Description
These Blueberry White Chocolate Cookies combine a delightful swirl of fresh blueberry reduction with chunks of creamy white chocolate, creating a perfect balance of fruity sweetness and rich flavor. Soft, chewy, and bursting with juicy blueberry goodness, these cookies are ideal for summer treats or any time you want a unique and vibrant dessert.
Ingredients
Units
Scale
Blueberry Swirl
- 1 pint fresh blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
Cookies
- 1 cup unsalted butter, at room temperature (226g)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups granulated sugar (300 grams)
- 3 cups all-purpose flour (380 grams)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2/3 cup blueberry swirl mixture
- 8 ounces white chocolate, chopped into chunks
Instructions
- Make the blueberry mixture: Combine the fresh blueberries, lemon juice, and sugar in a small saucepan. Cook over medium heat, stirring regularly with a wooden spoon or rubber spatula. Break up most blueberries with the spoon, leaving some whole. Continue cooking until mixture has reduced by about half, resulting in approximately 2/3 cup of thickened blueberry swirl. Pour into a heatproof container, cover, and chill completely in the fridge or freezer (do not freeze solid) to help it gel.
- Prepare for baking: Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C) to be ready once the dough is chilled.
- Mix dry ingredients: In a small bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- Cream butter and sugar: Using a stand mixer with paddle attachment, beat room temperature butter and granulated sugar on medium speed for about 30 seconds until combined and slightly fluffy.
- Add eggs and vanilla: Add eggs one at a time, beating each until incorporated. Mix in the vanilla extract.
- Combine dry ingredients: Add the dry flour mixture to the wet ingredients. Pulse the mixer a few times to prevent flour from scattering, then beat on low speed just until the last streaks of flour disappear; avoid over-mixing.
- Add white chocolate: Fold in the chopped white chocolate chunks until evenly distributed without overbeating.
- Divide dough and swirl blueberry: Remove bowl from mixer. Transfer half dough to a separate small bowl. Dollop half of the chilled blueberry mixture into each bowl of dough. Using a knife, gently swirl the blueberry through the dough until fairly distributed—avoid fully blending to keep the swirled appearance.
- Shape cookies: Using a medium spring-loaded ice cream scoop or spoon, portion 5-6 dough balls onto each prepared baking sheet, spacing about 2 inches apart.
- Chill dough: Refrigerate the trays with cookie dough balls for about 45 minutes to firm up before baking.
- Bake cookies: Place both trays in the preheated oven and bake for 16 minutes total, rotating trays and switching racks halfway through baking to ensure even cooking.
- Cool: Remove cookies from oven and transfer them to a wire rack to cool completely. Repeat the baking process with the remaining dough.
Notes
- Do not overmix the dough after adding blueberry swirl to maintain beautiful blue swirls, rather than fully blended dough.
- Chilling the dough balls before baking helps the cookies keep their shape and enhances flavor development.
- Use fresh blueberries for best flavor and texture in the swirl mixture.
- If you don’t have a stand mixer, you can cream butter and sugar by hand using a whisk or wooden spoon, but it will take more effort.
- White chocolate chunks can be substituted with chips if preferred.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
