Blueberry White Chocolate Chip Cookies

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My easy blueberry cookies are chewy, fruity, and packed full of white chocolate chips. Mashing the blueberries into the batter creates a gorgeous color, no food dye needed!

I love making unique cookies such as my coffee cake cookies, peach cookies, or Gideon's cookies. However, these blueberry cookies might be my most unique yet! They're great for using up frozen blueberries, and are sure to be the brightest cookie on the table!

Why This Recipe Works: A Sprinkle of Food Science

1. It Freezes The Dough: This helps prevent the cookies from spreading and makes the dough easier to work with.
2. It Uses Frozen Berries: Frozen berries release more juice and color. Because freezing ruptures their cells they puree much more easily.
3. It Creams The Berries Into the Dough: This gives you fruity flavor in every bite not just bites of berry here and there.
4. It Bakes at a High Temp: This batter has a lot of liquid. This high temp helps the dough set quickly.

Ingredient Notes and Shopping Tips

• Butter: I like using unsalted butter because salted butter can vary greatly from brand to brand. If you only have salted butter just be sure to omit the added salt.
  • Make sure your butter is softened. Leave it sit out for 1-2 hours until you can easily make an indent with your finger, but not so long that its begins to loose greasy.
• Blueberries: Use frozen not fresh berries. Frozen berries will be easy to break down and also leech more color. I love wild frozen blueberries which have a higher skin to flesh ratio which means even more color!
• Baking Powder: I use baking soda a lot more than powder. If you're like me make sure yours isn't too old as it does lose its effectiveness over time. Toss after 6-12 months. To test if its still good add some to hot water and watch for bubbles!
• Flour: Make sure to measure your flour by spooning it into your cup and leveling with a knife. Never dip your cup into the flour or you may use too much which leads to dry cookies.
• White Chocolate Chips: I like Ghirardelli. Guittard is also worth the splurge.

Krystle's Tips: Steal My Culinary School Secrets

1. Be Patient: Don't skip cooling the blueberries or they could melt your butter. Also don't skip freezing your cookies. I know it's not fun to wait, but it is necessary for this recipe to work correctly.
2. Don't Overmix: Mix until just combined. Overmixing can lead to tough, gummy cookies.
3. Use a Cookie Scoop: This will help ensure all your cookies bake at the same rate.
4. Don't Overbake: It's okay if the center still looks underdone. They'll continue to cook on the hot pan for a few minutes and firm up as they cool.
5. Cookies Not the Right Color?: It's important the blueberries are thawed and mixed at high speed so they release their color into the dough.

More Cookies We Love

Cookie Monster Cookies

Butterbeer Cookies

Buckeye Cookies

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