Cream room temperature unsalted butter for about 2 minutes using the spatula paddle on standing mixer.
Add brown and cane sugars and mix on medium for another 1 minute. Scrape down the sides and mix until incorporated.
Add egg and vanilla mix on medium speed for a minute.
Add baking powder, baking soda and salt and mix briefly until incorporated.
Add flour in on a low mixer setting gradually and mix just until incorporated. Don’t overmix.
Add in dried wild blueberries and chocolate chips and stir in with a spatula. You can use the mixer if preferred for 10 seconds on the lowest speed.
Using a small cookie scooper, add dough in and level the top to ensure consistently sized cookies.
Using clean hands, roll each dough ball in homemade maple pecan granola. Place on a parchment lined baking tray.
Using your fingertip, poke a hole in the center of the cookie and lightly push a large, fresh blueberry into the center. With your palm, lightly press down the cookie. You don’t want to completely flatten it. (see photo in blog).
Bake in a 375-degree oven for 10 minutes and then take a peek. The edges should just be starting to look slightly brown and caramelized, and the center should be slightly paler but not raw. They will firm up more as they cool on the baking tray. My oven makes the perfect cookie at 11 minutes, but it may take up to 12 minutes.
Let the cookies cool on the baking tray and store them in an airtight container for up to three days.
* I strongly recommend refrigerating the dough for an hour and up to overnight to help hydrate the dough and chill the butter so the cookies don’t spread too thin