Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour baking soda and salt in a medium mixing bowl.
- Cream the softened butter granulated sugar and brown sugar in a large bowl using an electric mixer until light and fluffy.
- Add the eggs one at a time beating well after each addition.
- Stir in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients mixing on low speed until just combined.
- Gently fold in the white chocolate chips using a rubber spatula.
- Carefully fold in the fresh blueberries by hand to avoid bursting them and staining the dough purple.
- Scoop rounded tablespoons of dough onto the prepared baking sheets spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using fresh blueberries that are completely dry will prevent the cookie dough from becoming too wet or soggy.
If you use frozen blueberries do not thaw them first as they will bleed excess juice into the batter.
For a more intense flavor you can add a half teaspoon of almond extract along with the vanilla.
Chilling the dough for 30 minutes before baking helps prevent the cookies from spreading too thin in the oven.
Store these cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week.