Description
Delight in these luscious Blueberry White Chocolate Cookies, blending the sweet tang of a homemade blueberry swirl with creamy white chocolate chunks in a buttery cookie base. Perfectly balanced and visually stunning, these cookies offer a unique twist on a classic favorite.
Ingredients
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 cup 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 (prepared)
- 8 ounces white chocolate, chopped in chunks
Instructions
- Prepare Blueberry Mixture: Add blueberries, lemon juice, and sugar into a small saucepan. Cook over medium heat, stirring regularly with a wooden spoon or rubber spatula. Break up most blueberries but keep some whole. Continue until the mixture reduces by about half, yielding approximately 2/3 cup. Pour into heatproof container, cover, and chill in fridge or freezer without freezing, to allow the mixture to gel.
- Preheat and Prep: Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C).
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with paddle attachment, cream the softened butter and granulated sugar on medium speed for about 30 seconds until combined and smooth.
- Add Eggs and Vanilla: Add eggs one at a time, beating until fully incorporated after each addition. Mix in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture, pulsing the mixer a few times initially to avoid flour spillage, then beat on low speed just until the last streaks of flour disappear. Avoid overmixing.
- Add White Chocolate: Gently fold in the chopped white chocolate chunks until just combined, being careful not to overbeat.
- Divide Dough and Add Blueberry Swirl: Remove half of the dough into the small bowl used for dry ingredients. Dollop half of the chilled blueberry mixture into each bowl. Using a knife, gently swirl the blueberry mixture into each dough half, distributing it evenly without fully blending, to create a marbled effect.
- Portion Dough: Use a medium spring-loaded ice cream scoop or spoon to place 5-6 balls of dough onto each prepared baking sheet, leaving about 2 inches between each ball.
- Chill Dough: Chill the trays of dough balls in the refrigerator for about 45 minutes to firm up before baking.
- Bake Cookies: Bake both trays for 16 minutes total, switching racks and rotating the trays halfway through baking for even cooking.
- Cool: Transfer baked cookies to a cooling rack to cool completely. Repeat the process with any remaining dough until all cookies are baked and cooled.
Notes
- Do not overmix the blueberry swirl into the dough to maintain a pretty marbled effect instead of turning the dough blue.
- Chilling the dough is essential for preventing spreading and achieving a chewy texture.
- Use fresh blueberries for the best flavor in the swirl; frozen can be used but may be more watery.
- Ensure the blueberry mixture is chilled but not frozen before swirling to avoid altering dough consistency.
- You can substitute white chocolate chips for the chopped white chocolate chunks if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
