Description
Delicious cookies combining the rich flavor of browned butter with sweet blueberries, accented by a crunchy streusel topping.
Ingredients
Scale
- 1/4 cup Water
- 1 cup blueberries (fresh or frozen)
- 1/2 cup granulated Sugar
- 1 tablespoon Cornstarch
- 1/3 cup water (for the slurry)
- 1 cup unsalted butter (for browning)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 Large egg (room temperature)
- 1 Large egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons Cornstarch
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 cup light brown sugar
- 3/4 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 4 tablespoons unsalted butter (chilled)
Instructions
- Start by preparing the blueberry compote. In a medium saucepan, combine the water, blueberries, and granulated sugar over medium heat.
- Stir the mixture gently to prevent the blueberries from bursting.
- Allow this mixture to simmer for about 5-7 minutes, or until the blueberries have broken down and become saucy.
- In a small bowl, create the slurry by mixing cornstarch with the 1/3 cup of water. Whisk it well until smooth.
- Slowly pour the slurry into the simmering blueberry mixture while continuously stirring. This will help thicken the compote.
- Continue to cook for an additional 1-2 minutes until the compote thickens.
- Remove from heat and let it cool down while you prepare the cookie dough.
- Next, prepare the cookie dough by browning the unsalted butter. In a medium saucepan, melt the butter over medium heat.
- Continue to cook the butter, stirring frequently until it turns a golden brown color and gives off a nutty aroma.
- Once browned, remove it from heat and let it cool for a few minutes.
- In a large mixing bowl, combine the browned butter with light brown sugar and granulated sugar. Mix well until well combined.
- Add the room temperature egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix again until smooth.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Finally, fold in the cooled blueberry compote gently, making sure not to break the blueberries.
- Once the dough is ready, shape the cookies using a cookie scoop or spoon to portion out the dough onto a baking sheet lined with parchment paper.
- Space the cookie mounds about 2 inches apart because they will spread while baking.
- Cover the baking sheet with plastic wrap and place it in the refrigerator. Chill the cookie dough for at least 30 minutes to an hour.
- When ready to bake, prepare the streusel topping by mixing chilled butter, all-purpose flour, light brown sugar, ground cinnamon, and salt together until it resembles coarse crumbs. Set aside.
- Preheat your oven to 350°F (175°C).
- Take the chilled cookie dough out of the refrigerator and sprinkle the streusel topping generously over each cookie mound.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the tops look set.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or coffee. Store in an airtight container for up to 5 days at room temperature or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cookies, blueberry, dessert, browned butter, baking