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blueberry chocolate chip cookies

Blueberry Chocolate Chip Cookies Recipe

Who knew blueberries and chocolate chips could be the perfect combo? Try these easy Blueberry Chocolate Chip Cookies today!

Course desserts
Cuisine American
Keyword Blueberry Chocolate Chip Cookies, Chocolate Chip Blueberry Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings 12
Author momma lew

Ingredients

Cookie 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:

  • Handful of fresh blueberries or purple food coloring as needed
  • ¾ -1 cup Powdered sugar

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl combine butter and sugars.
  3. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
  4. Add egg, vanilla.
  5. Mix on low until combined. Set aside.
  6. In a separate large bowl, combine sifted flour and baking soda, salt.
  7. Whisk to combine and add to wet ingredients gradually.
  8. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
  9. Mix until ingredients are almost combined, a few lumps here and there are fine.
  10. Stir in chocolate chips and then very gently the blueberries.
  11. If the batter seems to be very sticky, refrigerate it for 15 or more minutes.
  12. 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! 
  13. Bake for 10-12 minutes (the time varies due to different ovens).
  14. The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft and buttery. 
  15. 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).
  16. In a small bowl mash the blueberries until smooth, carefully strain the juice out into a separate bowl.
  17. Add powdered sugar and stir until combined. 
  18. 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.
  19. Drizzle the cookies with purple glaze using a fork or teaspoon.
  20. Let cool completely before serving.

Recipe Notes

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.