Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking, then set it aside for later use.

In a large mixing bowl, use a mixer to blend 1 cup granulated sugar and 1 cup softened butter together until the mixture is light and fluffy. This adds air and structure to your dough.

Add 1 egg, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to the creamed mixture. Stir until smooth and combined.

Gradually add 3 cups of all-purpose flour to the bowl, mixing until a dough forms. Add milk if needed to help the dough come together.

Stir in white chocolate morsels and gently fold in fresh blueberries to the dough.

Drop dollops of dough onto a prepared cookie sheet and bake for 10-12 minutes until golden brown. Cool on a rack.

After baking, let the cookies rest before transferring to a cooling rack. Store in an airtight container once cooled.