Second, some of you may wonder why I call for frozen blueberries when we are in the middle of blueberry season. To begin with, I wanted to create a recipe that could be made any time of year, so I knew I wanted to use frozen or canned blueberries (My first failed experiment used canned blueberries, though that's not why it failed). But I was watching an episode of "Good Eats" on blueberries this week, and Alton Brown pointed out that if the blueberries were frozen when you added them to the dough, you have less problems with the berries bursting. It struck me as very good advice, so I took it. I actually did buy fresh blueberries though. These were spread flat on a cookie sheet and put in the freezer. After they froze, I put them in another container and have already used them to make these cookies and some cinnamon blueberry pancakes.
White Chocolate Blueberry Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup (2 sticks) butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
1/2 tablespoon vanilla extract
2 large eggs
1 cup white chocolate chips
1 cup frozen blueberries
1. Preheat oven to 375F
2. Combine flour, baking soda, salt and cinnamon in a bowl, set aside
3. Cream the sugars into the butter. Add eggs and vanilla extract, mix until combined.
4. Add dry ingredients 1 cup at a time, mixing each addition in fully. If you add them all at once, you'll get flour all over the kitchen.
5. Stir in white chocolate chips and blueberries
6. Drop these on cookie sheet in 1-1 1/2" balls, making sure to leave room around them as they will spread. Bake for 9-11 minutes, then remove and allow to cool