White Chocolate Blueberry Cookies

A few years ago I was fortunate enough to stumble across a job posting for a pastry assistant position at a brand new hotel. All of those early mornings really paid off with the professional baking experience that I gained from working there, despite the Pastry Chef at the time being... unbalanced at best. I used to bake different variations of these cookies, and they were my absolute favourite! I remember making these on my very first day, so proud of myself, and passing one to my neighbour through her window from our driveway. These are amazing as they are, but feel free to swap the white chocolate for milk or dark chocolate, and the dried blueberries for other dried fruits or nuts, or simply more chocolate. A must-try, extremely addictive treat for anyone with a sweet tooth for chewy cookie goodness.

White Chocolate Blueberry Cookies

1 cup granulated sugar

3/4 cup unsalted butter, softened

1 1/2 tsp vanilla

1 tbs honey

1 large egg, lightly beaten

2 cups all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 cup white chocolate chips

1/2 cup dried blueberries

Preheat oven to 350 F. 

Cream sugar and butter until light and fluffy. Add the vanilla, honey and egg, scraping down the sides of bowl and mixing again to ensure the mixture is smooth. Sift flour, salt and baking soda, and add to butter mixture, stirring to combine. Gently stir white chocolate and blueberries into dough. Scoop into balls (whatever size you like, I like to use an ice cream scoop so they're all the same size), flatten gently and bake on parchment lined baking sheets until puffed and lightly browned around the edges, 8-10 minutes, rotating the pan about halfway through. These are better when they're still a bit chewy in the middle, so keep an eye on them so they don't overbake. Let cool before removing from baking sheet. Enjoy!