Indulge in the perfect blend of blueberries and chocolate with our mouthwatering blueberry chocolate chip cookies. Discover a heavenly combination of flavors in every bite!
Blueberry chocolate chip cookies are the ultimate fusion of sweet and tart flavors in one delightful bite.
These soft and chewy cookies have a delicious burst of fruit in every bite. You will love the great combination of chocolate and blueberry flavor.
Blueberries and chocolate may not seem like an obvious pair, but trust us, they’re a match made in dessert heaven. The vibrant, juicy bursts of blueberry add a refreshing twist to the rich and decadent chocolate chips.
Whether you’re serving chocolate chip blueberry cookies at a summer picnic, as an afternoon snack, or as a dessert option at your next dinner party, these delicious cookies are a crowd-pleaser.
With our easy-to-follow recipe and expert tips, you’ll be on your way to baking a batch of these sweet delights that will have everyone asking for more.
How to Make Blueberry Chocolate Chip Cookies
Ingredients
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.
Gently fold in the blueberries and chocolate chips into the dough at the end, using a rubber spatula. This prevents them from getting crushed and bleeding their colors into the dough.
After mixing, chill the cookie dough for at least 30 minutes in the refrigerator. This step helps the cookies maintain their shape during baking and prevents them from spreading too much.
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.
Relevant Recipes
- Frozen Blueberry Recipes
- Best Chocolate Chip Cookie Recipe
- Tik Tok Best Ever Blueberry Cookies
- Blueberry Muffins
Tips for Making the Perfect Cookie
- Choose fresh, plump blueberries for your cookies. If fresh ones aren’t in season, you can also use frozen blueberries, but make sure to thaw and pat them dry with paper towels to prevent excess moisture in the cookie dough.
- Allow your butter and eggs to come to room temperature before using them. Room temperature ingredients blend together more easily, creating a smoother cookie dough.
- Once you start adding the dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies.
- Store your blueberry chocolate chip cookies in an airtight container at room temperature. If you want to keep them fresh for longer, you can also store them in the freezer.
- 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.
FAQs
Can I use frozen blueberries in my cookies, and do I need to thaw them first?
Yes, you can use frozen blueberries in your cookies. It’s recommended to thaw them first and pat them dry with paper towels to remove excess moisture. This prevents the cookies from becoming too soggy during baking.
How can I prevent the blueberries from bleeding into the cookie dough?
To prevent the blueberries from bleeding their color into the dough, gently fold them into the dough as the last step before baking. Avoid overmixing, as excessive stirring can cause the blueberries to release their juice.
Can I use other types of chocolate in my blueberry chocolate chip cookies?
Absolutely! While semi-sweet or dark chocolate chips are commonly used, you can experiment with different chocolate varieties, such as white chocolate chips, milk chocolate chips, or even chunks of your favorite chocolate bars to customize the flavor.
How do I keep my cookies soft and chewy?
To keep your cookies soft and chewy, avoid overbaking them. Start checking the cookies a minute or two before the recommended baking time. The cookies should look slightly underbaked when you take them out of the oven as they will continue to set as they cool.
Can I make the cookie dough in advance and refrigerate it before baking?
Yes, you can make the cookie dough in advance and refrigerate it for a few hours or overnight. Chilling the dough can enhance the flavors and help the cookies maintain their shape during baking.
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.
- ½ cup butter, softened to room temperature & unsalted
- ½ cup white granulated sugar
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- 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
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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.
Gently fold in the blueberries and chocolate chips into the dough at the end, using a rubber spatula. This prevents them from getting crushed and bleeding their colors into the dough.
After mixing, chill the cookie dough for at least 30 minutes in the refrigerator. This step helps the cookies maintain their shape during baking and prevents them from spreading too much.
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.
Relevant Recipes
- Frozen Blueberry Recipes
- Best Chocolate Chip Cookie Recipe
- Tik Tok Best Ever Blueberry Cookies
- Blueberry Muffins
Tips for Making the Perfect Cookie
- Choose fresh, plump blueberries for your cookies. If fresh ones aren’t in season, you can also use frozen blueberries, but make sure to thaw and pat them dry with paper towels to prevent excess moisture in the cookie dough.
- Allow your butter and eggs to come to room temperature before using them. Room temperature ingredients blend together more easily, creating a smoother cookie dough.
- Once you start adding the dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies.
- Store your blueberry chocolate chip cookies in an airtight container at room temperature. If you want to keep them fresh for longer, you can also store them in the freezer.
- 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.
FAQs
Can I use frozen blueberries in my cookies, and do I need to thaw them first?
Yes, you can use frozen blueberries in your cookies. It’s recommended to thaw them first and pat them dry with paper towels to remove excess moisture. This prevents the cookies from becoming too soggy during baking.
How can I prevent the blueberries from bleeding into the cookie dough?
To prevent the blueberries from bleeding their color into the dough, gently fold them into the dough as the last step before baking. Avoid overmixing, as excessive stirring can cause the blueberries to release their juice.
Can I use other types of chocolate in my blueberry chocolate chip cookies?
Absolutely! While semi-sweet or dark chocolate chips are commonly used, you can experiment with different chocolate varieties, such as white chocolate chips, milk chocolate chips, or even chunks of your favorite chocolate bars to customize the flavor.
How do I keep my cookies soft and chewy?
To keep your cookies soft and chewy, avoid overbaking them. Start checking the cookies a minute or two before the recommended baking time. The cookies should look slightly underbaked when you take them out of the oven as they will continue to set as they cool.
Can I make the cookie dough in advance and refrigerate it before baking?
Yes, you can make the cookie dough in advance and refrigerate it for a few hours or overnight. Chilling the dough can enhance the flavors and help the cookies maintain their shape during baking.
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.