Blueberry Chocolate Cookies

If you've never thought to pair blueberries with chocolate in a cookie, prepare for a life-changing revelation. These blueberry chocolate cookies are the ultimate treat: super fudgy chocolate chip cookies loaded with chewy dried blueberries, crispy edges, and soft, gooey centers.

The burst of tart, sweet blueberry flavor is unexpected and downright amazing, cutting through the richness of the chocolate in the best way possible. Best of all? This recipe is as easy as it gets.

With melted butter and no chilling required, these blueberry chocolate cookies come together quickly, making them perfect for a party or a fun baking night. You’ll have a batch of these cookies in no time—and you might not want to share! Check out my strawberry chocolate cookies and butterscotch cookies too!

Why you'll love this recipe

• Flavor: The dried blueberries bring a unique and vibrant twist to classic chocolate chip cookies. Chocolate lemon cake is a unique combo as well!
• Texture: Crispy edges, soft and gooey centers, and bursts of chewy blueberries in every bite. Check out my lucky charms cookies as well!
• Ease: No chilling required, and the melted butter means fewer steps. Perfect for bakers of any skill level.

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your blueberry chocolate chip cookie recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for blueberry cookies!

• Butter: I love salted butter, it has more flavor in my opinion! Melt it but let it cool slightly so it’s still liquid but not hot.
• Dark Brown Sugar: Go for dark brown sugar for a deeper molasses flavor that enhances the fudginess.
• Eggs: An extra egg yolk is added for extra fudginess—don’t skip it! I do the same in my easter cookie cake and espresso cookies!
• Vanilla Extract: A must-have for flavor. Use a good-quality vanilla for the best results.
• Dried Blueberries: These are the star! Do not use fresh blueberries; they’ll add too much moisture.
• Salt: If using unsalted butter, add a bit more salt. It’s key for balancing sweetness in chocolate chip cookies. I always use kosher salt, table salt is too fine, you should use half the amount if using table salt.

See recipe card below for quantities.

Variations & Substitutions

• Cinnamon: Add a pinch of ground cinnamon for a warm, spiced flavor that complements the chocolate and blueberries.
• Orange Zest: Brighten up the cookies with a teaspoon of finely grated orange zest for a hint of citrus that pairs beautifully with chocolate and blueberry. My orange chocolate cupcakes are so amazing too!
• Nuts: Fold in chopped walnuts, pecans, or almonds for extra crunch and texture.
• White Chocolate Chips: Swap half of the dark chocolate chips for white chocolate chips to create a sweeter, more contrasting flavor profile. Blueberry white chocolate muffins are delish as well!
• Coconut Flakes: Stir in shredded coconut for a hint of tropical flavor that works surprisingly well with the blueberries and chocolate.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make blueberry chocolate cookies:

Step 1. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside. In a large bowl, beat the melted butter with the brown sugar and granulated sugar until smooth.

Step 2. Add the vanilla extract, egg, and egg yolk, and mix until just combined—do not over beat.

Step 3. Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated.

Step 4. Add the chocolate chips and blueberries.

Step 5. Beat until combined. Divide the cookie dough into 12 balls.

Step 6. Roll them smooth before placing them on a baking sheet. Place them 2-3 inches apart. Bake the cookies for 10-12 minutes; they will look underbaked but will continue to cook as they cool.

Hint: Immediately after removing the cookies from the oven, use a round cookie cutter or small bowl to gently "scoot" the edges by pushing the sides inward shaping them into thicker, perfectly round cookies.

Pro tips

• Scoot the Cookies: Use a round cookie cutter or bowl to gently scoot the blueberry chocolate cookies into a perfect circle shape immediately after baking.
• Don’t Over mix: Be gentle when mixing in the eggs; overmixing can make the cookies cakey.
• Don’t Over bake: Remove the cookies when the edges are set but the centers still look slightly underbaked.
• Size Matters: Make 12 big cookies for the ideal texture—crispy edges and soft centers. Check out my pistachio blondies if you love a soft fudgy texture.
• Dark Chocolate: Pair the sweetness of dried blueberries with dark chocolate for a balanced flavor.
• Spacing: Leave plenty of space between berry chocolate cookies on the baking sheet to allow for spreading.

FAQ

Storage

Room Temperature: Store in an airtight container for up to 4 days. Avoid the refrigerator to prevent drying out.

Freezer: Freeze cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.

Check out more sweet treats!