These easy blueberry cookies are also the best: light as air with crispy exteriors and soft, fruit-filled middles.
Note: I've had people ask me if you really have to chill cookie dough before baking. The answer is that you can get away with skipping it in some recipes, but with these cookies, it is absolutely necessary. The dough will be too soft to bake before a good two hours in the fridge, so plan accordingly.
- 2 cups (10 ounces) all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 16 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup blueberries
In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, whisk together brown sugar, sugar, and melted butter until smooth. Whisk in vanilla extract and eggs until combined. Add flour mixture and whisk until just incorporated. Use a rubber spatula to gently mix in blueberries. Cover dough with plastic wrap and let chill for at least two hours and up to overnight.
Adjust oven racks to middle and upper positions and preheat oven to 375°F. Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon onto baking sheet. Bake until golden, 13-15 minutes. Let cool 3 minutes then transfer to a wire rack to finish cooling.