Blueberry Chocolate Chip Cookies Recipe
A classic chocolate chip cookie with a twist, featuring dried blueberries and pecans for extra flavor and texture. If you'd like try an interesting twist, add ⅛ teaspoon of cardamom powder. It's unusual with chocolate, but if you are a cardamom fan you might like it.
Servings 40 cookies
Cost 5
Ingredients
- 2 sticks unsalted butter, room temperature (228 grams)
- ½ cup firmly packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon salt Morton kosher
- 2¼ cups all-purpose flour (280 grams total)
- 1 ⅓ cups semisweet chocolate chips (230 grams)
- ⅔ cup dried blueberries, use more or less to taste
- ⅔ cup toasted pecans chopped (80 grams)
Optional Sneaky Add-In
- ⅛ teaspoon cardamom
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter until creamy. Add the sugar and beat until smooth and well blended.
- Beat in the egg and vanilla, scraping the bowl as needed.
- Add the baking soda and salt and mix until incorporated. Note: If using cardamom, add that too.
- Stir in the flour just until partially mixed, then add the chocolate chips, dried blueberries, and pecans. Stir until evenly distributed.
- Using a medium size cookie scoop (1 ½ tablespoons size), scoop dough and place the scoops about 2½ inches apart on the prepared baking sheets.
- Bake for 12–14 minutes, or until the edges are set and lightly golden while the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Dough can be refrigerated for up to 48 hours before baking.
Baked cookies freeze well for up to 2 months.
For thicker cookies, chill the dough before baking.
Baked cookies freeze well for up to 2 months.
For thicker cookies, chill the dough before baking.