As in typical fashion, I was gettin’ my groove on in the kitchen this morning. Today’s Pandora station of choice: “Yacht Rock.” If you’ve not stumbled up this, without question, you need to add this to your repertoire. I say that assuming most of my readers were born in the 70’s, having come to their true understanding of music in the 80’s.
One of my friends recently wanted me to bake chocolate blueberry muffins, but as a twist of fate I stumbled upon this fabulous recipe. I say that without explaining my failure (yet).
So teachers are notorious for not reading directions (I know, ironic considering we ask our students if they’ve read the directions before saying they don’t understand what to do). I am no exception. I NEVER pre-read recipes, and when I do actually read them while cooking/baking, I don’t read them carefully. Stupid kitchen arrogance!
While singing and dancing along to the Doobie Brothers, I skipped reading the part about refrigerating the dough. In the author’s blog, she said to chill if for an hour. This may have been my problem.
These cookies are delicious!!! And easy. When you bite into it, the blueberries burst and mix into the rich, chocolatey flavor. Wow! (That’s sincerely my best description, “Wow!”)
The only problem I had was that the cookies, once removed from the oven, fell apart easily (like crumbled the second you picked one up, “fell apart”). It was either the lack of chilling the dough or the fact that I added a cup of semi-sweet chocolate chips (because, well why not?). Well, maybe there wasn’t enough dough to hold both the blueberries and chips together. Oops, my bad.
When I give these a go the next time (and there will be a next time), I’ll double the dough and keep the same amount of blueberries and chocolate chips. Because we all know I’m not omitting the uncalled for chocolate chips. Because, why not have extra chocolate in a blueberry chocolate cookie?
Blueberry Chocolate Cookies (recipe care of cupcakes for dinner)
INGREDEINTS: 10 tbsp butter (softened), 1/2 cup sugar, 1/2 cup dark brown sugar (packed), 1 large egg, 2 tsp vanilla extract, 1 cup flour, just under 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups blueberries
DIRECTIONS: Mix the butter and the two sugars together until smooth. Then add the egg and vanilla and stir to combine. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Then add the dry ingredients to the wet and mix until just combined. Fold in the blueberries, try not to burst any but it’s totally fine if you do. Place the dough in the fridge to chill. Preheat the oven to 350F and scoop heaping tbsps of dough onto an ungreased cookie sheet, at least and inch apart.Bake for 10-12 minutes until they seem just slightly underbaked. Allow them to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.