Blueberry–White Chocolate Pistachio Cookies
Ingredients
- ¾ cup Mariani Sweetened Wild Blueberries, very roughly chopped if large (about 100 g)
- ¾ cup white chocolate chips or chunks (about 125–130 g)
- ½ cup shelled pistachios, toasted and chopped (60 g)
- 12 tbsp unsalted butter, softened (170 g)
- ½ cup light brown sugar, packed (100 g)
- ½ cup granulated sugar (100 g)
- 1 large egg + 1 large egg yolk, room temperature
- 2 tsp vanilla extract (10 ml)
- 1 tsp finely grated lemon zest, optional
- 2 cups all-purpose flour (250 g)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 tsp cornstarch (3 g)
Instructions
- Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment.
- Whisk flour, baking powder, baking soda, salt, and cornstarch in a bowl. Remove 1 tbsp of this mixture and toss with the dried blueberries.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and slightly lightened, 2–3 minutes. Beat in the egg, egg yolk, vanilla, and lemon zest if using.
- Add the dry ingredients and mix on low just until combined. Fold in the flour-coated blueberries, white chocolate, and pistachios.
- Chill the dough 20 minutes for cleaner edges and thicker cookies.
- Scoop 2 tbsp (35–40 g) portions 2 in (5 cm) apart on the sheets.
- Bake one sheet at a time 10–12 minutes, until edges are set and just golden and centers look soft.
- Cool on the sheet 5 minutes, then transfer to a rack.
- Little extra: Press a few extra white chocolate bits and pistachios on top right after baking for a bakeshop finish.
