BLUEBERRY COOKIES
yeahhhh you heard that right!
These cookies were born from one very specific goal: creating a blueberry cookie that ACTUALLY TASTES LIKE BLUEBERRIES (oh and I wanted them to be blue hehe).
A lot of blueberry cookies rely on dried berries or a handful of fresh blueberries folded into the dough, but I wanted concentrated blueberry flavor in every bite. SOOO I added a thick blueberry reduction that gets mixed directly into the dough, giving the cookies their gorg color and an intensely fruity flavor!
Adding the extra moisture from the blueberries can lend to a very cakey cookie but by only using egg yolk and a high ratio of butter to flour I was able to get a thin and chewy cookie with crispy edges.
Ingredients
115g (½ cup) melted unsalted butter
120g (⅔ cup) granulated sugar
60g (⅓ cup) light brown sugar
18g (1 large) egg yolk
1 tbs vanilla bean paste and 1 tsp Mexican vanilla (can just use vanilla extract as well!)
50g (3 tbsp) thick blueberry reduction
180g (1½ cups) all-purpose flour
1g (¼ tsp) baking soda
4g (¾ tsp) kosher salt
MIX INS
100g (½ cup) white chocolate chunks
50g blueberry reduction
For the Blueberry Reduction
Add about 300g fresh or frozen blueberries to a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices. Continue simmering until thickened and reduced to about 100g. Allow to cool completely before using.
Instructions
In a large bowl, whisk together the melted butter and blueberry reduction.
Add granulated sugar, and brown sugar and mix well until smooth and emulsified.
Add the egg yolk and vanilla. Whisk until fully combined.
Fold in the flour, baking soda, and salt until just combined.
Add the white chocolate chunks and the rest of your blueberries. Fold in until just combined and you can still see streaks of jam.
Scoop the dough and place onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
If desired, press a few extra white chocolate chunks into the tops of the cookies immediately after baking.
Allow the cookies to cool on the baking sheet for 10 minutes.
Notes
Your blueberry reduction should be very thick—almost jam-like. If it’s too runny, the cookies will get cakey and the blueberry flavor won’t be as concentrated.
White chocolate chips work fine, but chopped white chocolate creates prettier pools throughout the cookies.
If hope you bake and love them as much as I do!
I tried making these. The flavor is fantastic, but the center of the cookie never set. What can I do to fix this? Thicker jam? Higher temps? Add flour? Something else? Thanks for the help!!
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