Chocolate Covered Blueberry Chocolate Chunk Cookies
I do not live near a Trader Joes.
This makes me sad. Sad, I tell you.
But while in Atlanta, I took a little field trip with my RockHer gals to Trader Joes, and I loaded up. Some of the loot I carried off included Pretzel Buns (Oh.My.God.), Fontina Cheese, gnocchi, and chocolate covered blueberries.
I know, right?
Chocolate Covered Blueberries. Sweet, tart, rich and delicious. The perfect pairing for a cream cheese based cookie studded with dark chunks of great quality chocolate. I used Scharffen Berger for this recipe, and trust me, it did not disappoint.
The cookies are very easy to pull together on a late summer afternoon, and deliver deliciousness in a matter of minutes. Serve them with a scoop of vanilla ice cream, or, better yet, a scoop of blueberry sorbet.
Yum.
Chocolate Covered Blueberry Chocolate Chunk Cookies
Yield: 30 medium to large cookies
Ingredients
- 1/2 cup Browned Butter
- 3 ounces Softened Cream Cheese
- 2/3 cup Sugar
- 1/2 cup Light Brown Sugar
- 1/3 cup Dark Brown Sugar
- 2 large eggs
- 1 Tablespoon Vanilla
- 1 3/4 cup AP Flour
- 1/2 teaspoon Baking Soda
- 1/4 cup Coach’s Oats*
- 1 1/2 cups Chocolate Chunks
- 1/2 cup Chocolate Covered Blueberries
- Sea Salt, to top (I used Beanilla Vanilla Sea Salt)
Directions
- Preheat Oven to 325. Prepare 2 baking sheets with parchment or SilPat. (I use SilPat)
- Combine browned butter, cream cheese and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add eggs and vanilla and beat until well combined.
- Stir in flour and baking soda on low speed until just combined.
- Stir in oats.
- Stir in chocolate chunks and chocolate covered blueberries until just mixed.
- Spoon batter onto prepared baking sheets. Cookies do not have a tendency to spread. Sprinkle with a bit of sea salt. Bake 13-15 minutes, or until edges are lightly browned. Serve and enjoy!
*I used Coach’s Oats, and this recipe was perfect for them. If you opt to use Instant Oats, use 2 additional Tablespoons oats than called for.
