Now I’m a fan of the duo that is raspberry and white chocolate just as much as the next person, if not more. But, it’s been done. About a million times. So, I thought about what fruit and white chocolate might be equally delicious. Perhaps white chocolate blueberry cookies? I’ve seen the combo in muffins occasionally but what about a cookie?
I’ve added blueberries to scones before and it’s kind of tricky to get fresh blueberries mixed into dough without smashing them. They can also add moisture to doughs and change the structure. Damn you sweet little berries. So, what do we do when we want blueberry flavor without the moisture? You add freeze dried! Freeze dried fruit is such a game changer in baking, and you bet I’ll be trying to incorporate them into scones as well to see if they are as good as ones with fresh. But I digress.
I also decided on chopped white chocolate instead of chips. White chocolate just gets more melty than chips. But also if you chop it finely you get little flecks that just melt into the dough and you get white chocolate in every bite.
This is also a no chill recipe! You could totally chill them if you wanted to make the dough ahead of time but they are ready to go as soon as the dough is! Cookies without waiting, my favorite way.
If you’re looking for a fresh blueberry recipe try my Blueberry Walnut Muffins
- 120 g AP Flour 1 cup
- 60 g Bread Flour ½ cup
- ½ cup Unsalted butter softened
- 75 g Granulated sugar
- 75 g Dark brown sugar
- 1 large Egg room temperature
- 1 tsp Vanilla
- ½ tsp Salt
- ½ tsp Baking soda
- ¾ cup Freeze dried blueberries
- 4 oz White Chocolate chopped
- Preheat oven to 375°F
- In a small bowl mix together all purpose and bread flours with salt and baking soda. Set aside.
- In a larger bowl, cream together butter and sugar until color has slightly lightened and smooth and fluffy. About 3 minutes.
- Add in egg and beat until combined, and then add in vanilla.
- Stir in blueberries and white chocolate with a spatula until mixed throughout batter.
- Scoop dough onto a parchment or silicone lined cookie sheet. Cookies can be made into very large cookies using an ice cream scoop or regular sized using a 2 tbsp scoop.
- Bake cookies for 12-16 minutes. The size of cookie will change bake time. Smaller cookies baking for about 12 minutes and larger closer to 16. Cookies will be set mostly throughout and started to be golden brown on the edges.
- Let cookies sit on cookie sheet for about 2 minutes before moving to cooling rack.