Whisk together dry ingredients in a medium size bowl.
Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.
Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. The high speed if necessary to incorporate the berries with the butter mixture, if it is separated, increase the speed.
Mix in the dry ingredients.
Fold in the white chocolate chips.
Place the batter in the freezer for about 30 min, or the fridge for about an hour.
Add Nuts: Chopped almonds, pecans or other nuts give extra crunch.
Variation tip: Butter alternative to make this a vegan recipe.
Alternate ingredient: Sugar free chips are a great alternative to lower the calories.
Parchment Paper: Line the baking tray with parchment paper so cookies do not stick.
Chip Alternative: Feel free to use good quality white chocolate bars for this recipe.
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