Ingredients:

  • 2.5 cups All-purpose flour (315g)
  • 1 tsp Cornstarch
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 0.75 cup Unsalted butter (170g), softened but cool
  • 0.75 cup Granulated sugar
  • 0.25 cup Light brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1.5 cups Fresh blueberries, firm and rinsed
  • 0.5 cup White chocolate chips
  • 0.33 cup Granulated sugar (for streusel)
  • 0.33 cup All-purpose flour (for streusel)
  • 0.25 cup Unsalted butter, cold and cubed (for streusel)
  • 0.5 tsp Cinnamon (for streusel)

Instructions:

  1. In a small bowl, combine 1/3 cup flour, 1/3 cup sugar, and 1/2 tsp cinnamon. Rub the cold, cubed butter into the mixture using your fingers until it resembles coarse, pea-sized crumbs. Refrigerate immediately.
  2. In a large mixing bowl using a handheld electric mixer, cream the cool softened butter with 3/4 cup granulated sugar and 1/4 cup brown sugar until pale and fluffy, approximately 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture, beating until just combined.
  4. In a separate bowl, whisk together the 2.5 cups flour, cornstarch, baking powder, baking soda, and sea salt. Slowly incorporate the dry ingredients into the wet mixture, stopping as soon as no flour streaks remain.
  5. Toss the fresh blueberries in a teaspoon of cornstarch to coat. Gently fold the blueberries and white chocolate chips into the dough by hand.
  6. Using a large cookie scoop (3-tablespoon capacity), portion the dough into 12 large mounds of dough on the prepared sheets.
  7. Preheat oven to 375°F (190°C). Place dough balls on parchment-lined baking sheets, top generously with the chilled streusel, and bake for 15 minutes or until edges are golden and the bottom is mahogany-colored. Cool on a wire rack.