Generally, when I have a food idea it just strolls all “Let’s All go to the Lobby” stylez into my head. I know exactly what I want the food item to be like in terms of taste, texture, and appearance from the outset. The difficulty lies in trying to turn a culinary fever dream into a reality. And sometimes that means having to really rework a recipe and, perhaps, abandon a key ingredient because it’s simply not right for the part. Such is the case with these Blueberry Vanilla Chip Cookies.
This recipe is not what you think, and for that I’m sorry. I hate to start anything on a negative note, but I should warn you about an impending slight disappointment – please note I said “slight” not devastating – and that disappointment is as follows: there are no fresh blueberries in the following recipe for Blueberry Vanilla Chip Cookies.
The embellished letter at the beginning of this post is misleading, I know. I made that illustration before I realized that there is a VERY good reason why fresh fruit isn’t often found in cookies. I made these Blueberry Vanilla Chip Cookies with fresh blueberries and the word “moist” doesn’t even begin to cover it. By the second day of their lifespan they were more muffin than cookie and could not make the trip from plate to mouth intact.
After this blunder, I wondered if anyone else would’ve been so stupid as to make the same fresh fruit mistake, or was this common cookie knowledge? I mean, of course, that would happen! How could a cookie maintain its crispness with an ingredient as juicy as fresh blueberries? What made me feel even more like a cookie noob was the fact I was shooting for a crisp chewy cookie! I even had Handle the Heat’s foolproof guide to everything cookie holding my hand through the process and I still screwed it up.
This is a very long, self-deprecating story that is probably making your eyes to glaze over, but I feel I have to explain why my last gasp of summer recipe has absolutely no summer produce it in. I suppose the upside of swapping fresh blueberries for dried is now you can make these cookies all year long, also dried blueberries are freaking delicious and belong on every salad of all time.
The take home points from this beleaguered tale of these Blueberries Vanilla Chip Cookies is 1. I would never leave you with a subpar recipe even if it means sacrificing my cookie ego and 2. when it comes to cookies, I have no idea what I’m doing so why even try to have an ego about it.
I can promise this recipe is good and you know how I know that? Because Handle the Heat did most of the heavy lifting. Tessa, you are a cookie goddess! Also, these cookies taste like berries and cream, which if you think about it, really is the taste of summer. So even without the summer fruit, these Blueberry Vanilla Chip Cookies kind of are a last gasp of summer recipe.
- 3 oz (85 grams) white chocolate
- 1 vanilla bean
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 tablespoons light corn syrup (I used Crown’s Lily White)
- 1 large egg
- 1 tablespoon heavy cream
- 1 batch vanilla chips (see above)
- 1 cup dried blueberries
- Split the vanilla bean in half lengthwise. Using the back of your knife, scrape the vanilla bean’s caviar out of the pod.
- Place white chocolate and vanilla caviar in a small microwave-safe bowl. Heat the chocolate and vanilla in the microwave 15 seconds at a time, stirring in between, until the chocolate is melted and the vanilla caviar is fully integrated.
- Pour the chocolate and vanilla mixture in a plastic piping bag. Trim the tip of the bag to form a small hole.
- Pipe the chocolate onto a baking mat or parchment paper, mimicking the size and general shape of commercial chocolate chips.
- Once you’re finished piping the chips, pop them in the fridge and let them sit for at least a half an hour. When the chips are set they should just pop off of the paper or baking mat.
- Preheat the oven to 350?F.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a stand mixer, place butter, granulated sugar, brown sugar and corn syrup. Mix on a medium speed until the mixture is light and fluffy - about 3 minutes.
- Without stopping the mixer, add the egg and the heavy cream. Continue to beat the butter mixture until the egg and cream are fully incorporated.
- Stop the mixer and scrap down the sides of the bowl. Restart the mixer at a low speed and slowly add the flour mixture to the butter mixture.
- Remove the mixing bowl from the mixer and fold the blueberries and vanilla chips into the finished cookie dough.
- Using an ice cream scoop, place six scoops of cookie dough on either a greased baking sheet or a baking sheet lined with a silicon baking mat. Make sure the scoops are evenly spaced.
- Bake the cookies for 15 minutes or until the edges are crisp and quite brown. Remove the cookies from the oven and leave them to sit on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.
- Repeat with the remaining cookie dough - you should be left with 16-20 cookies total depending on how big you make them.