Blueberry White Chocolate Cookies
Sept 2, 2024 23:42:22 GMT -5
Post by maybetoday on Sept 2, 2024 23:42:22 GMT -5
Blueberry White Chocolate Cookies
Active Time 1 hour
Total Time 2 hours 30 minutes
Servings 22 cookies
Ingredients
Blueberry swirl
1 pint fresh blueberries
1/4 cup sugar
2 tablespoons lemon juice
Cookies
1 cup unsalted butter, at room temperature (226g)
1 teaspoon vanilla
2 large eggs
1 1/2 cup granulated sugar (300 grams)
3 cups all-purpose flour (380 grams)
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup blueberry swirl mixture
8 ounces white chocolate chopped in chunks
Instructions
For the blueberry mixture
Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon or rubber spatula regularly.
Break up most of the blueberries with the end of the spoon, leaving some intact.
Continue stirring until the mixture has reduced by about half. You should be left with 2/3 cup of the blueberry mixture.
Carefully pour the mixture into a heatproof container, cover, and place in the freezer or fridge to chill completely (this also helps it gel together). Don’t let it freeze!
For the cookies
Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.
Add the eggs, one at a time, and beat until combined. Mix in the vanilla.
Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.
Dump in white chocolate and combine. Don’t over-beat.
Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)
Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.
Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.
Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.
Bake both trays for 16 minutes, turning them and switching racks halfway.
Transfer to a cooling rack. Repeat with the rest of the dough.
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Can I use frozen blueberries for these cookies?
Yes, you can! I would let them thaw for about 30 minutes just so you don’t cook off the lemon juice and vanilla while waiting for the berries to break down and release their liquids. I also recommend starting the temperature on low to medium low to start that way you’re just melting and defrosting them — instead of overcooking their outsides while their insides are still frozen. They will take longer to cook if they are still slightly frozen, but they will actually break down faster because the freezing temperatures have already expanded the water inside them, bursting through the membranes that make blueberries plump and give them their “pop” when you bite down.
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Active Time 1 hour
Total Time 2 hours 30 minutes
Servings 22 cookies
Ingredients
Blueberry swirl
1 pint fresh blueberries
1/4 cup sugar
2 tablespoons lemon juice
Cookies
1 cup unsalted butter, at room temperature (226g)
1 teaspoon vanilla
2 large eggs
1 1/2 cup granulated sugar (300 grams)
3 cups all-purpose flour (380 grams)
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup blueberry swirl mixture
8 ounces white chocolate chopped in chunks
Instructions
For the blueberry mixture
Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon or rubber spatula regularly.
Break up most of the blueberries with the end of the spoon, leaving some intact.
Continue stirring until the mixture has reduced by about half. You should be left with 2/3 cup of the blueberry mixture.
Carefully pour the mixture into a heatproof container, cover, and place in the freezer or fridge to chill completely (this also helps it gel together). Don’t let it freeze!
For the cookies
Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.
Add the eggs, one at a time, and beat until combined. Mix in the vanilla.
Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.
Dump in white chocolate and combine. Don’t over-beat.
Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)
Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.
Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.
Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.
Bake both trays for 16 minutes, turning them and switching racks halfway.
Transfer to a cooling rack. Repeat with the rest of the dough.
-------------
Can I use frozen blueberries for these cookies?
Yes, you can! I would let them thaw for about 30 minutes just so you don’t cook off the lemon juice and vanilla while waiting for the berries to break down and release their liquids. I also recommend starting the temperature on low to medium low to start that way you’re just melting and defrosting them — instead of overcooking their outsides while their insides are still frozen. They will take longer to cook if they are still slightly frozen, but they will actually break down faster because the freezing temperatures have already expanded the water inside them, bursting through the membranes that make blueberries plump and give them their “pop” when you bite down.
link
