Description
Delight in these decadent Blueberry White Chocolate Cookies, featuring a luscious blueberry swirl baked into a buttery cookie dough studded with chunks of creamy white chocolate. Perfectly balanced with a hint of lemon, these cookies combine fruity freshness with sweet indulgence for an irresistible treat.
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 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
- Prepare the Blueberry Swirl: Add the blueberries, lemon juice, and sugar into a small saucepan and cook over medium heat, stirring regularly with a wooden spoon or rubber spatula. Break up most blueberries with the spoon, leaving some whole. Continue stirring until the mixture reduces by half, yielding about 2/3 cup. Pour into a heatproof container, cover, and chill in the fridge or freezer until completely cold but not frozen, to help it 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 the flour, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together the room-temperature butter and granulated sugar on medium speed for about 30 seconds until smooth.
- Add Eggs and Vanilla: Add eggs one at a time, beating to combine after each addition. Mix in the vanilla extract.
- Incorporate Dry Ingredients: Add the dry ingredients to the mixer bowl, pulsing a few times initially to avoid flour spillage, then beat on low speed until just combined and no large streaks of flour remain.
- Add White Chocolate: Fold in the white chocolate chunks without over-mixing to maintain texture.
- Divide Dough and Incorporate Blueberry Swirl: Remove half of the dough into the small bowl used earlier. Dollop half of the chilled blueberry mixture into each bowl and gently swirl with a knife to create a marbled effect without fully blending.
- Shape Cookies: Using a medium spring-loaded ice cream scoop or spoon, place 5-6 balls of dough onto each prepared baking sheet, spacing them about two inches apart.
- Chill Dough: Refrigerate the cookie trays for about 45 minutes to firm up the dough and enhance texture.
- Bake Cookies: Bake in the preheated oven for 16 minutes, rotating trays and switching racks halfway through baking to ensure even cooking.
- Cool Cookies: Transfer baked cookies to a cooling rack and allow to cool completely before serving. Repeat the process with remaining dough.
Notes
- Do not let the blueberry mixture freeze solid; chilling is enough to help it gel and swirl well in the dough.
- Swirling the blueberry mixture gently is key to achieving beautiful marbling rather than uniform blue coloring.
- Chilling the dough before baking improves cookie shape and texture.
- Use good-quality white chocolate for best flavor and texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
