Blueberry Dark Chocolate Chip Cookies (or Skillet Cookie)
When I first saw this idea for blueberry chocolate chip cookies, I was admittedly intrigued. Which was surprising because…I don’t really like chocolate chip cookies.
I know, consistently one of my hottest takes.
The original recipe I saw was for a skillet cookie, but I tend to prefer individual cookies, so have adapted the recipe to suit that. However, I’ve tried it both ways, and can confirm that both are awesome.
The recipe I share below is also a small batch (half-batch, to be exact)…you can easily double everything for a normal-size batch of cookies. But I’m one person and don’t have anyone to eat my baked goods at the moment, so this was saving me from myself.
This recipe does make a few tweaks vs. the original that I think make it even more delicious. Swapping out some of the flour for white whole wheat (I actually use a whole wheat pastry flour) helps give some flavor depth that combats the sweetness, and using dark chocolate (along with the tart berries) also keeps it from becoming too sickly. I find most chocolate chip cookies to be just sickly sweet. Lastly, a hit of flaky sea salt helps balance everything out.
How to make blueberry chocolate chip cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper. If you decide to go the skillet cookie route, I recommend lightly greasing your skillet or baking dish. I’ve played around with both cookies and the skillet, and love both.
In a medium heat-safe bowl, melt the butter in the microwave. Whisk the sugars into the melted butter until smooth and creamy, at least one minute of whisking. Add in the eggs and vanilla and mix well, then stir in the flour, cinnamon, baking soda, and salt until just combined into a dough.
Gently stir in the chocolate chips and blueberries, trying to keep the berries mostly intact.
Dollop the dough onto the cookie sheet—you want medium-size cookies. If making a skillet cookie, spread the dough evenly in the prepared skillet. In both cases, sprinkle with flaky sea salt.
Bake for 12 to 15 minutes, depending on size. You want them golden on top and crisp around the edges.
If doing as a skillet cookie (or a mini-skillet), you’ll need 20+ minutes. If making cookies, I prefer these to be fully baked vs. under-baked, but if you’re doing a skillet cookie then a bit of gooey is a good thing.
I’m a little obsessed with how beautiful that purple color is!
Can these blueberry chocolate chip cookies be made with frozen?
No, you really should use fresh blueberries for this. Frozen will release way too much moisture, creating a soggy cookie where the dough separates.
Adapted from Yes to Yolks
Other cookie recipes you’ll love:
- Miso Rye Hazelnut Dark Chocolate Cookies
- Apple Fritter Cookies with Spiced Maple Glaze
- The Best Dark Chocolate Tahini Cookies (GF, Vegan, Nut-Free)
- Almond Cherry Chocolate Oatmeal Cookies
- Salted Dark Chocolate Chunk Cookies
- Melt-In-Your-Mouth Soft Ginger Molasses Cookies
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Blueberry Dark Chocolate Chip Cookies (or Skillet Cookie)
This is a perfect summer cookie recipe! I've never been the biggest fan of regular chocolate chip cookies, but these blueberry dark chocolate cookies level everything up a bit, balancing out some of the sickly-sweet flavors of the original. Note, this is a half-recipe, so you can double it for a full (normal) cookie recipe.
Ingredients
- 4 oz of unsalted butter (1/4 cup)
- 1/3 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1 teaspoon of vanilla extract
- 1 egg, at room temperature
- 1 cup + 2 tablespoons of flour (I like ~50% white whole wheat)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of ground cinnamon
- 1/2 cup of dark chocolate chips (or, even better, chopped chunks)
- 1/2 cup of fresh blueberries
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. If you decide to go the skillet cookie route, I recommend lightly greasing your skillet or baking dish.
- In a medium heat-safe bowl, melt the butter in the microwave. Whisk the sugars into the melted butter until smooth and creamy, at least one minute of whisking.
- Add in the eggs and vanilla and mix well, then stir in the flour, cinnamon, baking soda, and salt until just combined into a dough.
- Gently stir in the chocolate chips and blueberries, trying to keep the berries mostly intact.
- Dollop the dough onto the cookie sheet, you want medium-size cookies. If making a skillet cookie, spread the dough evenly in the prepared skillet. In both cases, sprinkle with flaky sea salt.
- Bake for 12 to 15 minutes, depending on size. You want them golden on top and crisp around the edges. If doing as a skillet cookie (or a mini-skillet), you'll need 20+ minutes. If making cookies, I prefer these to be fully baked vs. under-baked, but if you're doing a skillet cookie then a bit of gooey is a good thing.
Notes
- I used dark chocolate wafers, but they melt/spread oddly (still taste delicious). If possible, use a bar of chocolate and chop it up.
- I tested out baking right away vs. chilling the dough for 15 minutes. I didn't see a huge difference. If you have the time, a short chill is helpful, but it isn't critical.
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