Blueberry White Chocolate Chip Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
45 cookies
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Calories
136 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Blueberry White Chocolate Chip Cookies
Description
These cookies begin by creaming softened butter with granulated and brown sugars to a fluffy consistency, then incorporate eggs, lemon zest, vanilla extract, baking powder, and salt for flavor and leavening. The flour is mixed in gradually, and fresh or frozen blueberries and white chocolate chips are folded in gently to maintain berry shape and avoid bleeding.
The dough is portioned into balls spaced apart on parchment-lined baking sheets, pressed lightly on top to keep uniform shape, and baked at 350°F typically for 11-12 minutes until edges set and turn slight golden. Resting on sheets after baking helps cookies firm up without losing moisture.
These cookies offer a soft yet structured bite with contrasting sweet white chocolate and subtle berry tartness. Lemon zest adds brightness complementing the berries.
Ingredients
- 1 cup unsalted butter softened (2 sticks
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- lemon zest of 1
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups blueberries or frozen, fresh
- 12 ounces white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
- Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.
- Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.
- Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.
- Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.
- Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.
Notes
- Blueberries are preferred as they “bleed” less and thus preserve cookie texture better than other berries like strawberries or raspberries.
- Similar berries such as Serviceberries, Huckleberries, and Bilberries can be used for different but compatible flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 37mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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