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The Best Chewy Blackberry White Chocolate Chip Cookies

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These chewy blackberry white chocolate chip cookies are the perfect balance of tart and sweet, with a soft, dense center and crispy edges. Made with simple ingredients and a few clever tricks, they’re a crowd-pleasing treat that’s anything but ordinary.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (about 150g) fresh or frozen blackberries
  • 1 tablespoon all-purpose flour (for tossing blackberries)
  • 1 cup (180g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined (about 1 minute).
  3. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla extract until glossy and slightly thickened.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined (a few streaks of flour are fine).
  6. In a small bowl, toss the blackberries with 1 tablespoon of flour. Gently fold the blackberries and white chocolate chips into the dough with a rubber spatula, being careful not to break the blackberries too much.
  7. Chill the dough for at least 30 minutes (non-negotiable).
  8. Scoop the dough into 1.5-tablespoon portions (about 2-inch balls) and place them 2 inches apart on the prepared baking sheets. Optionally, press a few extra white chocolate chips and a small blackberry piece on top of each dough ball.
  9. Bake for 12-14 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading and keep the blackberries intact. For best results, use frozen blackberries straight from the freezer and toss them in flour before adding to the dough. Underbake slightly for chewier cookies. Store in an airtight container at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: chewy cookies, blackberry cookies, white chocolate chip cookies, fruit cookies, homemade cookies, easy cookie recipe

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