Blueberry Chocolate Chip Cookies
A classic chocolate chip cookie recipe with summer blueberries
Servings 12
Ingredients
- 2 sticks unsalted butter softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 3/4 cups AP flour
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 oz 70% dark chocolate bar
- 1/2 cups dark chocolate chips
- 1 pint high bush blueberries
Instructions
- Preheat oven to 375° F.
- In a stand mixer beat together the butter and sugars for about 5 minutes.
- Add eggs (one at a time) and vanilla and mix until smooth.
- In a separate bowl sift together the flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the stand mixer while you prepare your chocolate and blueberries.
- Chop your chocolate bar and add to the flour/dough mixture with chocolate chips. Add blueberries.
- Mix on low, pulsing the mixer on and off to prevent flour from flying everywhere. Mix until a dough forms with no flour streaks.
- Scoop 4-5 large cookies at a time onto a parchment-lined baking sheet with at least an inch of space between each.
- Bake for 12-15 minutes until lightly golden brown.
Notes
- The cookies will get softer as they sit, so try keeping them in the fridge in the summer if they get too soft.
- If you bake these when blueberries aren't in season, you can use dried blueberries in place of fresh.
- Sprinkle a dash of sea salt on top for extra flavor!