Blueberry Choco Chip Cookies
Soft, chewy cookies bursting with fresh blueberries and melty chocolate chips—an easy homemade treat perfect for summer baking.
Ingredients
- 2¼ cups 280 g all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons 140 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g light brown sugar, packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups 225 g fresh blueberries
- 1 cup 175 g semisweet chocolate chips
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in dry ingredients until just combined.
- Gently fold in blueberries and chocolate chips.
- Chill dough for 30 minutes.
- Scoop dough onto sheets; sprinkle coarse sugar if desired.
- Bake 10–12 minutes until edges are golden.
- Cool on sheets 5 minutes, then transfer to racks.
- Nutrition
Notes
Toss blueberries in a tablespoon of flour to prevent bleeding.
Swap in white chocolate or dark chocolate chips for variation.
Freeze dough balls and bake from frozen, adding 2–3 minutes.
Dough can chill up to 24 hours for deeper flavor.