Description
Delight in these soft and moist blackberry cookies bursting with fresh fruit flavor and gooey chocolate chips. Made with pureed blackberries, these cookies offer a unique twist on a classic chocolate chip cookie recipe, perfect for a sweet snack or dessert.
Ingredients
Fruit Puree
- ¾ cup (100g) frozen or fresh blackberries
Wet Ingredients
- ⅓ cup (75g) butter, softened
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ⅓ cups (185g) all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Add-ins
- ½ cup (70g) chocolate chips
Instructions
- Preheat and prep: Preheat the oven to 350°F (180°C). Line a cookie sheet with baking paper or a Silpat to prevent sticking.
- Prepare blackberry puree: Thaw the frozen blackberries using a stovetop pan or microwave. Once thawed, puree with a handheld immersion blender until smooth. Set aside to cool, ensuring you have ½ cup of puree.
- Cream butter and sugar: In a medium bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Combine wet ingredients: Add the cooled blackberry puree and vanilla extract to the creamed butter and sugar. Beat well to combine all flavors evenly.
- Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly.
- Form cookie dough: Gradually add the dry mixture to the blackberry mixture and stir by hand until just combined. Fold in chocolate chips, reserving ¼ of them for topping after baking.
- Chill dough: The dough will be very soft. Cover it and refrigerate for at least 30 minutes to firm up for easier handling.
- Shape cookies: Roll tablespoonfuls of the chilled dough into balls. Place them spaced apart on the prepared cookie sheet and gently press down to flatten slightly.
- Bake cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but centers remain soft.
- Add topping and cool: Remove cookies from the oven and cool on the tray for a few minutes. Press the reserved chocolate chips onto the warm cookies, then transfer to a cooling rack to cool completely.
Notes
- Ensure the blackberry puree is fully cooled before mixing to avoid melting the butter.
- Chilling the dough is important for better cookie shape and texture because the dough is very soft due to the puree.
- You can substitute fresh blackberries if preferred; just puree and measure as directed.
- Be careful not to overbake the cookies; they should look set at the edges but still soft in the center.
