If we were neighbors, I would absolutely show up with a warm plate of these Blueberry White Chocolate Chip Cookies and a goofy grin. The first time I baked them, my niece stole one off the tray and said, this tastes like summer and dessert got married. She is seven, and not wrong. These cookies are soft in the middle, a bit crinkly at the edges, and every bite has a juicy blueberry cameo and a creamy white chocolate hello. Also, confession, I make the dough then put on a playlist, then forget I preheated the oven and end up dancing around the kitchen for a minute. It still works out.

They vanish so fast, its almost funny. I think they taste even better the next day, though my family rarely gives me scientific proof because the container ends up empty by breakfast. Typical.

Why I keep making these

I make this when I want a cookie that feels a little fancy but not fussy. My crew goes wild for the sweet creamy bits with the tangy berries, and I love that I can use fresh berries or the bag hiding in the freezer. The dough chills quickly, the bake is short, and clean up is not bad at all. And if you have ever had a cookie turn weirdly flat, this one behaves; I worked through that annoyance already and added a tiny spoon of cornstarch that helps keep them plush. Sometimes I forget the cornstarch, honestly, and they are still fab.

What you will need, more or less

115 g unsalted butter, softened to room temp, about 1 stick
100 g light brown sugar, packed, about 1 half cup
80 g granulated sugar, about 1 third cup
1 large egg, room temp if you remember
2 teaspoons vanilla extract
220 g all purpose flour, about 1 and 3 quarter cups
2 teaspoons cornstarch, optional for extra soft middles
1 half teaspoon baking soda
1 half teaspoon baking powder
1 half teaspoon fine sea salt
170 g white chocolate chips, about 1 cup
150 g blueberries, about 1 cup, patted very dry
1 teaspoon lemon zest, optional but lovely

Subs and tiny opinions:

Frozen blueberries work great, do not thaw, toss them in straight form the freezer.
White chocolate bars chopped into chunks melt creamier than chips. My grandmother swore by Guittard, but honestly any good bar is fine.
No cornstarch on hand, skip it. Or use 1 tablespoon milk powder, which I sometimes do because it lives in my pantry.
Gluten free, I have had success with cup for cup blends. The texture is a touch more delicate, still very good.

How I do it, without overthinking

Preheat your oven to 350°F. Line two baking sheets with parchment. If you forget the parchment, a light slick of butter on the pan works.
Cream 115 g butter with the brown sugar and granulated sugar until fluffy and lighter in color, about 2 to 3 minutes. A stand mixer is dreamy here, but a bowl and a sturdy spoon will do if that is what you have.
Beat in the egg and vanilla until smooth. This is where I usually sneak a taste, quality control.
In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Add this to the wet mix and stir just until combined. Actually, I find it works better if a few streaks of flour remain.
Fold in white chocolate and blueberries gently. Do not mash the berries. If using frozen, work quickly. Sprinkle in the lemon zest if you like bright notes.
Chill the bowl of dough for 20 to 30 minutes. Do not skip if you can help it. It keeps the berries where they belong and prevents the cookies from spreading too fast.
Scoop heaping tablespoon mounds, about 40 g each. Space them out because they relax in the heat. Pop a couple extra chips and one blueberry on top of each mound for cute looks.
Bake 10 to 12 minutes, until edges are set and the centers still look a touch soft. Do not wait for deep browning. Rotate the pan once if your oven is moody. Mine is moody.
Let them rest on the hot sheet 5 minutes, then move to a rack. They set up as they cool and get that crinkle edge we love.

Do not worry if the dough looks a bit streaky or if a blueberry smears purple in the bowl, it always does and bakes up pretty.

Little notes I learned the messy way

Dry those blueberries like you mean it. Excess water equals purple rivulets. Tasty, but a bit chaotic.
Frozen berries squish less than fresh. Fresh taste brighter though, so I pick based on mood.
Measure flour lightly. Scooping packs it and makes dense cookies. The King Arthur Baking guide on measuring flour is great reading: see their step by step.
These come out a touch puffier form my old oven. New oven, slightly flatter. Ovens have personalities, who knew.

Variations I actually tried

Sunny lemon: add zest from a full lemon and a teaspoon lemon juice, then toss in a tablespoon extra flour to balance the moisture. Bright and cheerful.
Toasted coconut: fold in a small handful of toasted coconut flakes with the chips. Crispy edges, vacation vibes.
Macadamia moment: half chips, half chopped macadamias. Very bakery style.
One that did not thrill me: a pinch of culinary lavender. It smelled like a candle shop and tasted a little soapy. Maybe I used too much, but I am good without it.

Equipment I swear by, but you can improvise

Stand mixer or hand mixer. Essential for me on busy days. Then again, a wooden spoon and some elbow grease works fine if that is your vibe.
Cookie scoop for even sizes. No scoop, use two spoons. Or eyeball and lean into rustic.
Parchment or a silicone mat. If you have neither, very light butter on the pan.
Cooling rack helps the bottoms stay crisp. Or slide the parchment onto a clean tea towel, close enough.

How to store them, realistically

Airtight container at room temp for 2 to 3 days, though honestly, in my house it never lasts more than a day. You can freeze baked cookies for a month. Or freeze the scooped dough balls on a tray until firm, then bag them. Bake straight from frozen at 350°F and add a minute or two. I follow this method from Sallys Baking Addiction when I want to stock up: freezing cookie dough guide.

How we like to serve them

Warm, with a tiny pinch of flaky salt on top. Sometimes we sandwich a scoop of vanilla ice cream between two and call it a win. My brother dunks his in cold milk while standing at the counter like a gremlin. On second thought, I respect the focus.

Pro tips, learned the hard way

I once rushed the chill and regretted it because the blueberries bled and the cookies spread more than I wanted.
I overcrowded the pan, got one big friendship cookie. Cute, but not the plan.
I overbaked until fully golden and they dried out. Pull them when the centers still look a bit soft.
Mix just to combine. Overmixing breaks the berries and turns the dough purple. Unless you are into purple, which honestly is not a bad look, just different.

Quick cookie nerd corner

If you are curious why white chocolate behaves differently, the cocoa butter content matters and chips include stabilizers. Chopped bars melt silkier. If you want to deep dive, I like this explainer by Serious Eats: cookie science. Totally optional reading, but a fun rabbit hole.

FAQ I actually get

Can I use frozen blueberries
Yes. Do not thaw, toss them in straight away and work quick. They bleed less and bake plump.

Do I have to use white chocolate chips
Nope. Chopped white chocolate bars melt creamier. Chips hold their shape. Both work, I tend to do a mix.

Why did my cookies turn a little greenish at the edges
Blueberries can react with baking soda and the heat, giving tiny green purple spots. Totally safe, still delicious.

Can I reduce the sugar
A bit, sure. Try cutting about one quarter of the granulated sugar. Texture will be slightly less tender.

How do I make them gluten free
Use a cup for cup blend and let the dough rest 10 extra minutes before baking. They will be a touch more delicate.

My dough seems too wet, what now
Chill it first. If it still feels loose, sprinkle in a tablespoon or two of flour and stir gently.

Do I need to sift the dry ingredients
I do not bother for this recipe. A quick whisk is enough.

What if I do not have a mixer
Use a bowl and a sturdy spoon. Cream the butter longer and call it arm day. You got this.

Small digression before I go. Every time I bake these, I remember picking berries with my grandpa near a creek. He wore socks with sandals, absolutely unbothered. We brought home a bucket that somehow weighed less by the time we reached the car. Some traditions are worth keeping.

Blueberry White Chocolate Chip Cookies