Ingredients
Scale
- 1/2 cup (120g) butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3.5 oz. (100g) white chocolate, chopped
- 4.3 oz. (120g) fresh blueberries
Instructions
- Add the butter to a small saucepan and melt over medium/high heat, keep cooking and stirring until you can see dark spots on the bottom of the saucepan and the butter starts to smell a bit nutty. Remove from the heat and pour into a bowl so the butter won’t brown more. Let cool down. Chop the white chocolate coarsely and set aside. Wash the blueberries and let drain.
- Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and blueberries and place the dough in the fridge for at least 2 hours.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
Notes
- Enjoy baking!