Description
Delicious Blueberry White Chocolate Cookies featuring a luscious blueberry swirl mixed into a soft cookie dough loaded with chunks of white chocolate. These cookies offer a perfect balance of sweet berries and creamy white chocolate in every bite, ideal for summer treats or anytime indulgence.
Ingredients
Units
Scale
Blueberry Swirl
- 1 pint fresh blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
Cookies
- 1 cup unsalted butter, at room temperature (226g)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups granulated sugar (300 grams)
- 3 cups all-purpose flour (380 grams)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2/3 cup blueberry swirl mixture (prepared)
- 8 ounces white chocolate, chopped into chunks
Instructions
- Prepare Blueberry Swirl: In a small saucepan, combine blueberries, lemon juice, and sugar. Cook over medium heat, stirring regularly and mashing most blueberries with a spoon, leaving some whole. Continue until mixture reduces by half, creating about 2/3 cup. Transfer to a heatproof container, cover, and chill in fridge or freezer until fully cooled but not frozen to allow it to gel.
- Preheat Oven & Prepare Baking Sheets: Line two baking sheets with parchment paper. Preheat oven to 350°F (175°C) during dough chilling stage.
- Mix Dry Ingredients: Whisk together flour, baking soda, and kosher salt in a small bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with paddle attachment, cream butter and sugar on medium speed for about 30 seconds until smooth.
- Add Eggs and Vanilla: Add eggs one at a time, mixing until just combined after each addition. Mix in vanilla extract.
- Incorporate Dry Ingredients: Add the flour mixture in batches, pulsing initially to avoid flour flying everywhere, then beat on low until flour streaks almost disappear. Avoid overmixing.
- Add White Chocolate: Fold in chopped white chocolate chunks gently to combine without overbeating.
- Divide Dough and Add Blueberry Swirl: Transfer half the dough to a separate bowl. Divide blueberry swirl evenly between both dough portions. Using a knife, gently swirl the blueberry mixture into each dough half, distributing it fairly but avoiding fully mixing to prevent entire dough from turning blue.
- Shape Cookies: Using a medium spring-loaded ice cream scoop or spoon, drop 5-6 dough balls spaced about 2 inches apart onto each prepared baking sheet.
- Chill Dough: Refrigerate the trays for about 45 minutes to firm the dough and enhance texture during baking.
- Bake Cookies: Bake at 350°F for 16 minutes, switching baking racks and turning trays halfway through to ensure even baking.
- Cool: Remove cookies from oven and transfer to a cooling rack to cool completely before serving.
- Repeat: Repeat shaping, chilling, baking, and cooling steps with the remaining dough.
Notes
- Do not allow the blueberry mixture to freeze; chilling it to a gel-like consistency helps with swirling into the dough.
- Swirling the blueberry mixture too much will turn the dough entirely blue; for a marbled effect, swirl gently.
- Chilling the dough before baking helps cookies hold their shape and enhances flavor.
- Use room temperature butter for better creaming and dough consistency.
- Ensure to rotate baking sheets midway for even cookie bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
