Subscribe
Previous Post
I wanted to share one of the recipes from my cookbook in case you wanted to pre-test it. This is one of my favorites, and very unusual- blueberry white chocolate chip cookies. I developed these because I loved the blueberry white chocolate muffins I made so much. I kept thinking that it would make such an awesome flavor combination in the right cookie-and I was right!
These are crispy on the outside, chewy on the inside, with a buttery combination of flavors that just keep revealing themselves as you eat: lemon, white chocolate, nutmeg, blueberry…
The trick to these, if there is one, is to take them from the oven slightly under-done so that they finish cooking as they cool. The dried blueberries keep them moist for longer than usual if they last past the first day. Please, if you do try these? Leave a comment and let me know what you think. I am horridly nervous about the cookbook.
If you want a more decorated cookie you can drizzle melted white chocolate across them, but flavor-wise it is quite unnecessary.
If you use all butter the cookies will be greasy and flat. If you use all shortening they will be tasteless. Lately I have had more people that usual emailing me and telling me the recipes are not good. Then they list all the changes they made.
Can I just say that when I develop a recipe it usually is over several bakings? I normally try numerous possibilities before I post the recipe. If you change it you are likely to revert to something I all ready tried and discarded as not being good enough. :) If you change the recipe and it fails, well there is nothing I can do about operator error, is there?
One thing I have noticed is that flour varies from brand to brand and even bag to bag. You may need to use a little more or a little less to get the perfect texture. Be willing to experiment.
Blueberry White Chocolate Cookies
- ½ cup unsalted butter
- ½ cup shortening
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons grated lemon peel
- 2¼ cups all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried blueberries
- 1½ cups white chocolate chips
1. Preheat oven to 350°F. Line a cookie sheet with
parchment or silpat.
2. Cream together butter, shortening, and both sugars.
Add eggs, vanilla, and lemon peel; beat until well
blended.
3. Mix dry ingredients together; stir into creamed
mixture. Blend well; add dried blueberries and white
chocolate chips.
4. Drop by generous, rounded teaspoonfuls onto
parchment baking sheets. Keep cookies about 2″
apart. Bake 8–10 minutes, removing from oven when
just barely done.
5. Cool on pans 5 minutes; remove to cool
4-5 dozen depending on size and how much dough you eat
154 days ago
[...] whitechocolate archive.blisstree.com [...]
Can you use fresh bluebeeries?
I made these the other day for our B&B guests. They were a hit. I have to admit that I changed some things, I used only butter and did not add the lemon (I miss the lemon flavour though) as we cannot always get yellow lemons in Mexico. I will certainly use this recipe again and with the lemon when I can find them. Wonderful cookie. My theory on the fresh blueberry conversation would be you would have to “eat” all the cookies the day they were baked … but not sure this would be an issue.
to be honest, i’ve tried blueberries & Cranberries and i like the cranberries more
but today im going to try currents….
will HAVE to try these! yum!
how much lemon peel?
don’t complain about people changing your recipes if you can’t list all the required ingredents.
968 days ago
[...] Blueberry White Chocolate Cookies [...]
1023 days ago
[...] Sweets, Strawberry Margarita Pie from Annie’s Eats, Moroccan Rice Pudding from asankhana, Blueberry White Chocolate Cookies from Baking Delights, Banana Nutella Bread from Barbara Bakes, Cinnamon Churros from bFeedMe, Warm [...]
I found your recipe after getting some red, white and blue cookies in the mail as a gift from “One Smart Cookie”…they were made with cranberries and blueberries…and white chocolate. In answer to your question…yes, they can be made with dried cranberries. I immediately went to the grocery store for ingredients and found a package mix of dried cranberries, cherries and blueberries and made some. Not quite the ones that came as a gift,but great enough to love the recipe. As I throw a huge July 4th bash…these will be a staple for the homemade ice cream we make every year. Thanks! Lynnette
these look great. wonder if half cranberry/half blueberry would work so you could make a red, white & blue batch?
Hello!
I just baked these cookies tonight and they are absolutely DEVINE! I love the combination of all the flavors. Lemon, blueberry, chocolate, and nutmeg! All my favorites! Have you ever thought about possibly using fresh or frozen blueberries? Thanks for the great recipe! I’ll definitely have to buy your cookbook when it comes out!
Ooo, you definitely have me sold on your cookbook from this post. These cookies look stellar. I love the combination of blueberry and white chocolate–and you’re so right: you rarely ever see this combo in a cookie. I’m glad you’ve rectified that issue. These look totally delicious!
These sounds YUMMY! I think we are going to try them for this round of Operation Baking GALS to send to our military! I will let you know how they turn out!
I love the addition of nutmeg. These would be perfect for the 4th of july served on a red napkin. Red, white and blue! :)
Like the idea of the blueberries keeping the cookie moist… well I like all the flavors too!
Marye: Where do you get your dried blueberries? Looks YUMMY!
Mmmm! I starred these in my google reader.