Blueberry Chocolate Chip 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 Chip 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 this recipe 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 thin 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 Chip Cookies?
- fresh blueberries
- semisweet chocolate
- all-purpose flour, baking soda
- butter
- brown sugar
- granulated sugar
- fine salt and coarse salt
- vanilla extract
- eggs
These ingredients are combined in a way that creates the most delicious cookies ever!
Can you freeze them?
Yes you can. However, do not freeze them with the glaze. Add the glaze after they’ve been thawed and you’re ready to serve them.
I hope you enjoy every last crumb of this over-the-top, delicious Blueberry Chocolate Chip 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 Chip 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
- â…“ 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 chips
- 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°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°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. 😀
Jeff the Chef says
Wow, I’ve never had a cookie cookie like this before that’s for sure. The combination of blueberries and chocolate sounds so good not just in terms of flavor, but also in terms of texture.
Dawn - Girl Heart Food says
A couple of my fave ingredients – blueberries and chocolate!! What a wonderful cookie, Valentina! I’m having coffee right now and totally missing these! Have to give ’em a try soon…they look too tempting!
Marissa says
What a fun idea to do a blueberry muffin / chocolate chip cookie mash up. These look fantastic, Valentina!
David @ Spiced says
You had me at blueberry! This is a super unique cookie idea, Valentina, and I know I’d be all in on these. I love blueberry muffins, and these cookies totally remind me of the tops of blueberry muffins. The chocolate chunk is a fun way to mix it up, too!
valentina says
Yes, like the top of the muffin. Love that. Thank you, David! 🙂 ~Valentina
David Scott Allen says
Valentina, This is the most clever use of blueberries I have seen! As chocolate covered blueberries are a favorite of mine, I know I will love these cookies.
J. Arsovsky says
Delicious. Made them with my grand daughter (she was the baker and I was her assistant).
valentina says
Yay! This makes me so happy. I used to love baking and cooking with my grandmother, and my mom. Luck granddaughter you have. Thank you for sharing, and for checking out my recipes. Enjoy! 🙂 ~Valentina