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Bakery-Style Blueberry White Chocolate Chip Cookies

Bakery-Style Blueberry White Chocolate Chip Cookies You'll Love

Enjoy these Bakery-Style Blueberry White Chocolate Chip Cookies for a sweet, fruity treat that's quick and easy to make, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Gluten-free option available
  • 1 teaspoon Baking Soda Check expiration for best results
  • ½ teaspoon Salt Reduce if using salted butter
  • ½ cup Unsalted Butter (melted) Coconut oil is a great dairy-free substitute
  • ¾ cup Brown Sugar Light or dark brown sugar can be substituted
  • ¼ cup Granulated Sugar Balances sweetness and crisp edges
  • 1 large Egg A flax egg can be used for vegan option
  • 1 teaspoon Vanilla Extract Pure vanilla offers a richer flavor profile
  • 1 cup Fresh Blueberries Frozen blueberries can be used directly from the freezer
  • ¾ cup White Chocolate Chips Dark or milk chocolate chips can be substituted

Equipment

  • Mixing bowls
  • Whisk
  • Cookie scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Bakery-Style Blueberry White Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar until blended. Stir in the egg, egg yolk, and vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Gently fold in blueberries and white chocolate chips using a spatula.
  6. Drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Press a few extra white chocolate chips into the tops of each cookie mound before baking.
  8. Bake for 12-15 minutes, until the edges are golden brown. The centers will remain soft.
  9. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 20mgIron: 0.6mg

Notes

Chill the dough for added flavor and texture if desired. Store in an airtight container for up to 3 days.

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