How adorable are these blueberry chocolate chip cookies?! Soft and chewy and full of that natural blueberry color. Made with frozen wild blueberries and packed with semi-sweet and milk chocolate chips. Did I mention that they're eggless? Enjoy a spoonful of cookie dough while you can.
½cupmilk chocolate chipsplus extra chocolate chips for topping
Instructions
In either a microwave-safe bowl or on the stovetop in a saucepan heat the frozen blueberries until they’ve become soft and start to burst.
In a large bowl use a hand mixer to cream together the butter and sugar.
Once the blueberries have cooled beat them and the vanilla into the creamed butter and sugar mixture.
In a separate large bowl sift together the flour, baking powder, and salt.
Add the flour mixture to your wet mixture a third at a time, beating to combine until all of the flour is incorporated.
Add in the semi-sweet and milk chocolate chips.
Chill dough in the fridge for roughly 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or Silpat.
Using a medium cookie scoop, form dough balls with the chilled cookie dough.
Press each dough ball into a small bowl of chocolate chips. Then place the dough balls onto the baking sheet.
Bake for 8-12 minutes. Cool completely on a cooling rack before snacking!
Notes
When warming the blueberries, don't drain the juice. Add all the blueberry juice to the dough as well. These juices help aid in that deep purple color.Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bakes evenly in the oven.For the best results, don’t skip chilling your dough. Not chilling your dough will result in very flat and likely overcooked cookies.