Description
Delicious and visually stunning Blueberry White Chocolate Cookies featuring a luscious homemade blueberry swirl mixed into a rich cookie dough and studded with chunks of creamy white chocolate. These cookies offer a perfect balance of sweet, tart, and buttery flavors with a soft, chewy texture enhanced by the fruity blueberry gel and melting white chocolate.
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 (prepared as above)
- 8 ounces white chocolate, chopped into chunks
Instructions
- Prepare the blueberry mixture: Add the blueberries, lemon juice, and sugar into a small saucepan. Over medium heat, cook the mixture, stirring regularly with a wooden spoon or rubber spatula. Break up most of the blueberries with the spoon while leaving some whole. Continue cooking and stirring until the mixture is reduced by about half, yielding approximately 2/3 cup of thickened blueberry swirl.
- Chill the blueberry mixture: Carefully pour the cooked blueberry mixture into a heatproof container, cover it, and place it in the refrigerator or freezer to chill completely until it gels slightly, ensuring it does not freeze.
- Preheat and prepare baking sheets: Line two baking sheets with parchment paper and preheat your oven to 350°F (177°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 the unsalted butter and granulated sugar on medium speed for about 30 seconds until fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time until combined, then mix in the vanilla extract.
- Incorporate dry ingredients: Gradually add the flour mixture by pulsing the mixer a few times to prevent flour flying, then beat on low speed until just combined with no visible streaks of flour.
- Add white chocolate: Fold in the chopped white chocolate chunks gently, avoiding over-beating to maintain chunk integrity.
- Divide dough and add blueberry swirl: Remove half the dough into the small bowl used for dry ingredients. Dollop half of the chilled blueberry swirl into each bowl of dough and use a knife to gently swirl it throughout without fully mixing, preserving a marbled effect.
- Portion dough on baking sheets: Using a medium spring-loaded ice cream scoop or spoon, drop 5-6 balls of dough onto each prepared baking sheet, spacing them about two inches apart to allow for spreading.
- Chill dough balls: Place the baking sheets with dough balls in the refrigerator for about 45 minutes to firm up and prevent excessive spreading during baking.
- Bake the cookies: Bake both trays in the preheated oven for 16 minutes, switching racks and rotating pans halfway through to ensure even baking.
- Cool the cookies: Remove the trays from the oven and transfer the cookies to a cooling rack. Repeat the baking process with any remaining dough.
Notes
- Chilling the blueberry swirl before mixing helps achieve a swirl effect without fully blending into the dough.
- Do not over-mix the blueberry swirl into the dough to maintain a pretty marbled appearance.
- Chilling the shaped cookie dough balls reduces spreading and helps keep the cookies thick and chewy.
- Use parchment paper-lined baking sheets to prevent sticking and for easier cleanup.
- Switching oven racks halfway ensures even color and baking consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
