Gently fold in the fresh blueberries, being careful not to crush them.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the White Chocolate Glaze:
In a small microwave-safe bowl, combine the white chocolate chips and heavy cream.
Microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
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