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Bakery-Style Blueberry White Chocolate Chip Cookies

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Thick, soft bakery-style cookies packed with creamy white chocolate and bursts of sweet-tart blueberries, featuring chewy centers and golden edges.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh or dried blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the white chocolate chips and blueberries.
  7. Scoop 2–3 tablespoons of dough per cookie and place on the baking sheet, spacing them apart.
  8. Bake for 10–13 minutes, until edges are lightly golden and centers are soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for 30 minutes creates thicker cookies.
  • If using fresh blueberries, blot dry and freeze briefly to prevent bleeding.
  • Dried blueberries provide a chewier texture and less moisture.

Nutrition

Find it online: https://juliameals.com/bakery-style-blueberry-white-chocolate-chip-cookies/