As berry season winds to a close – and pumpkin, apple, pear, cinnamon, nutmeg season starts to creep up on us, I thought I’d post one last farmer’s market berry recipe. I actually made chocolate blueberry cookies about two months ago but I’ve been hoarding the recipe. But I’m very excited to share them now.
These remind me of those brookside chocolate covered blueberry things, which if I’m perfectly honest are a weakness of mine and once a bag is opened I’ll eat the whole thing in one go.
These cookies are delightful. They’re not too sweet, they’re the perfect amount of chocolate-y and the blueberry flavor comes out just enough. They are a wetter cookie, so you’ll want to keep them in a loosely covered container, otherwise they’ll get soggy.
As I like to do on this site, I’ve made this recipe really easy to toss together (I really do only throw in a complicated recipe every so often promise!). You really just mix everything together in one bowl. Toss in the flour last and mix until just combined.
Then gently fold in the blueberries. Try not to pop any of the because it will make your dough a little soggy. It’s not a big deal and will still taste delicious, it will just be a little bit more difficult to handle.
After it’s stirred up, put the dough in the fridge for an hour. Trust me. Don’t skip this. It’ll make the cookie dough more manageable and if you don’t chill it your cookies will be flat as paper. Delicious crumbly, way too flat.
But then you just scoop rounded tablespoon sized balls onto a cookie tray and bake!
Then you eat them all! I mean they’re chocolate BLUEBERRY cookies. Full of fruit. Which means they’re totally healthy for you and not at all anything to be ashamed about eating all of!
Ingredients
- 10 tbsp butter, softened
- 1/2 cup sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup flour
- Just under 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries
Instructions
- Mix the butter and the two sugars together until smooth. Then add the egg and vanilla and stir to combine.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Then add the dry ingredients to the wet and mix until just combined.
- Fold in the blueberries, try not to burst any but it's totally fine if you do. Place the dough in the fridge to chill.
- Preheat the oven to 350F and scoop heaping tbsps of dough onto an ungreased cookie sheet, at least and inch apart.
- Bake for 10-12 minutes until they seem just slightly underbaked. Allow them to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
