on a baking sheet before transferring to a zip-top bag. When ready to bake, add an extra 1-2 minutes to the baking time.
Reheat: To enjoy the cookies warm again, simply pop them in the microwave for 10-15 seconds.
Frequently Asked Questions (FAQs)
Can I use fresh blueberries instead of freeze-dried?
Fresh blueberries will add too much moisture to the dough, resulting in soggy cookies. Stick with freeze-dried for the best texture.
Can I replace white chocolate chips with dark chocolate?
Yes! If you prefer a less sweet cookie, dark or semi-sweet chocolate chips can be substituted for white chocolate.
Why did my cookies spread too much?
This can happen if the dough is too warm. Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
Related Recipes
Here are some other delicious cookie and dessert recipes that you might enjoy:
Conclusion
I hope you love these Blueberry White Chocolate Chip Cookies as much as I do! They’re a delightful treat, perfect for any occasion. If you give this recipe a try, don’t forget to leave a comment below and let me know how it turned out. Feel free to share any creative twists or variations you come up with! Enjoy your baking adventure!
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Blueberry White Chocolate Chip Cookies – Soft & Chewy Recipe
Description
Welcome, cookie lovers! Today, I’m excited to share one of my all-time favorite treats — soft and chewy Blueberry White Chocolate Chip Cookies. Whether you’re a fan of sweet bursts of berries or love a decadent bite of white chocolate, this recipe has it all! Let’s dive in and get baking!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried blueberries
- 1 cup white chocolate chips
Optional substitutions:
- You can use gluten-free flour instead of all-purpose flour if you need a gluten-free option. The texture may be slightly different, but the cookies will still be delicious!
- Swap regular sugar for coconut sugar to give a healthier twist and a caramel-like flavor.
- If you’re avoiding dairy, replace butter with vegan butter and use dairy-free white chocolate chips.
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and prevents clumping.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is creamy and smooth. This should take about 2-3 minutes and helps create a light, airy texture for your cookies.
- Add wet ingredients: Beat in the egg and vanilla extract until well combined. This adds flavor and moisture to your dough.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep your cookies tender.
- Fold in mix-ins: Gently fold in the freeze-dried blueberries and white chocolate chips. These add bursts of flavor in every bite!
- Form cookies: Drop tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake and cool: Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful tip:
For a perfect cookie texture, take the cookies out when they are slightly underdone in the center. They will continue to set as they cool, resulting in a wonderfully chewy cookie.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Soft butter is key: Make sure your butter is soft, not melted, for the perfect texture.
- Don’t overmix: Once the dry ingredients are added, mix just enough to combine. Overmixing will lead to tougher cookies.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much.
