Description
Deliciously soft and chewy cookies combining fresh blueberries and creamy white chocolate chips, perfect for any time of day.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries, washed and thoroughly dried
- 2 tablespoons milk (optional, only if dough is crumbly)
Instructions
- In a mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 2 minutes.
- Gradually add the all-purpose flour, adding milk if the dough is too dry or crumbly.
- Gently stir in the white chocolate chips and carefully fold in the blueberries.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into balls, placing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
- Let cookies cool on baking sheet for 2 minutes before transferring to a cooling rack.
Notes
For even better results, chill the dough for about an hour before baking. Store in an airtight container for up to a week, refrigerate for two weeks, or freeze for three months.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg