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Blueberry Cookies

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Delightful cookies combining the sweetness of white chocolate with the tartness of blueberries, perfect for any occasion.

Ingredients

  • ⅔ cup frozen blueberries
  • ⅔ cup cold unsalted butter, sliced into cubes
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour (or gluten-free flour)
  • 1 tsp baking powder
  • pinch sea salt
  • ¾ cup white chocolate chips

Instructions

  1. Prepare the blueberries: Microwave the frozen blueberries for 30 seconds or until thawed. Set aside. Do not drain.
  2. Mix butter and sugar: In the bowl of a stand mixer, add cold butter cubes and granulated sugar. Beat on high until fully combined, about 2 minutes.
  3. Add blueberries: Incorporate the thawed blueberries and any blueberry juice in the bowl. Beat to combine.
  4. Combine dry ingredients: Gradually add the flour, baking powder, and sea salt to the mixture. Stir just until combined.
  5. Fold in white chocolate: Gently fold in the white chocolate chips to avoid breaking them.
  6. Chill the dough: Place the bowl in the fridge for 20 minutes while the oven preheats.
  7. Preheat oven: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  8. Scoop the cookies: Use a cookie scoop to portion out balls of dough onto the prepared pan. Press down slightly.
  9. Bake: Bake for 10 to 12 minutes or until cookies are set in the middle but slightly soft to the touch.
  10. Cool: Remove from the oven and let them cool on the pan for 10 minutes. Transfer to a wire rack to cool completely.

Notes

Ensure your blueberries are thawed, but do not drain them, as the juice adds flavor. For a healthier twist, you can use coconut sugar instead of granulated sugar. If you prefer dark chocolate, feel free to substitute the white chocolate chips.

Find it online: https://www.dishdashkitchen.com/blueberry-cookies/