Chewy Blueberry Chocolate Chip Cookies
These chewy, easy blueberry chocolate chip cookies are loaded with fresh blueberries and dark chocolate with just a hint of orange zest and flaky sea salt to top them off. They're easy to make — no mixer required! — and have the perfect balance of sweet, tart, bitter, and salty flavors.
Ingredients
- 120 grams blueberries (about 85 grams dried / ¾ cup, about ½ cup once dried)
- 113 grams unsalted butter (1 stick / 8 tablespoons)
- 80 grams brown sugar
- 80 grams white sugar
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
- 160 grams all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon diamond crystal kosher salt (use half as much if using a different brand)
- 113 grams dark chocolate bar (hand chopped)
- flaky sea salt (optional, for topping)
Instructions
- Dry the blueberries: Preheat oven to 200°F. Arrange blueberries on lined sheet pan. Place on middle rack for 2-4 hours, shaking pan occasionally. Blueberries shouldn't burst, but will wrinkle and shrink slightly. You aren't turning them into raisins, just removing about 25% of the water content.
- Melt, then cool the butter: Melt butter in 15-20 second bursts in a large microwave safe bowl. Let cool for 20-30 minutes, until bowl is cool to the touch and butter has just barely started to solidify around the edges.
- Whisk: Add both sugars and whisk vigorously, 1-2 minutes. The mixture should be lighter in color, have a slightly gritty, paste-like texture, and will hold its shape when you stop whisking. Then, add the egg, vanilla extract, and orange zest. Whisk vigorously for another 1-2 minutes until very pale, smooth, and glossy.
- Stir: Add the flour, salt, and baking soda. Switch to a spatula and stir until dry ingredients are almost completely incorporated. Then add blueberries and chopped dark chocolate and gently fold until evenly incorporated and no dry bits of flour remain in the bowl. Try not to burst any of the blueberries.
- Scoop: Use a 2 tablespoon cookie scoop to scoop the cookie dough onto a lined sheet pan. This can be a little fiddly so just be careful as you scoop to make sure you're getting an even distribution of blueberries in every scoop. The blueberries might burst a little (that's okay) and you want to make sure you don't accidentally scoop a cookie that is mostly blueberries or it won't hold together in the oven.
- Chill: Cover cookies and chill in the fridge for at least 2 hours (ideally overnight) prior to baking. You can even freeze the dough balls and bake from frozen.
- Bake: Preheat oven to 375°F. Arrange cookies on lined sheet pan with about 2-3" between them (I can usually fit 10 cookies on a sheet pan). Bake for 9-11 minutes, until edges are browned and tops have mostly set. Top immediately with flaky salt. Let cool on sheet pan 5 minutes, then transfer to a cooling rack to cool completely.Optional flair: To get perfectly round cookies, use a round cutter or overturned glass to scoot them into shape while still hot out of the oven.
RECIPE NOTES
- Resting and drying time is combined. 2-4 hours to dry the blueberries, then at least 2 hours in the fridge for the cookies to chill before baking.
- You can dry the blueberries up to 3 days in advance. Store them in an airtight container in the fridge until ready to use.
- To get chocolate puddles, save about ¼ of the chopped dark chocolate and use it to top the cookies after you scoop them. Or just chop more chocolate to use for topping!
- To freeze: Arrange on sheet pan in freezer. Once frozen, transfer to airtight bag or storage container. To bake from frozen you may need to add 1-2 minutes to the baking time.