Blueberry Chocolate Chip Cookies

Today’s cookie is made from things I had lying around. I was out of granulated sugar and used Turbinado. And since I was using a less refined sugar, I decided to go with a whole grain flour. And finally, there was that giant bag of dried blueberries from Costco. I still have a bunch, but I did manage to throw in a half cup.

What I ended up making was the recipe below. I’d heard of blueberry chocolate chip cookies before, but the idea didn’t appeal to me and I almost didn’t try it. These were surprisingly good.


Whole Wheat Blueberry Chocolate Chip Cookies

8 oz unsalted butter (228 grams/2 sticks), room temperature, cut up
1/2 cup (100 grams) firmly packed light brown sugar
1/2 cup (100 grams) Turbinado sugar
1 teaspoon (5 ml) vanilla
1/2 teaspoon (5 ml) baking soda
1 scant teaspoon (4 ml) salt (I used Morton Kosher)
1 large egg
2 cups (260 grams) white whole wheat flour
2 cups (330 grams) semi-sweet chocolate chips
2/3 cup dried blueberries (use more or less to taste)
2/3 cup toasted pecans, chopped

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Beat butter with high speed of an electric mixer until creamy. Add sugars and continue to beat until mixture comes together. Beat in the vanilla, baking soda and salt, scraping sides of bowl often. Reduce speed to medium and add egg, beat for 30 seconds or until egg is incorporated. Add the flour and stir by hand until it is partially mixed. Add the chocolate, blueberries and pecans and stir until fully blended.

Using a tablespoon, scoop up rounded spoonfuls of dough and space about 2 1/2 inches apart on cookie sheets. Bake for 10-12 minutes or until edges are light brown and cookies appear done.

Makes about 30

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  1. Sarah says

    What an awesome concept of having produce delivered! The cookies look great, by the way.

  2. says

    I love dried fruit and chocolate together.

    Dried strawberries, cherries and blueberries are kind of a “hipper” more adult “raisinette” in my book.

    Definitely will be making these.

  3. says

    you are right, it doesn’t sound appealing right off the bat, but the more i think about it, the more i want to try it 🙂

  4. says

    These look delicious and they look like they’re having a good time at Cookieland. I bet it’s a magical place.

  5. says

    I LOVE the produce section! It is probably my favorite! I’ve made a WHITE chocolate blueberry cookie before. I bet these are great, too

  6. Nieka Apell says

    I’m late to the party on these, but…these are great! The coarser salt and sugar keeps those flavors a little more distinctive. I used King Arthur Organic Whole Wheat flour, which isn’t technically white, Trader Joe’s white chips (since we have a nut allergy), a full cup of blueberries, and no pecans (obviously). Yummy! Thanks!

  7. says

    Nieka, thanks for trying them. I’m glad to hear you tested it with the whole wheat flour. The white whole wheat worked well, but not everyone can find it.

  8. Joy says

    Used applesauce instead of shortening and fresh blueberries in basic chocolate chip cookie recipe. Lowfat and yummy!

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