Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
When Matt told me we were going to a barbecue with his co-workers, I knew I had to bring my baking A-game. They’ve actually all been eating my desserts for years, but I didn’t want to let them down when I met some of them for the first time. A cookie made with brown butter is a surefire crowd-pleaser, and I figured that blueberries would be the perfect way to make them a special summer treat. My cookie with fresh blueberry obsession started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie. This version was inspired by this winter cookie I made for the holidays.
If Matt gets a promotion any time soon, I’ll be taking full credit;-) The blueberry pie I brought will be on the blog next week!
- 227g (1 cup) unsalted butter, softened
- 310g (~1⅓ cups packed) light brown sugar
- 110g (~1/2 cup) granulated sugar
- 100g (2 large) whole eggs at room temperature
- 10 milliliters (2 teaspoons) vanilla extract
- 400g (~3 cups) all-purpose flour
- 5g (1 teaspoons) baking soda
- 5g (1 teaspoon) salt
- 227g (~1 cup) white chocolate chips
- 210g (~1½ cups) fresh blueberries, washed and dried
- Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
- Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
- Add egg and vanilla, mix on medium speed until well combined
- In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
- Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
- Chill dough for 24 hours for best results (minimum of 2 hours) before baking
- When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
- Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); be careful not to pack dough too tightly as to avoid crushing blueberries before baking
- Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
- Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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