While I think I like blueberries fresh off the bush the best, these cookies may become my new favorite. The cookie is chewy, caramely, with a gentle crunch to the edge, and then the tartness of the blueberries comes in. Heaven. Absolute heaven.
The cookie base for this recipe is inspired by Serious Eats’ Best Chocolate Chip Cookie, and I think it might become my new base for all cookies that have add-ins like this. I used to be a big fan of the New Best Recipe Chocolate Chip Cookie, but unfortunately those have been coming out hard. I much prefer a chewy cookie.
What have you been baking this summer? I know I’ve been keeping my baking to a minimum, mainly because I’ve been so busy working on our condo, training for the Bike MS: City to Shore Ride, volunteering at PAWS and writing for Table Matters. But I haven’t forgotten about all you lovelies!
Ingredients
Directions
Melt the butter in a medium pan over medium-high heat.
Cook the butter, swirling regularly, until the butter is browned and has a nutty aroma. This should take about 5-7 minutes, depending on the strength of your stovetop.
Whisk in the ice water (which replaces the moisture cooked out while browning the butter), and cool in the fridge for 20 minutes.
In a large bowl stir together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, combine both sugars, eggs and vanilla extract. Mix on medium high speed until the mixture is golden, about 5 minutes.
Set the mixer on low and slowly pour in the browned butter. Once added, turn the speed up to medium and mix until combined.
On low speed, slowly add the dry ingredients, scraping down when necessary.
Add the dried blueberries and white chocolate, mixing to combine.
Cover tightly with plastic wrap and chill the cookie dough for at least 8 hours or up to 72 hours.
When you're ready to bake the cookies, heat the oven to 325 degrees Fahrenheit.
Line cookie sheets with either parchment or baking silicone.
Scoop the cookies onto the sheet, leaving at least 1.5 inches between cookies.
Bake for 7 minutes, then rotate the pans from top to bottom and front to back. Bake for an additional 6-7 minutes.
Remove the cookie sheets from the oven and place on cooling racks. After about 5 minutes, the cookies can be transferred off of the cookie sheet and directly onto the rack.
Allow cookies to cool completely before storing in an airtight container.
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