blueberry white chocolate chunk cookies
Pretty cookies for not-pretty summertime weather.
We’re only in early June, yet a few cities here in Florida already have broken heat records. In June. Fucking ridiculous, isn’t it? We’re severely lacking rain, too – I think we’ve had one spurt of showers in the recent month or so.
Needless to say, come summer, tastebuds crave lighter fare. I love rich chocolatey shit as much as the next person but sometimes its nice to mellow out and add some fruit into the diet. Even if the fruit is wedged into a cookie. Hey, it counts, right?
I honestly don’t feel like writing a lot right now, so let’s chat Blueberry White Chocolate Chunk Cookies. Freeze-dried berries simplify the batter since their shriveled state prevents excess moisture from being added to the dough and, thus, eliminating any need for significant modifications. Gooey white chocolate chunks (or chips, if you prefer) accessorize our humble cookie.
These are a fabulous summertime bbq treat or stay-indoors sweet. Simple like any other cookie, and a wee bit unique if you just wanna jazz it up a little. Also pretty dope frozen!
So You Can Take That Cookie…
And stick it up your…mouth?
All my cookie doughs are basically the same, so I’ll make this quick. Cream butter with brown and white sugars until floofy, then whip in a couple eggs and some vanilla extract.
Mix in your flour, baking soda, and salt. Do not overmix this shit. If the dough seems sticky, add a tablespoon or two more flour. I find that in the summer I might need more flour since our humidity is so damn ridiculous. Then, fold in freeze-dried blueberries and chopped white chocolate (or a good-quality white chocolate chip). I like using Lindt bars or Ghirardelli chips.
Scoop heaping 2 tablespoon-sized portions of dough, roll into a ball, and lay onto a baking sheet lined with parchment. I usually fit about 6 cookies per sheet, but I’m really conservative because aesthetic. And I’d rather not accidentally end up with one giant cohesive cookie.
Bake 10-12 minutes. I usually do the baking sheet-slap method with my cookies, but these didn’t really need that during my tests. Remove from the oven and let cool on the baking sheet to allow the centers to set up a bit more.
A note: I always write in the “cook time” for one batch of cookies. You’ll probably need to do more than one batch, unless you have a double oven or a monstrosity of a baking sheet or whatever. Keep that in mind. I lie to you a little bit.
You can snarf some cookies warm (do it, coward), or let them cool completely and toss in a container to store for later. I like to keep mine in the fridge because, again, humidity fucks everyone’s shit up.
Cute, tasty, and easy. My kind of hot weather treat. I bet they’d be kicking over some ice cream, in sundae form, if you please. Mmm.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookie Monster approved:
Lavender Chocolate Chunk Cookies
Blackberry Lavender Chocolate Chip Cookies
Biscoff Cookie Butter Chocolate Chip Cookies
Strawberry Jam Stuffed Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies
blueberry white chocolate chunk cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup freeze dried blueberries
- 1 cup white chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the blueberries and white chocolate chunks with a spatula.
- Scoop 2 tablespoon sized mounds of dough and roll into a ball. Set onto the prepared baking sheet. Bake for 10-12 minutes, rotating the sheet pan halfway through. Cool on the baking sheet – the cookies will continue to set up.
- Serve warm, or keep covered at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.
