With the inspiring summer weather and a desire for a healthy dessert, I searched for a Blueberry Chocolate Chip Cookie recipe and discovered this one from Stir Taste Smile. For the special ingredients, I added 1 cup Dried Blueberries from Costco and 1 cup Nestle Chocolate Chips (any type of chocolate chips will do). Then, 1 cup of Quick Oatmeal from Aldi.
Each of these ingredients added to the delicious final product of the cookies. To add more texture, I melted 1/2 cup Nestle Chocolate Chip Cookies and drizzled the chocolate over the cookies while that sat on a cooling rack. For melting chocolate, add the chips into a microwave safe bowl and heat the chocolate for 30 seconds at a time, stirring the chips between cycle, until melted.
Stir Taste Smile - Blueberry Chocolate Chip Cookie Recipe:
https://stirtastesmile.com/blueberry-chocolate-cookies
OATMEAL BLUEBERRY CHOCOLATE CHIP COOKIE INGREDIENTS
- 8 tablespoons (113 grams) salted butter melted and cooled but still liquid, do not use hot butter
- ½ cup (110 grams) packed dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspons vanilla extract
- 1 ¼ cups (180 grams) all purpose flour
- ½ teaspoon baking soda
- heaping ¼ teaspoon kosher salt use ½ teaspoon kosher salt if you're not using salted butter
- 1 cup (181 grams) dried blueberries use the full amount or else the cookies will spread too much
- 1 cup (171 grams) dark chocolate chips dark is best
My (Rachel's) ingredient additions:
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- 1 cup Dried Blueberries
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- 1 cup Nestle Chocolate Chips
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- 1 cup Quick Oatmeal
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- For more flavor and texture: 1/2 cup Nestle Chocolate Chips
INSTRUCTIONS
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Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
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In a large bowl, beat the cooled down melted butter with the brown sugar and granulated sugar until smooth. Add the vanilla extract, egg, and egg yolk, and mix until just combined—do not over beat.
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Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated. Add the chocolate chips and blueberries.
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Beat until fully combined. Divide the cookie dough into 12 balls.
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Roll them smooth before placing them on a baking sheet. Place them 2-3 inches apart, baking one sheet at a time. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 10-12 minutes; they will look underbaked but will continue to cook as they cool. The edges will look set but the centers will look soft.
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Immediately after removing the cookies from the oven, use a round cookie cutter or small bowl to gently "scoot" the edges by pushing the sides inward shaping them into thicker, perfectly round cookies. Scooting the cookies not only makes them round but creates the perfect texture, chewy edges and fudgy centers.
Enjoy this recipe and share with family & friends this summer!
With love & care,
A Taste of Hospitality
