C is for <chewy blueberry> cookie that’s good enough for me! Well, they’re actually good enough for not just me, but to share with the internet world as well! I set out on a cookie journey experiment to come up with a sweet, chewy, but not flimsy cookie dough recipe that would remind me of summer, and man did this do the trick. These cookies use a combination of sugars, and an additional egg yolk to keep them moist & chewy and obviously divine. Basically, I’ve come up with jacked up versions of white chocolate chip macadamia nut and lemon tea cookies with my new secret ingredient…dried blueberries.
I’ve been addicted to cookies and a non-discriminatory dried fruit consumer for years, but never thought of combining the two (aside from that traditional oatmeal raisin, which I don’t actually ever make). You heard it here first, friends. Dey goooood. They’re smaller and sweeter and more flavorful than your average raisin, and have an added tartness that pairs them well with a sweet cookie. Plus they’re chewy, and the cookies are chewy, and blueberries are summer and raisins are fall, and it all just makes sense.
-2 cups all purpose flour
-½ t baking soda
-½ t salt
-1 cup butter, unsalted (2 sticks) room temperature
-1 cup light brown sugar
-½ cup granulated sugar
-1 egg + 1 egg yolk, room temperature
-1 T vanilla extract
-1 ½ cups of dried blueberries
-½ a bar of good quality white chocolate
-a few handfulls of macadamia nuts
-1:1:1 ratio of brown sugar to flour to butter, optional (2T each)
Preheat your oven to 350 degrees. Cream together the butter and two sugars until fully combined and airy. Add in the eggs (save the white for breakfast later?), and vanilla, and mix until just combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix into the wet mix until fully incorporated – don’t over mix, ever! Next, stir in all of tbe blueberries.
Here’s where things get interesting. I separated the dough into two, because I wanted to experiment with the same base cookie but two different recipes. Originally, I thought one would fail and one would be succesful, but as it turns out lady luck was on my side and they were both delicious! Feel free to follow the recipe out for both cookies by separating the dough, or just pick one flavor and go with it! Be sure to double the add-ins if you aren’t separating the dough, so that the flavor combination is just right.
For the macadamia nut cookies – chop up the chocolate and nuts and add them to the cookie dough base. Using a spoon or mini ice cream scoop, drop the dough onto a parchement lined cookie sheet (about 1 ½ T of dough) with some space in between so they can spread out. Bake for 12-14 minutes, then cool.
For the blueberry lemon “cobbler” cookies (the fan favorite) – add in the juice of lemon, and stir. Refrigerate for at least 30 minutes. This is important. I didn’t do this the first time, and the added liquid from the lemon made them spread so much thinner than I had expected! They will be thin regardless of cooling time – and still so so so so perfectly chewy – but the refridgeration helps keep them at just the right texture. While they are baking, mix together that “optional” 1:1:1 combination until it looks like crumb cake topping, and at the 8 minute mark, sprinkle it on top of each cookie. It doesn’t look perfectly like a crumble when they are done baking, but that added buttery-sugar mix is divine. I also sprinkled on some coarse sugar for texture. In total, these cookies bake for about 10-13 minutes.
Both versions were delicious, and so easy to make. The key here is to find a base dough recipe with a flavor and texture that you like – that is also sturdy enough to handle hefty add-ins or a little extra liquid – and experiment! This was the first time I made this base recipe and definitely not my last. What combinations should I try next? Let me know in the comments below, or by commenting on our Instagram @whattodowithlemons!