Description
Recommended Equipment
- two medium-sized bowls
- whisk
- sharp knife
- cutting board
- spatula
- cookie scoop
- small bowl
- mortar and pestle
Ingredients
Units
Scale
COOKIE DOUGH
- 120 grams butter
- 100 grams brown sugar
- 100 grams white sugar
- 2 tsp vanilla extract
- 1 egg
- 220 grams all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 150 grams white chocolate
- 200 grams fresh blueberries
- 1 tbsp freeze-dried blueberries
- 75 grams powdered sugar
- 2 tbsp milk
Instructions
- Melt the butter in the microwave or in a small pot. In a medium-sized bowl, combine the melted butter, brown sugar, white sugar, and vanilla extract until the mixture is smooth and the sugar is almost dissolved. Next, add the egg and mix everything together. Set aside.
- In another medium-sized bowl, mix together the flour, baking soda, and salt, then set it aside.
- On a cutting board, chop the chocolate into pieces. Weigh the blueberries.
- Now, add the flour mixture to the butter-sugar mixture, along with the chocolate and blueberries. Mix until just combined, with no streaks of flour visible. Don’t overmix. Use a cookie scoop to form 12 equally sized dough balls and place them on a sheet of parchment paper. Chill the dough balls in the refrigerator for at least 2 hours. If you’re very patient, you can leave them in the fridge for 24 hours—they’ll taste even better!
- When you’re ready to bake the cookies, preheat the oven to 150°C (300°F). Once the oven is hot, place the cookie dough balls on a parchment-lined baking sheet with enough space between them, and bake for 13 minutes. If you prefer thicker cookies, you can use a bowl that’s wider than the cookie to circle around it, shaping the cookie and making it thicker. Let the cookies cool slightly.
- Meanwhile, you can prepare the icing. For this, crush the freeze-dried blueberries into a powder using a mortar and pestle. Then, mix 1 tablespoon of this powder with powdered sugar and milk. Drizzle the icing over the cookies in a zigzag pattern, let it set for a few minutes, and then enjoy the cookies.
- Passive Time: 180 min
- Cook Time: 25 min
