Description
Delight in these luscious Blueberry White Chocolate Cookies, featuring a homemade tangy blueberry swirl folded into a rich, buttery dough studded with creamy white chocolate chunks. Perfectly balanced with a hint of lemon and baked to golden perfection, these cookies offer a scrumptious blend of fruity freshness and sweet indulgence.
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
- 8 ounces white chocolate, chopped into chunks
Instructions
- Make the Blueberry Mixture: Add blueberries, lemon juice, and sugar into a small saucepan and cook over medium heat, stirring frequently with a wooden spoon or rubber spatula. Break up most of the blueberries while leaving some intact. Continue cooking until the mixture reduces by about half, resulting in approximately 2/3 cup. Pour into a heatproof container, cover, and chill in the fridge or freezer until completely cold but not frozen, which will help it gel.
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium speed for about 30 seconds until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Pulse the mixer a few times at low speed to integrate the flour without creating a mess. Continue mixing on low until just combined and no large flour streaks remain.
- Add White Chocolate Chunks: Fold in the chopped white chocolate gently, avoiding overmixing to keep the texture tender.
- Divide and Swirl Blueberry Mixture: Transfer half the cookie dough into a separate small bowl. Dollop half of the chilled blueberry swirl into each bowl and gently swirl it into the dough with a knife to create a marbled effect, taking care not to mix thoroughly to maintain the swirl appearance.
- Shape the Cookies: Using a medium spring-loaded ice cream scoop or by hand, drop 5-6 cookie dough balls onto each lined baking sheet, spacing them about two inches apart.
- Chill Dough: Place the trays in the refrigerator and chill the dough for about 45 minutes to help cookies hold their shape during baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 16 minutes, switching the trays and rotating them halfway through baking to ensure even cooking.
- Cool: Remove cookies from oven and transfer them to cooling racks to cool completely before serving. Repeat the baking process with remaining dough.
Notes
- Do not let the blueberry mixture freeze; it should be chilled enough to gel but still soft enough to swirl into the dough.
- Swirling the blueberry mixture too much into the dough will result in a uniform blue color—try to maintain a marbled, artistic look.
- Chilling the cookie dough before baking helps keep the cookies from spreading too much and enhances flavor.
- Use high-quality white chocolate for best flavor and texture.
- If fresh blueberries are not available, frozen blueberries can be used but may produce more liquid, so cook the mixture until thicker.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
