Ingredients

The following ingredients have 14 Servings
  • 260 g plain (all-purp) flour ((2 cups / 9.2oz) )
  • 90 g corn flour (cornstarch) ((⅔ cup / 3.2oz) (notes))
  • 1 ½ teaspoons baking soda (bicarb)
  • ¼ teaspoon salt
  • 250 g caster (superfine) sugar ((1 + ¼ cups) (notes))
  • 190 g unsalted butter, room temp ((¾ cup + 1 tablespoon / 6.7oz) (notes))
  • 1 ½ tablespoons milk ((notes))
  • ½ cup white chocolate chips ((90g / 3.2oz))
  • ½ cup dried blueberries ((notes))

Instruction

  • Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
  • Whisk together the flour, cornflour, baking soda and salt to disperse.
  • In a separate bowl, beat together the butter and sugar until lightened and fluffy.
  • Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together. 
  • Finally, add the choc chips and blueberries and give the mixture another beat until mixed through and the dough is clumping. It will look like it won't clump but beat for up to 30 seconds and it will start. If not you can add just a touch more milk but not too much.
  • Use a medium ice cream scoop (slightly less than ¼ cup) to scoop the dough and transfer to the baking trays. Space the cookies about 1-2 inches apart. 
  • Bake for around 16 minutes, turning the trays halfway through until golden on the edges.
  • Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle