Ingredients
Scale
- 1 ¾ cups (200g) fresh or frozen blueberries
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (5ml) lemon juice
- 1 teaspoon (3g) corn starch
- ½ cup (113g) unsalted butter, at room temperature
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoon freshly grated lemon zest
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups (190g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (113g) pure white chocolate chunks
- ½ cup (120ml) Blueberry Swirl mixture
Instructions
- Prepare the blueberry mixture by combining blueberries and sugar in a small saucepan. Cook on medium heat for 5-7 minutes, stirring frequently, until the mixture reduces by half. Stir in lemon juice, then create a slurry with corn starch and blueberry juices. Add this to the saucepan, boil briefly, and let cool in a bowl. Chill in the refrigerator.
- In a large bowl, cream together the softened butter, both sugars, lemon zest, and vanilla extract using an electric mixer for 1-2 minutes until fluffy. Incorporate the egg and mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until well combined, then fold in white chocolate chunks.
- Divide the dough in half. In one bowl, spread the dough for mixing. Spoon dollops of the chilled blueberry mixture over the dough and gently mix with a butter knife to maintain a marbled look. Avoid overmixing.
- Chill the dough in the refrigerator while preheating the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough onto the baking sheets, spacing each mound about 3 inches apart. Optionally, add extra white chocolate chunks on top.
- Bake for 14-16 minutes until edges are brown and tops are golden. Cool for 2 minutes on baking sheets before transferring to a wire rack.
Notes
For a marbled effect, be careful not to overmix the blueberry mixture into the dough.
You can use frozen blueberries, just ensure they are thawed before cooking.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.