It doesn’t get much better than a super chewy cookie. These blueberry white chocolate chip brown butter cookies are not only chewy but literally bursting with flavor.
Big, fat, chewy cookies are back! Ever since perfecting my perfect chewy chocolate chip cookie I have only been making normal sized cookies, but when I saw Laruen’s recipe for blueberry white chocolate cookies I knew it was time to bust out the 1/4 cup scoop again. So I took my big, fat, chewy chocolate chip cookie recipe, browned the butter, and added fresh blueberries and white chocolate chips. And you know what happened? They blew my mind. These cookies were so incredibly soft and chewy that my step mom said “they don’t taste cooked” to which I replied “that’s the point!” I wish I had captured a photo of their innards so that you could fully appreciate what I am talking about. The insides were cooked just enough to not be raw and hold their form but not too much to turn them crumbly. It is unsafe for these cookies to be unguarded as I will make myself sick eating one after another, after another.
One year ago: Potato, Squash and Goat Cheese Gratin
Three years ago: Cream Cheese Chicken Enchiladas
BLUEBERRY WHITE CHOCOLATE BROWN BUTTER COOKIES
Makes approximately 18 cookies
2-1/2 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk, room temperature
1 heaping cup white chocolate chips
1 heaping cup fresh blueberries, washed and dried
- Sift together the flour, baking soda, and salt; set aside.
- Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
- Once butter has cooled, cream together the butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and blueberries by hand.
- Rolls 4 tablespoons (1/4 cup) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours or freeze until a few hours before ready to eat.