Chewy Blueberry Chocolate Chip Cookies

How to make soft Blueberry Cookies

This absolutely delicious cookie recipe has been adapted from this viral vegan blueberry cookie recipe from Justine Snacks. My version uses regular butter and the addition of milk and semi-sweet chocolate chips. But the blueberry is truly the star of the show! If you’re in blueberry season, of course, use fresh blueberries, frozen berries will work perfectly too!

Gathering Blueberry Cookie Ingredients

All-purpose flour –  In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level with a butter knife. This will prevent using too much flour.

Baking powder

Pinch of salt – Salt is always wonderful to round out flavors and help to balance sweetness.

Unsalted Butter – Room temperature butter is best. Set out your butter 30 minutes before baking for the best result.

White granulated sugar – Regular white granulated sugar. Replace half of the sugar with brown sugar for an even chewier cookie.

Frozen blueberries – Straight from the freezer! No need to thaw the frozen berries or run out and buy fresh berries. I used frozen wild blueberries for this recipe, they tend to be a lot smaller than store-bought fresh blueberries. Honestly, I get them because they’re cute.

Chocolate chips – I’ve used a combination of semi-sweet and milk chocolate chips

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Hand mixer
• Mixing bowls and spoons
• Cookie scoop
• Baking sheet
• Parchment paper or Silpat

Mix it, Bake it, & Eat it!

1. In either a microwave-safe bowl or on the stovetop in a saucepan heat the frozen blueberries until they’ve become soft and start to burst. Do not drain the blueberry juice.
2. In a large bowl use a hand mixer to cream butter and sugar.
3. Once the blueberries have cooled beat them into the creamed butter and sugar mixture.
4. In a separate medium bowl sift together the flour, baking powder, and salt.
5. Add the flour mixture to your wet mixture a third at a time, beating to combine until all of the flour is incorporated.
6. Add in the semi-sweet chocolate chips and milk chocolate chips.
7. Chill dough in the fridge for roughly 30 minutes.
8. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or Silpat.
9. Using a medium cookie scoop, form dough balls with the chilled cookie dough.
10. Press each dough ball into a small bowl of chocolate chips. Then place the dough balls onto the baking sheet.
11. Bake for 8-12 minutes. Cool completely on a cooling rack before snacking!

Recipe FAQs

Tips for Making, Eating, & Storing Chewy Blueberry Cookies

Making

-When warming the blueberries, don’t drain the juice. Add all the blueberry juice to the dough as well. These juices help aid in that deep purple color.

-Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bake evenly in the oven.

-For the best results, don’t skip the chilling of your dough. Not chilling your dough will result in very flat and likely overcooked cookies.

Eating

-I always love enjoying my cookies with tea or coffee.

-Give your vanilla ice cream some crunch and color with broken cookie bits.

Storing

-Store cooled cookies in an airtight container at room temperature. It isn’t necessary to refrigerate cookies.

-Freeze cookie dough balls and baked cookies in an airtight container for 2 months.

Tools I use

Cookie scoop

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Hand mixer

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Kitchen scale

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Try these other similar recipes!

• Chex Mix Cookies For Christmas
• Easy Nutella No-Bake Cookies
• Easy Butterscotch Cookies No-Bake
• Chocolate No-Bake Cookies
• Tasty Chocolate Chip Mint Cookies
• Soft Peanut Butter Cookies

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