Do you want to try a cookie that’s a mix of a blueberry muffin and a chocolate chip cookie? This Glazed Blueberry Chocolate Chunk Cookie recipe is exactly that!
Thanks to the Blueberry Council and Erika of In Erika’s Kitchen, ever since A Very Blueberry Thanksgiving, my mind has been filling up with new blueberry recipes.
Do you love blueberry muffins, (which are really blueberry cake if you ask me)?
And who doesn’t adore a good chocolate chip cookie? (I’m not sure we can be friends if you don’t — so please, consider this is a rhetorical question!)
So what do you get when you combine these two treats?
Glazed Blueberry Chocolate Chunk Cookies!
They’re a cake-like cookie recipe with crispy edges and pops of delicious, fresh blueberries and decadent, melting chocolate.
You might be looking at the images wondering where exactly the glaze is. It’s there — in 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!
Enjoy every last crumb of this over-the-top, delicious Glazed Blueberry Chocolate Chunk Cookie recipe.
Do you want to try a cookie that's a mix of a blueberry muffin and a chocolate chip cookie? This Glazed 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
- 1 cup packed golden brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1 1/2 cupsabout 1 teaspoon of coarse sea salt semisweet chocolate chunks (or chips, if you prefer)
- about 1 teaspoon coarse sea salt
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In a small bowl, combine the sugar, blueberry pulp and flour. Mix until it's as smooth as possible. Set aside.
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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
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In a large mixing bowl, combine the butter, both sugars, salt and vanilla. Mix until it's smooth.
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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.)
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Add the flour and baking soda and mix only until the flour is completely incorporated. (Do not mix any more than necessary.)
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Gently fold in the blueberries and chocolate. Some of the blueberries will break as you fold them in -- that's okay.
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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.
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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.)
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Sprinkle each one with a bit of the coarse salt.
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Bake in the preheated 350 degree 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.
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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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Christina says
What a unique, but deliciousl idea! I can just taste the combination of flavors and can imagine that that glaze just gilds the lily! Wonderful cookie, Valentina!
Shannon says
Do you think frozen blueberries would work? I would rather use fresh, but I live in Illinois, and since they aren’t in season here, they are very expensive. Thanks! 🙂
valentina says
Hi Shannon, I do think they’d work, but since I haven’t tested it that way, I’m not exactly sure how the texture might change. I would thaw them completely and then toss them is just a bit of flour — just to barely coat them. Let me know how it goes! 🙂
Deb says
Oh my goodness! My husband’s favorites are chocolate and blueberries! This is a must make recipe at my house!
valentina says
Hope he likes them, Deb. 🙂
Colette says
These beauties have such a sweet old timey look about them. I really need to know how they taste! xo
Ash-foodfashionparty says
These are really some goodlooking fluffy cookies. I can imagine the burst of blueberries in every bite, yummy.
Priscilla | ShesCookin says
Brilliant! The best of both worlds for sure – no one in my family would object to this delicious choc/blueberry combo 🙂
valentina says
Thank you! Hope you try them! 🙂
Vikki says
Have you tried making and freezing the dough? If so, how long does it stay good for? (I like to have things handy for when unexpected guests drop by). Thanks!
valentina says
Hi Vikki- I haven’t frozen this particular cookie dough before, but I often make, shape and freeze cookie dough. I think 4 to 6 weeks is a good limit. (Longer will be okay, just not quite as good.) I love having cookie dough at the ready, too! 🙂 Thanks for stopping by.
Cathy says
How on earth did I miss this recipe! I must try this.
valentina says
Yay! Happy you took a look. 🙂 xoxo
Noel Lizotte says
mmm blueberries! This recipe is one of the ones I”ll be trying for my next brunch gathering.
valentina says
I love cookies at a brunch. We’ll at any meal. 😉 Thank you so much, Noel.
Danielle Wolter says
mmmm these sound so delicious! loving the combo of blueberry and chocolate. def on my list!
valentina says
I hope you love them, Danielle. 🙂
Monica says
Blueberry and chocolate is definitely an underrated combination–these cookies are positively irresistible!
valentina says
Indeed. Thank you, Monica! 🙂
Jillian says
Thank you for introducing me to my new addiction!! These are my new favorite everything! A blueberry muffin meets a chocolate chip cookie = this amazing treat!
valentina says
Thank you so much, Jillian. I hope you you love it! 🙂
Colleen says
Oh my goodness, I don’t think a cookie can get any better than these! What an amazing combo, and that glaze sounds so perfect.
valentina says
Thank you, Colleen. 😀