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Melt in your mouth blueberry and chocolate chip cookies made with fresh blueberries and studded with yummy chocolate chips. A soft and gooey cookie that is perfect for summer and easy to make from scratch!
We are fortunate enough to live in an area that is abundant with berries of different varieties, so it’s become somewhat of a tradition in our house to go berry picking every year. We drove up to Sequim valley for some annual lavender harvesting and came back with over 20 lbs of berries!
After eating and freezing and good portion of our haul, I got to experiment with some recipes, and these blueberry and chocolate chip cookies turned out spectacular!
Typically, fresh berries don’t work in cookies because they break down and get too wet. But blueberries are just firm enough that they don’t have that problem.
Tips For Making the Best Fresh Blueberry and Chocolate Chip Cookies
- Use blueberries that are firm and aren’t overly ripe. If the skin isn’t intact the juices will escape and make the cookies fall apart.
- Don’t roll the dough in your hands. Just scoop and plop it onto the baking sheet.
- Don’t let them bake too long! They should look pale and undercooked when you pull them out of the oven.
- Use parchment paper. This will keep the cookies from sticking and allow them to spread evenly.
- To make them look extra pretty, press a few chocolate chips into the top while they are still warm out of the oven.
How Long Will These Cookies Last?
These cookies will stay fresh for about 3 days at room temperature, or up to a week in the fridge.
Fresh Blueberry and Chocolate Chip Cookies
1 cup butter, melted
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp cornstarch
1 cup chocolate chips
1 cup fresh blueberries
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Using an electric mixer or whisk, cream together melted butter and sugars until a thin paste forms. (This should take about 1-2 minutes.)
- Add in egg and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and corn starch.
- Add dry ingredients to wet ingredients and mix until just combined. Careful not to over mix.
- Gently fold in blueberries and chocolate chips.
- Using a spoon, place 6 large scoops of cookie dough onto your prepared baking sheet. Bake for 10-12 minutes or until the edges are a very light golden brown. Cookies will look pale.
- Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Cool another 15 minutes before enjoying.