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
Scale
- 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.