Blueberry Chocolate Chip Cookies
Blueberry Chocolate Chip Cookies are deliciously thick, soft, and chewy cookies that are perfectly spiced and stuffed full of fresh blueberries!
It’s never a bad day for Blueberry Chocolate Chip Cookies. There is also not a bad time of the day for these cookies. The worst part about making these cookies is when they’re gone and you are stuck longing for one to no avail. Each cookie is thick, soft, and chewy. I love me some blueberry recipes!
I normally don’t love blueberries normally, but put them in a cookie and I’m here for it. There is a place near our home that has a blueberry festival and blueberry picking around this time of the summer. The place is appropriately called “The Blue Barn”. It’s actually a cidery, but they have fun events throughout the year. It’s nice to have something so close. So, if you have some picked blueberries in your freezer, this recipe is for you.
As far as the texture for these cookies, I would sort of compare it to a blueberry muffin top cookie that melts in your mouth with every bite. Add bursts of blueberries in there with each bite and you got yourself this wonder of a cookie. These are absolutely amazing for breakfast. It’s not like we need an excuse to have cookies for breakfast… but I’m totally giving you one anyway. If they have blueberries in them they are automatic health food!
These Blueberry Chocolate Chip Cookies are great for a quick grab-and-go breakfast or for an after-school snack for the kids. The best part is that they are not overly sweet. I’m really not the biggest fan of overly sweet things anymore.
My treats have to have a balance of sweetness, forever and always! These cookies are finished with a homemade tangy blueberry glaze that makes the cookies both look good and taste even better.
You can also make this recipe in a stand mixer or by hand. Whatever you have will work fine in this case.
Be sure to check out my other blueberry recipes that are delicious and easy to make:
Tips for making these Blueberry Chocolate Chip Cookies:
Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie you can achieve. You can make these cookies only with white sugar, they will still taste good but there will be a difference in texture.
I prefer to use fresh blueberries in cookies simply because they have the best texture after baking. The berries are not cooked through (which we don’t need in these cookies) as we only bake the cookies in the oven for 10-12 minutes. Frozen berries will still taste good but after thawing and baking the texture will change a lot.
These cookies will not keep fresh for long due to the fresh berries in them. I highly recommend consuming in 1-2 days and keeping the leftovers sealed in the fridge for max of 3 days.
For freshly-baked cookies on demand, you can keep the unbaked cookie dough balls in the fridge for up to 5 days, or frozen for up to 3 months. Bake them straight from frozen.
If you ask me, blueberry cookies are also known as breakfast cookies. Honestly, they should really translate to “anytime” cookies because I’m also eating them for lunch and snacks and even maybe possibly in the middle of the night when I can’t sleep and am hungry. I hope you enjoy as much as I did! This glaze, you guys. It makes it all worth it.
Blueberry Chocolate Chip Cookies
- ● 8 tablespoon unsalted butter softened to room temperature (½ cup)
- ● ½ cup white granulated sugar
- ● ¼ cup brown sugar
- ● 1.5 teaspoon vanilla
- ● ¾ cup fresh blueberries or frozen
- ● 1 large egg
- ● 1 ½ cup flour
- ● 1 teaspoon baking soda
- ● 1/2 teaspoon salt
- ● ½ cup good quality semi-sweet chocolate chips
- Handful of fresh blueberries or purple food coloring as needed
- ¾-1 cup Powdered sugar
- Preheat oven to 350 F.
- In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
- Add egg and vanilla. Mix on low until combined and then set aside.
- In a separate large bowl, combine sifted flour and baking soda, salt. Whisk to combine and add to wet ingredients gradually. Add 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined with little to no lumps.
- Stir in chocolate chips and then very gently mix in the blueberries. If the batter is too sticky, refrigerate it for 15-20 additional minutes.
- Scoop 2 tablespoonfuls of dough, rolling it into about 2 inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack (line a sheet parchment paper or foil underneath to catch the glaze drippings later).
- Glaze. In a small mixing bowl smash the blueberries until smooth, carefully strain the juice out into a separate bowl. Add powdered sugar and whisk until combined.
- The texture should be thick, but thin enough to pour. You can test on one cookie first and see how it sets, if it doesn’t have enough color add more sugar and/or food coloring. Drizzle the cookies with purple glaze using a fork or teaspoon. Let cool completely before serving. Enjoy!