Blueberry Chocolate Chunk Cookies are a perfect combination of a delicious blueberry muffin and a scrumptious chocolate chip cookie. They always draw a crowd!
Inspiration for Blueberry Chocolate Chunk Cookies
I love blueberry muffins and I really love chocolate chip cookies.
For a while I’ve been wanting to develop a cookie that combines both of these delectable treats.
I happen to think blueberry muffins are typically blueberry cake in the shape of a muffin, and that’s why I wanted these cookies to have somewhat of a cake-like texture.
They’re indeed a cake-like cookie recipe with crispy edges and pops of delicious, fresh blueberries and decadent, melting chocolate.
What makes Blueberry Chocolate Chunk Cookies special?
Aside from the amazing texture and flavor, these cookies are glazed!
You might be looking at the images wondering where exactly the glaze is. It’s there — it’s a very translucent coat over the top surface of each cookie.
And while it might seem odd to treat this sort of cookie in this manner, with a glaze, that is — doing so creates the most wonderful super thin “crust,” that will keep you reaching for more and more cookies!
Sometimes it’s all in the details.
What’s in Blueberry Chocolate Chunk Cookies?
- fresh blueberries
- semisweet chocolate
- all-purpose flour, baking soda
- brown sugar
- granulated sugar
- fine salt and coarse salt
- vanilla extract
These ingredients are combined in a way that creates the most delicious cookies ever!
I hope you enjoy every last crumb of this over-the-top, delicious Blueberry Chocolate Chunk Cookies.
More blueberry desserts:
Do you want to try a cookie that's a mix of a blueberry muffin and a chocolate chip cookie? This Blueberry Chocolate Chunk Cookie recipe is exactly that!
Makes about 3-dozen | about 2 cookies per serving
- 3 tablespoons granulated sugar
- 2 tablespoons fresh blueberries, finely chopped into a pulp
- 2 teaspoons all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed golden brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup fresh blueberries
- 1½ cups semisweet chocolate chunks (or chips, if you prefer)
- about 1 teaspoon coarse sea salt
In a small bowl, combine the sugar, blueberry pulp and flour. Mix until it's as smooth as possible. Set aside.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine the butter, both sugars, salt and vanilla. Mix until it's smooth.
Add the eggs and mix until it's as smooth as possible. It might look lumpy at this stage -- don't worry, as it will even out when you add the flour.
Add the flour and baking soda and mix only until the flour is completely incorporated. (Do not mix any more than necessary.)
Gently fold in the blueberries and chocolate. Some of the blueberries will break as you fold them in -- that's okay.
Use a cookie scoop or tablespoon to shape the cookies into dollops (1 to 2 tablespoons each), about 2 inches apart, on the parchment-covered baking sheets.
Use a pastry brush to very lightly coat the surface of each dollop with the glaze. (If you don't have a pastry brush, you can use a teaspoon to drizzle it on top, and then spread it with the back of the spoon.)
Sprinkle each one with a bit of the coarse salt.
Bake in the preheated 350°F oven just until the cookies are golden along the edges, 10 to 12 minutes. They should still look doughy when you remove them from the oven -- they will firm up a bit as they cool.
Leave them on the baking sheet to cool for at least 15 minutes.
These cookies will not be perfectly symmetrical. For a slightly more defined shape, roll the dollops of dough between your hands before placing them on the baking sheet.
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