I love how the Bakery-Style Blueberry White Chocolate Chip Cookies come out soft in the middle and golden on the edges. I bake them when I want a bright, humble treat that feels like a hug.
My Dad James taught me to watch the oven, Mom Eva always liked the warm cookie, and Sister Jennifer hides a bag for midnight snacks.
Your Ingredients List
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries, patted dry
- 1 1/4 cups white chocolate chips
My Go-To Equipment
- Stand mixer or hand mixer
- Large bowl for dry ingredients
- Medium bowl for butter and sugar
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or large spoon
I also keep a small cooling rack close by, and if I want to experiment with flavors I look at my notes from the pistachio cream chocolate chip cookies for ideas.
The Simple Steps to Follow
- Preheat the oven to 350 F and line a baking sheet.
- Whisk flour, baking soda, and salt in a bowl.
- Beat butter with brown and granulated sugar until creamy.
- Add egg, egg yolk, and vanilla and mix well.
- Stir in the dry mix until just combined.
- Fold in blueberries and white chocolate chips gently.
- Chill the dough 20 to 30 minutes if it feels soft.
- Scoop dough onto the sheet, leaving space between cookies.
- Bake 10 to 14 minutes until edges are light gold.
- Let cookies cool on the sheet 5 minutes then move to a rack.
Healthy Twists on a Classic
I like a few small swaps to make these feel lighter. Use half whole wheat flour for more fiber, cut the sugar by 20 percent, or add a handful of oats for texture. You can swap some chips for chopped nuts or dried fruit. For more chip swaps and mix ideas check my best pumpkin muffin recipes with chocolate chips for inspiration.
Serving Suggestions From My Table
- Serve warm with a cold glass of milk.
- Pair with black tea or a mild coffee.
- Top a cookie with vanilla ice cream for a quick dessert.
- Pack two in a lunch box for a sweet treat.
Getting It Just Right
I watch the edges for a light gold color and keep the center soft. If the dough spreads too much, chill it longer. If the cookies bake too fast, lower the oven by 10 degrees and check sooner. Fresh or frozen blueberries work, but dry frozen berries well to avoid extra moisture.
How to Store Leftovers
Keep cookies in an airtight container at room temp for up to three days. Add a slice of bread to the container to keep them soft. For longer storage, freeze cookies in a sealed bag for up to three months and thaw at room temp.
Enjoy Every Moment
I hope you make these cookies and share them with someone you love. I bake a batch when I need a small joy, and I think you will too.
A Few Common Questions
How do I keep Bakery-Style Blueberry White Chocolate Chip Cookies soft?
I cool cookies on the baking sheet a few minutes and then move them to a rack. Store them in an airtight container with a slice of bread to keep them soft.
Can I use frozen berries for Bakery-Style Blueberry White Chocolate Chip Cookies?
Yes, I use frozen berries often. Pat them dry and toss them in a little flour before folding into the dough to stop extra moisture.
Can I make the dough ahead for Bakery-Style Blueberry White Chocolate Chip Cookies?
Yes, I chill the dough up to 48 hours in the fridge or freeze scooped dough balls for up to three months. Bake from chilled or frozen, adding a minute or two if needed.
Print
Bakery-Style Blueberry White Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies are soft in the middle and golden on the edges, making for a delightful treat that feels like a hug.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries, patted dry
- 1 1/4 cups white chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet.
- Whisk flour, baking soda, and salt in a bowl.
- Beat butter with brown and granulated sugar until creamy.
- Add egg, egg yolk, and vanilla and mix well.
- Stir in the dry mix until just combined.
- Fold in blueberries and white chocolate chips gently.
- Chill the dough for 20 to 30 minutes if it feels soft.
- Scoop dough onto the sheet, leaving space between cookies.
- Bake for 10 to 14 minutes until the edges are light gold.
- Let cookies cool on the sheet for 5 minutes then move to a rack.
Notes
For healthier options, consider using half whole wheat flour, reducing sugar by 20%, or adding oats for texture. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, blueberry, white chocolate, baking, dessert, easy recipe