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Chewy Blueberry Cookies

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Soft and chewy cookies bursting with juicy blueberries and a subtle brightness from fresh lemon zest. Easy to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1 ½ cups (225g) fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
  2. Whisk together dry ingredients: In a large bowl, sift or whisk 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon cornstarch, and ½ teaspoon salt. Set aside.
  3. Cream the butter and sugars: In a medium bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Add egg, vanilla, and lemon zest: Beat in 1 large room temperature egg, 1 ½ teaspoons vanilla extract, and 1 teaspoon fresh lemon zest until combined.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  6. Fold in blueberries: Gently fold 1 ½ cups fresh or frozen blueberries into the dough using a rubber spatula to avoid crushing the berries.
  7. Portion the dough: Using a cookie scoop or tablespoon, drop rounded mounds onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Place in the preheated oven and bake for 12-14 minutes, or until edges are golden but centers still look slightly soft.
  9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If blueberries seem watery, toss them lightly with a teaspoon of flour before folding into the dough to prevent sogginess. Avoid overmixing the dough to keep cookies tender. Optionally chill dough for 30 minutes before baking to control spreading. Watch baking time closely to keep cookies chewy and not dry.

Nutrition

Keywords: blueberry cookies, chewy cookies, homemade cookies, easy cookie recipe, blueberry dessert, soft cookies, baking

Find it online: https://bouncybowl.com/chewy-blueberry-cookies-recipe-easy-homemade-treat-bursting-with-flavor/