Blueberry and White Chocolate Chip Cookies. I have been doing a lot of baking since the last couple of months. I have always loved baking but nowadays I am baking altogether for a different reason. Wondering what could be the reason ?? Well, it’s my little daughter Kanisha, who is slowly turning into a fussy eater. Feeding her has become a difficult task for me. Her preferences are changing every day and I go clueless on what to feed her. So I am always on a quest to make something interesting for her. And I know this is what every Mother would be going through. The little one loves cookies and when it has chocolates in it, then one should see her happy face. In fact while taking the photo, she was standing just beside me and every time I was putting some chocolate chip around, she was picking up from there( Did you notice missing chocolate chips in the photo ?? )
If you have read my previous post Blueberry Cheesecake Ice Cream, you might be knowing my love for blueberries. I just love these little berries. I had some dry blueberries in my pantry and I was eyeing to pair them with some white chocolate chips. The cookies turned out to be chewy and slightly crunchy at the edges. I baked half of the dough and rest were frozen.
The one thing that you should always keep in mind while baking cookies is the baking time. I know it’s tempting to bake the cookie a little more when you see them still soft and gooey. but belive me you will repent later. When the recipe says to bake for specified time, its always better you stick to that. Most of the cookies harden when cooled down. If you are still not sure about the baking time, try with a smaller batch first.
The second thing is the browning of the bottom side of the cookies depends on the kind of baking pan you are using. If its a dark pan the browning will happen faster while on lighter pans or when placed on parchment paper, it will brown comparatively less. Another thing, don’t drop the cookies on a hot baking tray.
Recipe adapted from _Soft-Baked White Chocolate Chip Cranberry Cookies. _As cranberries are tart, it is balanced by the extra sugar in the cookies. But when I substituted the cranberries with Blueberries the cookies were a little bit on the sweeter side for us. So Next time when I am baking I might reduce sugar to 1/8 cup.
Blueberry And White Chocolate Chip Cookies
Ingredients
- 3/4 cup Unsalted butter , softened to room temperature
- 3/4 cup Dark brown sugar packed
- 1/4 cup Sugar
- 1 Egg , at room temperature
- 2 tspns Vanilla extract
- 2 cups All-purpose flour
- 2 tspns Cornstarch (aka cornflour)
- 1 tspns Cooking soda
- 1/2 tspns Salt
- 3/4 cup chocolate White chips
- 3/4 cup blueberries Dried
Instructions
- In a big mix bowl, beat softened butter for 1 minute until it is smooth and creamy. Add both brown sugar and granulated sugar and beat until the color looks pale and fluffy.
- Beat in egg and vanilla extract at high speed. Scrap the bottom of the bowl using the spatula in intervals.
- In a separate bowl mix well all dry ingredients. Slowly beat in the dry ingredients into the wet mixture until well incorporated.
- Add white chocolate chips and blueberries and mix on low speed until distributed evenly in the mixture.The mixture will look quite dry but will come together.
- cover the dough tightly with cling wrap and refrigerate for 2 hours or up to 2 days.(This step can't be skipped)
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 175-degree celsius.
- Once chilled, remove the dough. Scoop 1 tablespoon of dough and roll into a smooth ball using your hands. press slightly in between your palms and flatten the dough balls.
- Arrange the shaped cookies dough on a baking tray lined with parchment paper. Bake in batches for 8 -10 minutes until slightly golden brown at the edges and just set.
- The cookies might still appear soft at the center but once it cools down and comes to room temperature they will harden.
- Place the cookies on a cooling rack. After cooled completely, store in an airtight container.
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