Ingredients:

  • 2.25 cups all-purpose flour (280g)
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup unsalted butter, softened but cool (226g)
  • 0.75 cup brown sugar, packed (150g)
  • 0.5 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips (170g)
  • 1 cup fresh or frozen blueberries (150g)
  • 1 tsp cornstarch

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the cool-softened butter, brown sugar, and granulated sugar until light and aerated, approximately 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Toss the blueberries with cornstarch to prevent bleeding. Gently fold the blueberries and white chocolate chips into the dough by hand.
  6. Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.