Bakery-Style Blueberry White Chocolate Chip Cookies

Bakery-Style Blueberry White Chocolate Chip Cookies are thick, soft, and loaded with melty white chocolate and bursts of sweet-tart blueberries. I love how these cookies have that perfect chewy center with golden edges—just like the ones from a bakery. Every bite gives me a rich mix of buttery cookie dough, sweet white chocolate, and juicy blueberries. They’re indulgent, beautiful, and impossible to eat just one.

Why You’ll Love This Recipe

I love this recipe because it takes a simple cookie and turns it into something special. The white chocolate brings a creamy sweetness that pairs perfectly with the slight tang of the blueberries. These cookies are easy to make, look bakery-worthy, and taste even better. Whether I’m baking for a weekend treat, a holiday, or just because—I know these cookies will impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Cornstarch (for extra softness)

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• White chocolate chips or chunks

• Fresh or dried blueberries (see note below)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, cornstarch, and salt.

3. In another large bowl, I cream the butter with brown sugar and granulated sugar until light and fluffy.

4. I beat in the eggs and vanilla until smooth.

5. I gradually add the dry ingredients and mix until just combined.

6. I gently fold in the white chocolate chips and blueberries.

7. I scoop large spoonfuls of dough (about 2–3 tablespoons each) and place them a few inches apart on the baking sheet.

8. I bake for 10–13 minutes, or until the edges are golden and the centers are slightly soft.

9. I let them cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 16 large cookies and takes around 30 minutes from start to finish (including baking time).

Variations

• I use dried blueberries for a chewier texture and less moisture.

• I mix in chopped macadamia nuts or almonds for crunch.

• I swap white chocolate for dark or milk chocolate if I want a richer cookie.

• I chill the dough before baking for extra thick, bakery-style cookies.

storage/reheating

I store cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze the dough balls or baked cookies. To reheat, I warm them in the microwave for 10 seconds for that fresh-from-the-oven feel.

FAQs

Can I use fresh blueberries?

Yes, but I use them gently and blot them dry first to avoid extra moisture. I also freeze them before folding in to prevent bleeding.

Can I use dried blueberries?

Absolutely. They’re easier to mix in and give a nice chewy texture.

Why do I need cornstarch?

Cornstarch keeps the cookies soft and thick—just like the ones from a bakery.

Can I chill the dough?

Yes, and I recommend it if I want thicker cookies with deeper flavor. Even 30 minutes helps.

Do these cookies spread a lot?

They spread slightly. If I want puffier cookies, I chill the dough and use slightly less butter.

Conclusion

Bakery-Style Blueberry White Chocolate Chip Cookies are a rich, soft, and sweet treat that’s just the right mix of fancy and homey. I love how they look gorgeous right out of the oven and taste even better. With their gooey centers, golden edges, and blueberry-white chocolate combo, these cookies are always worth baking.

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