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blueberry white chocolate brown butter cookies

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2014/07/29/blueberry-white-chocolate-brown-butter-cookies/

yield 18 serving(s)
cook time 10 Min
method Bake

Ingredients For blueberry white chocolate brown butter cookies

  • 2 1/2 c
    all-purpose flour, spooned and leveled
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 c
    unsalted butter
  • 1 c
    packed dark brown sugar
  • 1/2 c
    white sugar
  • 1 Tbsp
    vanilla extract
  • 1
    egg + 1 yolk, room temperature
  • 1 c
    white chocolate chips
  • 1
    fresh blueberries, washed and dried

How To Make blueberry white chocolate brown butter cookies

  • 1
    Sift together the flour, baking soda, and salt; set aside. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
  • 2
    Once butter has cooled, cream together the butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and blueberries by hand.
  • 3
    Roll 4 tablespoons (1/4 cup) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside. Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours or freeze until a few hours before ready to eat.
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