Blackberry Cookies
User Reviews
4.8
Blackberry Cookies
Description
Blackberry Cookies are made by pureeing fresh or frozen blackberries into a smooth puree, which is then blended into creamed butter and sugar along with vanilla extract to flavor the dough. The dry ingredients—flour, baking soda, and salt—are incorporated afterward, and semi-sweet chocolate chips are folded in for pops of chocolate.
The dough is notably soft, requiring chilling for at least 30 minutes to chill and reduce spreading during baking. This chilling also allows the natural reaction between the blackberries and baking soda to alter the dough's color to a distinctive blue-grey tone, which intensifies slightly after baking. Pressing chocolate chips on top of cookies after baking adds a decorative touch.
The cookies bake quickly until the edges are set but not overcooked, preserving moisture and tenderness. The final texture is soft and chewy with a balanced sweetness from the fruit and chocolate, accompanied by subtle vanilla notes.
The recipe warns against overworking the dough to avoid toughness and notes the color change is a natural reaction. Chilling the dough is essential for controlling spread and achieving the intended texture.
Ingredients
- ¾ cup blackberry 100g, frozen or fresh
- ⅓ cup butter softened, 75g
- ½ cup granulated sugar 100 g
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour plain flour, 185g
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips 70g
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with baking paper or a silpat.
- Thaw the frozen blackberries, either in a pan on the stove or in the microwave, then puree with a hand held immersion blender. Set aside to cool. You should have ½ cup of blackberry puree.
- In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the cooled blackberry puree and vanilla and beat well.
- In a small bowl, whisk together the flour, baking soda, and salt, then add to the blackberry mixture and stir by hand to combine. Fold in the chocolate chips (reserving ¼ of them to add to the cookies after baking.
- The dough will be very soft, so cover the dough and chill in the fridge for at least 30 minutes.
- Roll tablespoonfuls of the dough into balls, place them onto the cookie sheet and press down slightly.
- Bake the cookies for 8-10 minutes or until the edges are set. Cool on the tray for a few minutes, then press the remaining chocolate chips onto the cookies. Transfer to a cooling rack to cool completely.
Notes
- Chill the cookie dough for at least 30 minutes to prevent spreading and maintain a tender texture.
- Press remaining chocolate chips onto the cookies after baking for a decorative look.
- The blue-grey color in the dough and cookies is a natural reaction of blackberries with baking soda and will deepen after baking.
- Avoid overworking the dough to prevent a tough or chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 116mg | 5% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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