I’ve been on a chocolate cookie/cupcake/anything dipped in chocolate kick lately. Chocolate of any sort really. It’s getting a little out of control. I should probably give my sweet tooth a rest and try my hand at something a little more savory…ehh…….maybe next week.
But first, let’s chat about these cookies.
About a year ago, I made these turtles and kind of forgot about them until last week. I remember really enjoying the combo of sweet, salty and chocolaty so I wanted to try it out in cookie form. If you don’t remember the turtles, I bet you remember these cookies. I used the same base and switched up the add-ins. Super soft and chewy. Almost like a brownie but still a cookie. I only used a 1/4 cup of almonds because I don’t like my cookies as nutty, but feel free to add more if you would like. But whichever you decide, make sure you try out this chocolate cookie recipe, you won’t be disappointed.
Blueberry Almond White Chocolate Cookies
- 4 oz bittersweet chocolate, roughly chopped
- 8 tbsp butter (1 stick), cut into cubes
- 2 large eggs, room temperature
- 3/4 cup brown sugar (firmly packed)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup dutch process cocoa
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup white chocolate chips
- 1/2 cup dried blueberries
- 1/4 cup almonds, roughly chopped
1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
2. Whisk together flour, cocoa, baking soda and salt. Set aside.
3. Melt the butter and bittersweet chocolate over low heat or in a double broiler. Remove from heat and add the vanilla.
4. In a separate bowl, on medium speed beat sugar and eggs until light and fluffy, about 3 minutes. Reduce speed to low and beat in chocolate mixture until well combined. Add the flour mixture and gently stir until just combined. Fold in white chocolate chips, dried blueberries, and almonds. Stir until combined.
5. Using a medium cookie scoop (about 1 1/2 tbsp), place dough onto prepared cookie sheet. Bake for 10-12 minutes. Allow to cool for 2-3 minutes on pan before transferring to a cooling rack.