I don’t have much of a sweet tooth. My obsessions run more toward tomatoes, because apparently I make no sense.
But a couple of weeks ago when the temperature climbed back in the 90’s, (and it was too hot to turn the oven on) I woke up craving chocolate blueberry cookies.
See, I told you I make no sense.
But the second the temperatures plummeted on Saturday, I ran into the kitchen and made these.
And they’re amazing. When I bit into the warm cookie, I had a weird transport back to Saturdays when I was a kid. I used to mix BooBerry cereal with Count Chocula.
Which felt pretty right on, because I was still in flannel pajamas.
Do you like chocolate? Do you like blueberries? Then you’re going to love these cookies.
Chocolate Blueberry Cookies
Yields 15 cookies.
1 stick room temperature butter
½ cup dark brown sugar
¼ cup granulated sugar
1 ¼ cup flour
1 teaspoon vanilla extract
1 teaspoon kosher salt
½ teaspoon baking soda
1 large organic egg
1 cup dark chocolate chips
½ cup blueberries
Preheat oven to 350 degrees.
In a mixer fitted with a paddle attachment, cream together the butter and sugars. Add in the flour, vanilla, salt, baking soda and egg. When everything is well combined, gently fold in the chips and blueberries by hand.
Drop tablespoons of the batter about 2-inches apart on the pan.
Bake for 8-11 minutes, or until the edges are brown, but the middle of the cookies is still slightly soft.
Place the pan on a cooling a cooling rack for 10 minutes, and then remove the cookies from the pan and let cool on the rack itself. Let the cookies cool completely before eating…I kid! Who can do that?
(Photos by Launie Kettler)