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(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 www.keepitsweetdesserts.com

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

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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

 

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