In a medium bowl combine flour, baking powder and salt. Stir until well blended.
In the bowl of a stand mixer or in a large bowl using an electric mixer cream together butter, sugar and vanilla until well blended, light and fluffy.
Place frozen berries in a microwave safe bowl. Heat in 30 second increments stirring in between until the berries have a nice jam like texture. You can also heat them in a small saucepan over medium heat stirring frequently for 3-5 minutes
Add the blueberries to the butter mixture and mix starting on low speed and increasing to high speed. High speed in necessary to incorporate the ingredients, if they seem to be separating turn up the speed and continue to mix.
Add in the dry ingredients and continue to mix until they are well incorporated. The cookie dough will change color when you add the dry ingredients to the wet ingredients. It goes from a dark purple/blue to a lighter purple. Fold in the white chocolate chips, stirring until they are evenly distributed.
Place the cookie batter in the refrigerator for 30 minutes. When you're ready to bake preheat your oven to 400, and line a baking sheet with parchment paper. Using a scoop or spoon scoop out 12 even size balls of dough and place on the baking sheet 1-2 inches apart.
Bake for 10-13 minutes or until very slightly golden brown around the edges and the surface appears dry.
Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before moving to a cooling rack to cool completely.After cooling store the cookies in an airtight container .
Ingredients
Directions
In a medium bowl combine flour, baking powder and salt. Stir until well blended.
In the bowl of a stand mixer or in a large bowl using an electric mixer cream together butter, sugar and vanilla until well blended, light and fluffy.
Place frozen berries in a microwave safe bowl. Heat in 30 second increments stirring in between until the berries have a nice jam like texture. You can also heat them in a small saucepan over medium heat stirring frequently for 3-5 minutes
Add the blueberries to the butter mixture and mix starting on low speed and increasing to high speed. High speed in necessary to incorporate the ingredients, if they seem to be separating turn up the speed and continue to mix.
Add in the dry ingredients and continue to mix until they are well incorporated. The cookie dough will change color when you add the dry ingredients to the wet ingredients. It goes from a dark purple/blue to a lighter purple. Fold in the white chocolate chips, stirring until they are evenly distributed.
Place the cookie batter in the refrigerator for 30 minutes. When you're ready to bake preheat your oven to 400, and line a baking sheet with parchment paper. Using a scoop or spoon scoop out 12 even size balls of dough and place on the baking sheet 1-2 inches apart.
Bake for 10-13 minutes or until very slightly golden brown around the edges and the surface appears dry.
Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before moving to a cooling rack to cool completely.After cooling store the cookies in an airtight container .
Leave a Reply
You must be logged in to post a comment.