Hey world, there’s a new cookie on the plate! It’s sort of like a chocolate chip cookie. It has all the elements of a chocolate chip cookie. It crunches like a chocolate chip cookie; crisp around the edges and chewy in the middle. It even looks like a chocolate chip cookie. But it’s NOT! It’s a Blueberry Chip Cookie! Nope, not reminiscent of a blueberry muffin or a blueberry cake. Nothing like a blueberry tart or a sugar cookie with jam either. I think it really is a chocolate chip cookie. With blueberries. And white chocolate chips.
Two secret ingredients: freeze dried blueberries and dried wild blueberries! I had never seen freeze dried blueberries either, but there they were right on the shelf at Trader Joe’s, not too far from the dried blueberries. The freeze dried blueberries are crushed into a powder and then mixed into the dough with the flour. The small dried blueberries have a lot a flavor and don’t burst into a gooey mess when cooked. Genius, pure genius! And we have Irvin, from Eat the Love, to thank for this delightfully twisted Chocolate Chip Cookie 🙂
I made a few changes to the original recipe. I didn’t use Kamut flour (what IS that?) and I didn’t make these jumbo. Irvin made 18 cookies from this recipe (they must have been the size of a PIE!), I made 5 dozen. I am not sure the sugar sprinkle is necessary, I might leave it off next time but my daughter liked the sparkle (she’s such a girlie girl).
Blueberry Chip Cookies
- 3 cups plus 3 tablespoons All-Purpose Flour
- 1/2 cup freeze dried blueberries, crushed into powder (put into a Ziploc and go to town with a meat tenderizer or rolling pin)
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1 1/4 cups (2 1/2 sticks) butter at room temperature
- 1 cup dark brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz white chocolate chips (don’t use Nestle’s-they are nasty)
- 1 cup dried wild blueberries (I’d probably add an extra 1/4 – 1/2 cup next time)
- 2 tablespoons white sugar to sprinkle on top (optional)
1. Preheat the oven to 350º F and line a baking sheet with parchment paper or a Silpat.
2. Place the flour, freeze dried blueberry powder, baking soda, baking powder, salt and cinnamon in a medium bowl. Whisk vigorously until the dry ingredients are evenly distributed and uniform in color.
3. Place the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment. On medium speed, cream the butter and sugar until light and fluffy, about three minutes.
4. Add one egg to the creamed butter and beat on medium until incorporated. Scrape down the sides and repeat with the second egg and then the vanilla.
5. Add 1/3 of the dry ingredients to the butter and beat on slow speed turning up the speed to medium as the ingredients incorporate into the dough. Scrape down the sides of the bowl and then add an additional 1/3 of the batter repeat, beating on slow to medium. Scrap and add the final 1/3 dry ingredients.
6. Add the white chocolate chips and dried blueberries to the cookie dough and turn the mixer on to slow speed, mixing in the chips and blueberries until evenly distributed.
7. Scoop a tablespoon of the dough, roll into a ball, place on cookie sheet and flatten slightly. Sprinkle with a little white sugar. Repeat. I found I could place 14 cookies on each cookie sheet.
8. Bake in preheated 350º oven for about 13 minutes or until the edges of the cookie starts to look golden brown. Remove from the oven and let rest on the pan for 5 to 10 minutes to cool before moving them to a wire rack to cool to room temperature.
Makes about 5 dozen cookies.
I am so pleased with these cookies! They are so much like a chocolate chip cookie, but so different. The dichotomy tickles me purple! I hope you are the first person on your block to make Blueberry Chip Cookies!
Thanks for stopping by my kitchen today!