Blueberry Choco Chip Cookies Food

WHITE CHOCOLATE CHIP-BLUEBERRY COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BLUEBERRY CHOCO-CHIP COOKIES

Steps:

• In a bowl, combine flour, baking soda and salt.
• Blend well.
• In a mixing bowl, beat butter, sugar, brown sugar, and vanilla until fluffy and creamy.
• Beat in the instant pudding mix.
• Add eggs and beat well.
• Gradually beat in the flour mixture.
• Stir in chocolate chips and the dried blueberries.
• Mix well.
• Drop by rounded T. onto ungreased baking sheet or baking sheet with parchment paper.
• Bake at 375 degrees for 9-11 minutes or until cookies are lightly browned and crispy on the edges.
• Remove from baking sheet and cool on rack.

GLAZED BLUEBERRY CHOCOLATE CHIP COOKIE RECIPE

Steps:

• In a small bowl, combine the sugar, blueberry pulp and flour. Mix until it's as smooth as possible. Set aside.
• Set the oven and prep the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
• Make the batter. In a large mixing bowl, combine the butter, both sugars, salt and vanilla. Mix until it's smooth.Add the eggs and mix until it's as smooth as possible. It might look lumpy at this stage -- don't worry, as it will even out when you add the flour.Add the flour and baking soda and mix only until the flour is completely incorporated. (Do not mix any more than necessary.)
• Add mix-ins. Gently fold in the blueberries and chocolate. Some of the blueberries will break as you fold them in -- that's okay.
• Shape. Use a cookie scoop or tablespoon to shape the cookies into dollops (1 to 2 tablespoons each), about 2 inches apart, on the parchment-covered baking sheets.
• Glaze. Use a pastry brush to very lightly coat the surface of each dollop with the glaze. (If you don't have a pastry brush, you can use a teaspoon to drizzle it on top, and then spread it with the back of the spoon.)Sprinkle each one with a bit of the coarse salt.
• Bake. Bake in the preheated 350°F oven just until the cookies are golden along the edges, 10 to 12 minutes. They should still look doughy when you remove them from the oven -- they will firm up a bit as they cool.
• Cool. Leave them on the baking sheet to cool for at least 15 minutes.

BLUEBERRY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY DROP COOKIES

Steps:

• In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
• Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
• Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.