Tag: white chocolate

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Cookies Dessert

Fresh berry cookies are almost too good to be ‘blue’

Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.
Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.

When I was a kid, our Sunday morning breakfast tradition was having some sort of pastry before church. 

Most often, it was some mini donuts, but every so often, my parents would pick up a variety pack of jumbo muffins. I loved all the flavors, but I often opted for a big, cake-y blueberry muffin as my first choice.

I recently picked up a big container of blueberries and decided to make some cookies I’d been eyeing for awhile. Let me tell you: these were so, so delicious, and while they weren’t quite the same fluffy cake texture of a muffin top, that’s definitely what they reminded me of.

This comes from the blog “In Fine Taste.” You can find the original post at https://infinetaste.com/blueberry-lemon-white-chocolate-chip-cookies/. I added extra vanilla in my version and removed some extra lemon flavors.

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Blueberry White Chocolate Chip Cookies

Blueberry white chocolate cookies are big and soft with lots of blueberry flavor, a hint of lemon, and pops of white chocolate.
Course Dessert
Keyword blueberry, cookies, cream cheese, lemon, vanilla, white chocolate

Ingredients

  • 3/4 cup butter
  • 4 ounces cream cheese
  • 1 3/4 cups sugar plus more for rolling dough in
  • 1 egg
  • 2 teaspoons vanilla
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups flour
  • 1 cup white chocolate chips
  • 1 cup fresh blueberries

Instructions

  • Line two baking sheets with parchment paper and set them aside.
  • Cream the butter, cream cheese and sugar together. Beat for about two minutes until it’s light and fluffy.
  • Beat in the egg, vanilla and lemon juice for another minute until the batter is smooth.
  • Beat in the salt, baking soda and flour. Gently fold in the chocolate chips and blueberries.
  • Add a few tablespoons of sugar to a small bowl. Scoop dough out in about 1/4-cup scoops, and roll the dough ball in the sugar. Place the cookies about two inches apart on the prepared cookie sheets, and place the sheets in the refrigerator for one hour.
  • Preheat the oven to 350 degrees. Bake the cookies for 13 to 16 minutes or until the edges of the cookies are just browned. Let the cookies rest for 10 minutes before enjoying or transferring to an airtight container.

You could probably get away with using frozen blueberries for this, too, if you thaw them and drain them very well first.

We shared these with some friends, and I almost immediately got a request for the recipe. This makes huge, soft cookies that were so, so good.

And while they aren’t actually muffin tops, I think you could get away with eating these for breakfast, too. If anyone judges you, just don’t share your cookies with them.

This piece first appeared in print on March 4, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert

Do ‘nut’ miss out on some delicious cookies

These classic white chocolate chip macadamia nut cookies are a real crowd pleaser.
These classic white chocolate chip macadamia nut cookies are a real crowd pleaser.

According to the “New World Encyclopedia,” the macadamia nut hails from Australia originally, but once the Europeans discovered them in 1828, the evergreen trees they grow on eventually made their way to Hawaii in 1881.

It wasn’t long before they became a commodity, and while the United States produces quite a few, Australia is still the leader in growing them.

The website “Australian Macadamias” notes that the nuts were considered a delicacy by Aboriginal people and were used in trade and ceremonies for a long, long time. They even had a special legend for how macadamia nuts came to be.

I’ve always loved macadamia nuts. I will sometimes pick them first out of a bowl of mixed nuts, and every time I was ever approached over the years to buy cookie dough from my students, I opted for white chocolate chip macadamia nut dough.

To be honest, most of that dough ended up as a snack out of the freezer, but I really like the baked cookies, too, so I decided to whip up a batch this week—avoiding the temptation to polish off the dough before it made it into the oven.

The recipe I used comes from the blog “Back for Seconds” by Stephanie Brubaker. You can find the original at https://backforseconds.com/the-best-chewy-white-chocolate-macadamia-nut-cookies/2/. I doubled the vanilla in my version.

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White Chocolate Chip Macadamia Nut Cookies

These classic white chocolate chip macadamia nut cookies are a real crowd pleaser.
Course Dessert
Keyword cookies, macadamia nuts, white chocolate

Ingredients

  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 2/3 cup sugar
  • 4 teaspoons vanilla
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 cups flour
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups macadamia nuts

Instructions

  • Preheat your oven to 325 degrees.
  • In a large bowl, cream the butter and sugars together until very well combined.
  • Beat in the vanilla and eggs until smooth.
  • Beat in the salt, corn starch, baking soda, baking powder and flour. Stir in the chocolate chips and macadamia nuts.
  • Drop the dough about two inches apart in about two to three tablespoon scoops onto a baking sheet.
  • Bake for 10 to 12 minutes or until the cookies are golden brown around the edges.
  • Remove from the oven and let the cookies cool for about five minutes and them place them into an airtight container to keep them soft.

I wish I could say more of these cookies made it out of the house to be shared with others than they did, but we thoroughly enjoyed them over the course of the week.

They were a nice change from my normal inclination to make something with darker chocolate or oatmeal, and the taste of macadamia nuts always makes me think about summer, too.

It also makes me thankful to those folks in Australia thousands of years ago who first started harvesting those little treasures so that they made it to my kitchen in 2019.

This piece first appeared in print on April 4, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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