NTUC was having an offer on blueberries so I decided to buy a few packets. Then I started to look for recipes that would use up my bounty.
This cookie is almost an overkill with white chocolate chips and blueberries bursting out. But it tastes so good. Definitely a repeat item.
I’m replicating the recipe from this website with an interesting name “We Are Not Martha but that doesn’t mean we aren’t going to try.” I totally agree with its sentiment. If you go to the website it has photos showing the process of making the cookies.
- 1.5 sticks unsalted butter, softened (3/4 cup)
- 1 cup light brown sugar
- 1 egg, room temperature
- zest from 1 lemon (I added 1 teaspoon lemon juice cos I like it lemony)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup white chocolate chunks (I used chips from Phoon Huat)
- 1 cup fresh blueberries, washed and towel dried
- Preheat your oven to 375 degrees (190 degrees Celsius).
- First, in the bowl of an electric mixer, cream together your butter and brown sugar.
- Next, add the egg, lemon zest, and vanilla (I substituted lemon juice for vanilla).
- In a separate bowl, mix the flour, salt, and baking powder. In batches, slowly begin adding the mixture until incorporated with the butter mixture.
- Now, gently mix the white chocolate chunks in. Mix the blueberries next.
- Using an ice cream scoop, drop balls of the dough onto an ungreased cookie sheet, making sure to leave about 1-inch between each.
- Bake for 11-13 minutes, until the edges have started to brown.
- Transfer all of the cookies to wire racks and let them cool.
The website suggests you can put ice cream between 2 cookies and turn them into an ice cream sandwich, much like our traditional ice cream bread? That would be seriously sinful! I haven’t tried that yet.