These Blueberry White Chocolate Cookies are made with frozen blueberries and white chocolate morsels which give it its characteristic blue and white marbled look. Perfect for lunch boxes or a late-night snack.
In a large bowl sift together flour, salt, baking soda, and baking powder. Set this bowl aside.
In the bowl of a stand mixer cream together the butter, white sugar, and brown sugar.
Once combined add in one egg at a time, and continue to mix until combined.
Add in the vanilla extract.
Slowly add the sifted flour mixture a third at a time to avoid a mess.
Once mostly incorporated add in white chocolate chunks and frozen blueberries. Don't overmix, if using frozen blueberries the cookie dough should look marbled.
Use a small-medium cookie scoop to place cookie dough balls onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
Preheat the oven to 350F.
Place the baking sheet in the fridge while you wait for the oven to preheat, at least 15 minutes
Bake cookies for 14-16 minutes or until browned slightly on the sides.
Transfer to a wire rack and allow to cool before enjoying.
Notes
Storage: Store your fresh cookies in an airtight container or cookie jar at room temperature for up to a week. They'll keep longer in the refrigerator.
If using frozen blueberries it's recommended to rinse any frozen bits off of the berries and pat them dry. This will help remove any extra moisture in your cookies.
If your cookies come out oval or oblong, while still hot, use a large glass placed over the top of the cookie, and move in a circular motion, you'll slowly make the cookie into a circle!
Using room temperature ingredients will help the cookie dough ingredients to come together more easily without having to overmix the dough.