The Best White Chocolate Chip and Blueberry Cookies

12 servings
25 min

· Print Recipe

I’ve mentioned this before, but I am NOT a huge fan of regular chocolate chip cookies. Because of that fact, I am always on a quest to improve the chocolate chip cookie. With this recipe, I got pretty darn close to perfection! White chocolate and blueberry are seriously a magical combo. Run to your kitchen and make these ASAP. If you’re looking for something a bit darker, you can try my dark chocolate and freeze-dried raspberry variation!

Let’s Make White Chocolate Chip Cookies!


Tollhouse cookies and the infamous Nestle recipe created by Ruth Wakefield came on the scene in the 1930s and changed the drop cookie game forever. Now, everyone has their own version of the chocolate chip cookie recipe. Chewy. Chunky. Soft. Crispy…So many adjectives that make the “perfect” chocolate chip cookie. For me, I need brown butter, spices, nuts, fruit, etc. added in to make the chocolate chip cookie of my dreams. Also, I like to change it up and use white chocolate or even ruby chocolate instead of the normal milk or dark.

Materials Needed:

  • Baking scale
  • Spoon/Scoop
  • Cookie sheets lined with parchment
  • A microwave safe bowl
  • 2 medium mixing bowls
  • Whisk
  • Spatula
  • Measuring spoons
  • Cookie dough scoop
  • Wire cooling rack

Ingredients:

  1. 250g all purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp sea salt
  5. 1 tbsp cornstarch
  6. 115g melted unsalted butter (slightly cooled)
  7. 100g dark brown sugar
  8. 50g granulated sugar
  9. 1 tsp vanilla extract
  10. 1 large egg, room temperature
  11. 30g freeze-dried blueberries
  12. 200g white chocolate chips (or as many chocolate chips as you want!)
Process:

Use the scale to weigh out flour into small mixing bowl and add the baking powder, baking soda, cornstarch, and sea salt. Whisk together until blended and set aside.

Melt butter in large, microwave safe, mixing bowl. Let slightly cool. Whisk in the sugars until smooth. Add the egg and vanilla and mix until combined.

Add the dry ingredients to the wet ingredients in thirds and combine until a dough forms. Fold in the freeze-dried blueberries and chocolate chips.

Form the dough into 12 equal sized balls using your hands or a cookie scoop. Place balls on parchment lined cookie sheets and refrigerate for at least one hour (up to 12 hours).

Preheat oven to 400F. Bake 4-6 chilled cookies at a time for 9-11 minutes until lightly golden. Allow to cool for 10-15 minutes on cookie sheet before moving to wire cooling rack.

  • Cookie dough balls can be placed in air tight container in freezer for several months and pulled out for later baking. Let sit at room temperature while oven preheating.
  • Freeze-dried fruit is sold at various stores (I get mine at Target) and creates much less moisture in the cookie dough.
The Best White Chocolate Chip and Blueberry Cookies
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients

  • 250g all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp cornstarch
  • 115g melted unsalted butter (slightly cooled)
  • 100g dark brown sugar
  • 50g granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 30g freeze-dried blueberries
  • 200g white chocolate chips (or as many chocolate chips as you want!)
Instructions

Use the scale to weigh out flour into small mixing bowl and add the baking powder, baking soda, cornstarch, and sea salt. Whisk together until blended and set aside.
Melt butter in large, microwave safe, mixing bowl. Let slightly cool. Whisk in the sugars until smooth. Add the egg and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients in thirds and combine until a dough forms. Fold in the freeze-dried blueberries and chocolate chips.
Form the dough into 12 equal sized balls using your hands or a cookie scoop. Place balls on parchment lined cookie sheets and refrigerate for at least one hour (up to 12 hours).
Preheat oven to 400F. Bake 4-6 chilled cookies at a time for 9-11 minutes until lightly golden around edges. Allow to cool for 10 minutes on cookie sheet before moving to wire cooling rack.
Tips
  • Cookie dough balls can be placed in air tight container in freezer for several months and pulled out for later baking.  Let sit at room temperature while oven preheating.
  • Freeze-dried fruit is sold at various stores (I get mine at Target) and creates much less moisture in the cookie dough.
RachelBakesatHome
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