Ingredients:

  • 2.5 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup unsalted butter, softened but cool
  • 0.75 cup granulated white sugar
  • 0.75 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1.25 cups frozen wild blueberries
  • 0.75 cup white chocolate chips
  • 1 tbsp all-purpose flour for coating

Instructions:

  1. In a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high for 3–4 minutes until pale and fluffy.
  2. Add the egg and vanilla extract, beating for another minute until the emulsion is glossy and smooth.
  3. In a separate small bowl, toss the frozen blueberries with 1 tablespoon of flour to create a wicking barrier.
  4. Whisk together the 2.5 cups flour, cornstarch, baking soda, and salt in a large mixing bowl.
  5. Gradually fold the dry ingredients into the butter mixture until just combined, being careful not to overmix.
  6. Gently fold in the floured blueberries and white chocolate chips by hand to avoid breaking the berry skins.
  7. Cover and chill the dough in the refrigerator for 30 minutes to ensure proper texture and prevent spreading.
  8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Using a 3-tablespoon cookie scoop, place dough balls 2 inches apart on the prepared sheets.
  10. Bake for 12 minutes until the edges are golden but the centers still look slightly soft.