Blueberry and White Chocolate Cookies

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Blueberry and White Chocolate Cookies

These Blueberry and White Chocolate Cookies are ready in less than 30 minutes, full of juicy blueberries and creamy white chocolate.

Prep Time10

Cook Time12

Total Time22

Course: Cookies/Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 162kcal

Author: Michele

Ingredients

½ cup vegan butter melted and cooled (113 grams)
¾ cup light brown sugar (165 grams)
¼ cup granulated sugar (50 grams)
1 teaspoon vanilla extract
⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
2 cups unbleached all purpose flour (250 grams)
1 ½ teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch sea salt
½ cup white chocolate chips (I used Enjoy Life mini white chocolate chips)
⅓ cup frozen mini blueberries (I used frozen wild mini blueberries, see notes for other options)

Instructions

Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Note: keep the frozen blueberries in the freezer until the last minute when adding to the dough to avoid them from melting.
In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
Fold in the vegan chocolate chips, and then add the frozen blueberries and work quickly before they start to melt.
Scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes. Place the rest of the dough in the fridge so the blueberries don't melt, remove, scoop and let thaw couple minutes before placing the next batch in the oven.
Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let them cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.

Notes

Size/Do not over bake: Be sure you don’t over bake these Blueberry and White Chocolate Cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.

Blueberries: I like to use wild frozen blueberries that are mini, they work best. You can substitute fresh or freeze dried but it will change the flavor. When using those be sure they are small mini sized, if they are big blueberries you will need to adjust and make bigger cookies which will also affect the bake time, it will need to be increased so be sure you know how to tell if a cookie is done otherwise you could easily over bake them. A cookie is done when the center is still soft and almost looks raw, the edges are set and cooked looking, if you wait until they are browning they will be over baked and will result in a firmer more hard cookie.

Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.

Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.

Yogurt: I like the So Delicious brand or SILK almond.

Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.

Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works).

Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.

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