What about some cookies today that do not only consist of chocolate? The last several weeks most of the cookies had a little excess of chocolate. So today I added some berries – just to get some vitamins into the cookies for a change ;) I did not want to go completely chocolate-free, so there is some white chocolate involved – hope that is ok ;)

When thinking about what to make for Cookie Friday, I often go back to flavor combinations I already know, things that work well together. Chocolate and nuts for example, oats and raisins or plain chocolate with chocolate and some more chocolate – that’s the best btw ;) The combination of blueberries and white chocolate is something you find in many desserts or for example in scones – a winning combination. So why not making cookies with it? Right – it’s a good idea.
I used fresh blueberries for the cookies cause from my experience they are better to handle. You still have to be careful so they don’t break, but if you use frozen and thawed blueberries (which is totally fine), the chances are bigger the dough will catch some color from the berries cause they mash easily. The cookies will still be delicious, but they will look different.
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
3/4 cup (150g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) white chocolate, chopped
4.3 oz. (120g) fresh blueberries
120g Butter
150g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
100g weiße Schokolade, gehackt
120g frische Blaubeeren

DIRECTIONS / ZUBEREITUNG
2. Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and blueberries and place the dough in the fridge for at least 2 hours.
3. Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
2. Die abgekühlte, geschmolzene Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen – etwa 2-3 Minuten. Das Ei und den Vanille Extrakt zugeben und gut unterrühren. Das Mehl mit Natron und Salz vermischen und zur Schüssel zugeben. Alles kurz auf niedrigster Stufe verrühren. Die weiße Schokolade und Blaubeeren vorsichtig unterheben und dann den Teig für mindestens 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 160°C (325°F) vorheizen. Ein Backblech mit Backpapier auslegen. Kleine Teigportionen (etwa je 2 Eßlöffel) mit genügend Abstand zueinander auf das Blech setzen und dann für 17-19 Minuten backen – die Ränder der Cookies sollten etwas Farbe bekommen. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, und dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Blueberry White Chocolate Cookies
- Prep Time: 20
- Cook Time: 19
- Total Time: 160
- Yield: 15 1x
Ingredients
- 1/2 cup (120g) butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3.5 oz. (100g) white chocolate, chopped
- 4.3 oz. (120g) fresh blueberries
Instructions
- Add the butter to a small saucepan and melt over medium/high heat, keep cooking and stirring until you can see dark spots on the bottom of the saucepan and the butter starts to smell a bit nutty. Remove from the heat and pour into a bowl so the butter won’t brown more. Let cool down. Chop the white chocolate coarsely and set aside. Wash the blueberries and let drain.
- Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and blueberries and place the dough in the fridge for at least 2 hours.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
Notes
- Enjoy baking!