(Fresh) Blueberry White Chocolate Brown Butter Cookies

Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.

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 obsession with fresh blueberries in cookies started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie.

(Fresh) Blueberry White Chocolate Brown Butter Cookies

Yield: 30 large cookies

Ingredients:

- 227g (1 cup) unsalted butter, softened

- 310g (~1 1/3 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 (~1 1/2 cups) fresh blueberries, washed and dried

Instructions:

1. 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

2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined

3. Add egg and vanilla, mix on medium speed until well combined

4. 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

5. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries

6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking

7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside

8. 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

9. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped

10. Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat