Oh my goodness these cookies are sooooo yummy, ultra moist and chewy and hard to stop at just one.
If you get the choice when choosing your blueberries try and buy smaller berries. You get more blueberries to the weight and they are easier to distribute throughout the cookie dough that a larger berry.
This recipe will make about 20-24 cookies.
You Will Need:
- 200g Butter
- 300g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 350g Plain Flour
- ½ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 150g White Chocolate Chips or Chunks
- 200g Blueberries
- Grease two baking sheets or more if you have them.
- Pre heat the oven to 180degrees.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and the egg and mix until well incorporated.
- Sift the flour, baking powder and bicarbonate of soda together start to fold this into the butter, sugar and egg mixture.
- Add the chocolate chips and the blueberries and gently fold through to evenly distribute the chocolate and the berries without breaking the berries to much.
- This will come together to form a soft dough.
- Divide into 20-24 balls all about the size of a golf ball.
- Arrange them on your prepared baking sheet. Allowing plenty of room for spreading, I usually put six on a sheet at a time.
- Bake for 12-15mins. You may need to turn the tray to achieve an even bake.
- Because of the high moisture content of the fruit, it will take longer than the usual cookies to bake.
- The longer you bake them for the harder and crispier they will become.
- Allow to cool on the sheet for a couple of minutes and then transfer the cookies to a cooling rack.
- Repeat until all the cookies are baked.