These Bakery-Style Blueberry White Chocolate Chip Cookies are soft, chewy, and bursting with juicy blueberries and sweet white chocolate chips. They have that perfect balance of fruity and creamy flavors, with a tender texture that feels just right, like something you’d pick up at your favorite bakery.
I love making these cookies because they always bring a little surprise in every bite – the blueberries pop with freshness, and the white chocolate melts in such a lovely way. My tip is to use fresh or well-thawed blueberries for the best taste and texture. It’s fun to see how the berries slightly melt and soften during baking, creating little pockets of flavor.
These cookies are perfect for sharing with friends or enjoying with a glass of cold milk or a cup of tea. I like to make a batch on the weekend and keep them handy for whenever I need a sweet pick-me-up. They never last long, and that’s just the way I like it!
Key Ingredients & Substitutions
Butter: Melted butter gives these cookies a soft texture and a rich flavor. You can use salted butter but reduce added salt slightly. For dairy-free, try vegan butter or coconut oil.
Blueberries: Fresh blueberries work best for juicy bursts. Frozen blueberries can be used but thaw and pat dry to avoid extra moisture making dough runny.
White Chocolate Chips: They add sweetness and creaminess. If unavailable, chopped white chocolate bars work well. For a twist, try dark or milk chocolate instead.
Flour & Cornstarch: Using all-purpose flour gives structure, while adding cornstarch keeps the cookies tender. Cornstarch is optional but I recommend it for that bakery-soft feel.
How Can I Keep Blueberries Intact and Avoid Messy Dough?
Blueberries are delicate and can easily burst while mixing, turning dough purple and too wet. Here’s what I do:
- Use fresh or fully thawed blueberries, then gently pat dry with paper towels.
- Fold them in last using a spatula, stirring slowly and carefully to avoid crushing.
- If dough feels too soft, chill it for 30 minutes—this firms it up and helps shape cookies better.
- Space dough balls apart on the baking sheet, so cookies bake evenly.
Handling the berries gently keeps your cookies looking pretty and tasting just right!
Equipment You’ll Need
- Mixing bowls – I like a large one for mixing dough and a medium one for dry ingredients; they help keep things organized.
- Hand or stand mixer – makes blending butter and sugars easier and quicker.
- Whisk – useful for mixing dry ingredients smoothly.
- Rubber spatula – perfect for folding in berries and chocolate chips gently.
- Baking sheets – choose flat ones with low sides so cookies bake evenly and spread nicely.
- Parchment paper or silicone mats – keeps cookies from sticking and makes cleanup easier.
- Cooling rack – lets cookies cool evenly and keep their shape.
Flavor Variations & Add-Ins
- Use mixed berries like raspberries or blackberries for a different fruity twist that adds tartness.
- Swirl in a spoon of lemon or orange zest to brighten the flavor and add a fresh aroma.
- Mix in chopped nuts like almonds or pecans for crunch and extra richness.
- Try using dark or milk chocolate chips instead of white for a deeper chocolate flavor.
Bakery-Style Blueberry White Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh or thawed frozen blueberries (patted dry)
- 1 cup white chocolate chips
- Optional: 1 tablespoon cornstarch (to help keep cookies soft)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 12-15 minutes to bake. Allow some extra time for cooling—about 5 minutes on the baking sheet and additional time on a wire rack. In total, plan on around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep your cookies from sticking and to make cleanup easy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cornstarch until well combined. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and a little creamy. Add the egg and egg yolk, then pour in the vanilla extract. Mix everything until it’s fully blended.
4. Blend Dry and Wet Mixtures:
Slowly add your dry ingredients to the wet ingredients. Mix gently and carefully—just until the flour disappears into the batter. Try not to overmix, as this keeps your cookies tender.
5. Fold in Blueberries and White Chocolate Chips:
Using a rubber spatula, carefully fold the blueberries and white chocolate chips into your cookie dough. Do this gently to keep the blueberries from bursting too much and turning the dough purple. Take your time and fold evenly.
6. Shape and Bake Your Cookies:
Scoop about 2 1/2 tablespoons of dough per cookie onto your prepared baking sheets. Make sure to space each scoop about 2 inches apart so they can spread nicely. Bake your cookies for 12-15 minutes. Keep an eye on them—they’re ready when the edges are just turning golden, but the centers still look soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes—this helps them set up without breaking. Then, transfer them to a wire rack to cool completely. Once cooled, your bakery-style blueberry white chocolate chip cookies are ready to enjoy!
Store any leftovers in an airtight container and enjoy them within a few days for the best taste and texture.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw them completely and gently pat them dry before adding to the dough. This helps prevent extra moisture from making the cookies too soft or spreading too much.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months—just thaw at room temperature before enjoying.
Can I Substitute White Chocolate Chips with Another Type?
Absolutely! Dark or milk chocolate chips work well too and give a different flavor profile. You can also mix in chopped chocolate bars if you prefer larger chunks.
Is It Okay to Skip the Cornstarch?
Yes, it’s optional. Cornstarch helps keep the cookies extra soft and tender, but if you don’t have it, the cookies will still turn out delicious—just a little less tender.