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Blueberry White Chocolate Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 19
  • Total Time: 160
  • Yield: 15 1x


  • 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


  1. 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.
  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.


  • Enjoy baking!