These homemade Blueberry Cookies are bursting with flavor from yummy blueberries and sweet white chocolate chips. Homemade deliciousness in under 20
Ingredients
- ▢ 2 cups all-purpose flour
- ▢ 1 Tablespoon cornstarch
- ▢ 1 teaspoon baking soda
- ▢ ¾ teaspoon kosher salt
- ▢ ¾ cup unsalted butter, room temperature
- ▢ ¾ cup dark brown sugar, packed (you can also use light brown sugar)
- ▢ 1 large egg, room temperature
- ▢ 1 Tablespoon vanilla extract
- ▢ 1 cup white chocolate chips or chunks
- ▢ ¾ cup frozen blueberries (or fresh blueberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set the dry ingredients aside.
- In the base of a stand mixer, cream together the softened butter and brown sugar for about 2 minutes on medium speed using the paddle attachment. If you don’t have a stand mixer, you can use a large bowl and a hand mixer.
- Add the vanilla extract and egg to the mixer and mix until combined, about 1 minute on medium-low speed.
- Add the dry ingredients to the mixer on low speed, slowly. Be sure to scrape down the bowl as needed, but avoid overmixing.
- Fold in the white chocolate chips until they are evenly incorporated into the dough. Batter will be very thick so this will take a minute or two.
- Gently fold in the blueberries (you don’t want them to break up too much). Again, batter is thick so take your time.
- Use a medium cookie scoop (about 2 Tablespoons) to scoop the dough and place the cookies on the prepared baking sheet about 2 inches apart. If you want to make these look even better, try adding a couple of white chocolate chips on top of each cookie before baking (not necessary but I think it makes them look pretty)
- Bake the cookies for 9 minutes or until golden on the edges. Avoid overbaking. You want to take them out when they are just slightly underbaked to keep them soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy