(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.
Author: Lauren Lilling - from
Recipe type: Dessert
Makes: 30 large cookies
Ingredients
(1 cup) unsalted butter, softened
(~1⅓ cups packed) light brown sugar
(~1/2 cup) granulated sugar
(2 large) whole eggs at room temperature
(2 teaspoons) vanilla extract
(~3 cups) all-purpose flour
(1 teaspoons) baking soda
(1 teaspoon) salt
(~1 cup) white chocolate chips
(~1½ cups) fresh blueberries, washed and dried
Instructions
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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
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Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
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Add egg and vanilla, mix on medium speed until well combined
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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
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Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
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Chill dough for 24 hours for best results (minimum of 2 hours) before baking
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When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
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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
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Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
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Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat
