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Ingredients laid out to make thick Blueberry White Chocolate Cookies, including fresh deep purple blueberries and white chocolate chunks.

Blueberry White Chocolate Cookies

Thick, bakery-style Blueberry White Chocolate Cookies featuring a golden-brown crinkled dough, sweet pools of melted white chocolate chunks, and perfectly bursting deep purple baked blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter Cold and cubed (227g)
  • 1 cup light brown sugar Packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs Cold
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 1/2 cups cake flour (175g)
  • 1 tbsp cornstarch (8g)
  • 1 tsp baking soda (4g)
  • 1 tsp baking powder (4g)
  • 1 tsp kosher salt (6g)
  • 1 cup white chocolate chunks (150g)
  • 1 cup fresh blueberries (150g) Washed and completely dried
  • 1/2 cup white chocolate chips (85g) Reserved for topping

Equipment

  • 1 Stand Mixer Or an electric hand mixer.
  • 1 Baking Sheet Lined with parchment paper.
  • 1 Wire Cooling Rack For cooling the baked cookies.

Method
 

Make the Cookies
  1. In a stand mixer, beat the cold cubed butter, brown sugar, and granulated sugar on medium-high for 3 to 4 minutes until light and fluffy.
  2. Add the cold eggs one at a time, mixing just until combined. Pour in the vanilla extract and scrape down the bowl.
  3. Whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Mix into the wet ingredients on low speed until just barely combined.
  4. Gently fold in the white chocolate chunks and fresh blueberries with a spatula, mixing just until a few blueberry juices slightly stain the crumb.
  5. Scoop into 4-ounce portions. Press whole white chocolate chips and a few exposed blueberries onto the textured tops. Freeze on a baking sheet for 15 minutes.
  6. Preheat oven to 375°F (190°C). Bake the chilled dough for 12 to 15 minutes until a thick, golden-brown crinkled edge forms and the center is soft.
  7. Let rest on the baking sheet for 10 minutes, then transfer to a wire cooling rack to set completely.

Notes

Tip 1. Dry your washed blueberries completely with a paper towel to prevent a soggy dough.
Tip 2. Do not skip the 15-minute freezer chill; it stops the cold butter from melting too quickly, resulting in a thick cookie.