There are a lot of mediocre cookies in the world. I'm thinking particularly of chocolate chip style cookies - there are a lot of ways to go wrong. I am not a fan of cakey cookies, that don't spread enough and stay high and puffy in the middle. I don't them totally crispy either, they should be thin, just crisp on the outside, but should definitely have chewy, nearly underdone middles.
These ones, from cookie genius Dorrie Greenspan, really meet all my cookie requirements. They are thin and spready and have wonderfully wrinkly tops. They stay chewy in the middle and have perfectly crisp edges. You can go traditional and use chocolate chips and maybe some walnuts. Or you can try white chocolate, pistachios and blueberries like I did here. Both ways are great.
You can use dried blueberries if you can't find the freeze dried ones, just don't use fresh or frozen, they'll make the cookies goopy. Freeze dried fruit is kind of hard to find, but you can order it online or check a camping supply store. Feel free to substitute another freeze dried fruit or dried fruit. I think raspberries would be great in these too.
blueberry, white chocolate & pistachio cookies
adapted from Dorie Greenspan
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup butter, at room temperature
- 1 cup sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup white chocolate, chopped
- 1/2 cup pistachios, toasted and chopped
- 1/2 cup dried or freeze dried blueberries
Preheat oven to 375° and line a baking sheet with parchment paper.
Combine flour, baking soda and salt in a medium bowl. Beat butter in a stand mixer or with a hand mixer, until smooth and fluffy. Add sugars and continue to beat until well combined. Add vanilla, and eggs one at a time, mixing well between after each. On low speed, add in flour mixture, mixing until just combined. Stir in chocolate, pistachios and blueberries with a spatula.
Scoop 2 tbs mounds of dough onto baking sheets. They will spread a lot, leave 2 inches between cookies. Bake around 10 minutes, turning sheet halfway through baking.