Maple Cinnamon and Blueberry White Chocolate Chip Cookies
I think I’ve got a thing for title gore and against SEO writing. Google is going to hate me for this title but I just needed to push it in your face that these cookies have ALL THE GOOD THINGS. Cinnamon, maple syrup, blueberries, and chunks of white chocolate. This is somehow summer, fall, and winter shoved into a morsel and crammed into your mouth. And you’re going to love every second of it.
Normally I’m all about eating seasonally, which is why I am not a blueberry person when the leaves start to fall. Blueberry season here in Kentucky runs from June to August. Outside of that, you’re going to get some blueberries that have been shipped in and aren’t as fresh. But this year I froze some so I would have some little blue dots of joy in the cold months. I’m glad I did, because when the cravings hit and I pulled them out for this recipe, I struck a winner.
This recipe riffs off my Brown Butter Chocolate Chip Cookies, using the same basic recipe with some modifications. I really love to take old recipes like this and give them new life, like I talked about when I made the classic german spice cake from an old cookbook or when I took an old peanut butter cookie and spiced it up. It’s fun to see the different ways you can take one simple recipe and make it your own!
Because I’ve swapped some of the sugar for syrup, we’re using melted butter, and blueberries have moisture in them…this is a wet dough. I’ve increased the flour content to help soak some of that up, but this really needs to chill for 48 hours to harden up and let the flavors meld together. If you can’t wait that long, I’d recommend using freeze-dried blueberries that have been pulsed to a powder in a food processor (and then your cookies will be straight up purple, which could be fun). Even if you’re trying to rush this one, pop it in the freezer for as long as you can stand, or else you’ll just have messy cookies that run into each other. It’s not always fun to wait for cookies, but it’s worth it.
If you give this recipe a shot, let me know how it goes! It was a bit of an experiment so I’m looking forward to seeing if it can be replicated. I know you got this! Until next time, here’s to good drinking, great eating, and even better living.
Maple, Cinnamon, and Blueberry White Chocolate Chip Cookies
- 1 cup butter (2 sticks)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup frozen blueberries
- 4 oz white baking chocolate (a bar broken into shards or chunks)
- First, brown the butter in a saucepan over medium heat. Check it often to make sure it's not burning, and take it off the stove when there are brown bits at the bottom and the liquid fat is a beautiful amber color (about 5-10 minutes depending on your heat level). Immediately transfer to the fridge to chill for at least 10 minutes, preferably 20.
- In a large bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer, combine the sugars, maple syrup, and vanilla. Add the cooled brown butter, scraping the bottom of the pan to bring up all of the browned solids. Beat on medium until well combined, 3-5 minutes. Add eggs one at a time and beat until incorporated.
- Turn your mixer to the lowest setting and gradually add the dry ingredients until everything is well mixed. Turn off the stand mixer and remove the bowl. Take a spatula and fold in the blueberries and white chocolate, being careful to avoid bursting blueberries if you can. When everything has been mixed together, cover and place in the fridge for 48 hours or the freezer for at least 3 hours to firm up the dough.
- Preheat the oven to 375°F. Line a cookie sheet with parchment paper and place balls of dough 2" apart. Bake for 10-15 minutes depending on your oven (13 was my sweet spot) and let cool. Berries bursting is normal; embrace the purple crime scene and enjoy these cookies in whatever season you love!
- These cookies stay pretty flexible and chewy due to the high brown sugar content. For firmer or crunchier cookies, use pulverized freeze-dried blueberries, and/or reduce the amount of brown sugar/maple syrup and increase the amount of white sugar. Make sure whatever proportions you use, there’s 1 1/2 cups of sweetener in there.