Bursting Blueberry White Chocolate Cookies
These blueberry cookies with white chocolate are bursting with flavor and perfect for summer! A soft, chewy treat ideal for tea time or seasonal baking.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Whisk or fork (for dry ingredients)
- Electric mixer or spatula (for creaming and mixing)
- Cookie scoop or tablespoon (for portioning dough)
- Wire rack (for cooling)
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 large egg
- 2 tsp cornstarch
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar
- ¾ cup white chocolate chips
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ¾ cup fresh blueberries frozen works too, do not thaw
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix until fully combined.
- Gradually stir in the dry ingredients until just combined—do not overmix.
- Gently fold in white chocolate chips and blueberries.
- Use a cookie scoop to drop dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 11–13 minutes or until edges are golden. Centers will appear slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with sea salt flakes if desired and enjoy warm or cooled.
