Baking Instructions

• Preheat oven to 350 F.
• In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
• Add egg and vanilla. Mix on low until combined and then set aside.
• In a separate large bowl, combine sifted flour, baking soda, and salt. Whisk to combine and add to wet ingredients gradually.
• Mix until ingredients are almost combined with little to no lumps.
• Stir in chocolate chips and then very gently mix in the blueberries.
• If the batter is too sticky, refrigerate it for 15-20 additional minutes.
• Scoop 2 tablespoonfuls of dough, rolling it into about 2 inch balls.
• Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
• Bake for 10-12 minutes.
• Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
• In a small mixing bowl smash the blueberries until smooth, but strain the juice out into a separate bowl. Add powdered sugar and whisk until combined.
• Drizzle the cookies with the glaze. Let cool completely before serving.