These blueberry chocolate chip cookies are soft and chewy, with a delicious burst of blueberry flavor in every bite.
You can never seem to have enough cookie recipes.
If you’re looking for a delicious and easy-to-make cookie recipe, look no further than these blueberry chocolate chip cookies! They’re perfect for bakers of all levels, and best of all, they taste amazing.
These soft and chewy cookies have a delicious burst of fruit in every bite. You will love the great flavor combination of chocolate and blueberry.
If you’re lucky enough to be able to enjoy blueberry season, then you know what a treat they are. Move over
blueberry muffins, these are the best cookies to enjoy with blueberries.
How to Make Blueberry Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened to room temperature & unsalted
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ¾ cup fresh blueberries (or frozen blueberries)
- 1 large egg
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet or good quality milk chocolate chips
Glaze (2 ways)
- Handful of fresh blueberries or purple food coloring as needed
- ¾ -1 cup Powdered sugar
Instructions
Preheat oven to 350 degrees F.
In a large bowl combine softened butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine and sift dry ingredients: flour and baking soda, salt. Whisk flour mixture to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Stir in chocolate chips and then very gently the blueberries, using a rubber spatula. If the batter seems to be very sticky, refrigerate it for 15 or more minutes.
Scoop 2 tablespoonfuls of dough using a cookie scoop, rolling it into about 2 inch balls.
Arrange the cookie dough balls on a cookie sheet lined with parchment paper at least 2 inches apart. Don’t press down on the cookie balls!
Place in the oven for a baking time of 10-12 minutes until the cookies are golden brown and have crispy edges (the time varies due to different ovens).
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a cooling rack (line a sheet parchment paper or foil underneath to catch the glaze drippings later).
Make the glaze. In a small bowl mash the blueberries until smooth, carefully strain the juice out into a separate bowl, discarding the blueberry skins. Add powdered sugar and stir until combined to achieve a gorgeous purple color.
The texture should be thick but thin enough to pour. You can test on one cookie first and see how it sets, if it doesn’t have enough of the deep purple color add a little blueberry jam.
Drizzle the cookies with purple glaze using a fork or teaspoon. Let cool completely before serving.
Important Things to Remember to Achieve the Perfect Cookie When Making the Best Blueberry Cookies
Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. While you can make these cookies only with white sugar, they will still taste good but there will be a difference.
Use fresh blueberries in these cookies to achieve the best texture after baking.
These cookies will not keep fresh for long due to the fresh berries. Enjoy your cookies in 1-2 days and store cookies in an airtight container in the fridge for a max of 3 days.
Make delicious blueberry white chocolate chip cookies using white chocolate cookies. Or use a different type of chocolate chips such as dark chocolate chips or chocolate chunks.
Add a little bit of lemon zest in the glaze ingredients.
Looking for some more delicious cookies? Try some of our favorite recipes like Tik Tok Chewy Blueberry Cookies or The Best Chocolate Chip Cookie.
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Blueberry Chocolate Chip Cookies Recipe
Ingredients
- 8 tablespoon unsalted butter, softened (½ cup)
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ¾ cup fresh blueberries (or frozen)
- 1 large egg
- 1 ½ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet or good quality milk chocolate chips
- Glaze (2 ways)
- Handful of fresh blueberries or purple food coloring as needed
- ¾ -1 cup Powdered sugar
Instructions
Preheat oven to 350 F.
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine sifted flour and baking soda, salt. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Stir in chocolate chips and then very gently the blueberries. If the batter seems to be very sticky, refrigerate it for 15 or more minutes.
Scoop 2 tablespoonfuls of dough, rolling it into about 2 inch balls.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens).
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack (line a sheet parchment paper or foil underneath to catch the glaze drippings later).
Glaze. In a small bowl mash the blueberries until smooth, carefully strain the juice out into a separate bowl. Add powdered sugar and stir until combined.
The texture should be thick but thin enough to pour. You can test on one cookie first and see how it sets, if it doesn’t have enough color add more sugar and/or food coloring.
Drizzle the cookies with purple glaze using a fork or teaspoon. Let cool completely before serving.
Notes
Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. While you can make these cookies only with white sugar, they will still taste good but there will be a difference.
Use fresh blueberries in these cookies to achieve the best texture after baking.
These cookies will not keep fresh for long due to the fresh berries. Enjoy your cookies in 1-2 days and store cookies in an airtight container in the fridge for a max of 3 days.
Make delicious blueberry white chocolate chip cookies using white chocolate cookies. Or use a different type of chocolate chips such as dark chocolate chips or chocolate chunks.
Add a little bit of lemon zest in the glaze ingredients.
