Blueberry White Chocolate Cookies

Step 1

Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon or rubber spatula regularly.

Step 2

Break up most of the blueberries with the end of the spoon, leaving some intact.

Step 3

Continue stirring until the mixture has reduced by about half. You should be left with 2/3 cup of the blueberry mixture.

Step 4

Carefully pour the mixture into a heatproof container, cover, and place in the freezer or fridge to chill completely (this also helps it gel together). Don’t let it freeze!

Step 5

Line two baking sheets with parchment paper.

Step 6

Whisk together the flour, baking soda, and salt in a small bowl. Set aside.

Step 7

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.

Step 8

Add the eggs, one at a time, and beat until combined. Mix in the vanilla.

Step 9

Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.

Step 10

Dump in white chocolate and combine. Don’t over-beat.

Step 11

Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)

Step 12

Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.

Step 13

Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.

Step 14

Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.

Step 15

Bake both trays for 16 minutes, turning them and switching racks halfway.

Step 16

Transfer to a cooling rack. Repeat with the rest of the dough.