Hot Eats and Cool Reads
These tender blueberry white chocolate chip cookies are pressure cooked to achieve a uniquely moist, chewy texture you won’t find from oven baking, delivering sweet bursts of berries and creamy decadence in every bite.
Equipment
- 1 Mixing bowl large
Ingredients
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup butter room temperature
- ⅓ cup granulated sugar
- ⅓ cup frozen blueberries keep frozen
- ½ cup white baking chips or white chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- In a small bowl, whisk flour, baking powder, and salt until combined.
- In a larger bowl, cream butter and sugar until light and fluffy.
- Gently fold dry ingredients into creamed mixture until just combined.
- Carefully fold in frozen blueberries and white chocolate chips.
- Drop spoonfuls of dough onto lined sheet, spacing 2 inches apart.
- Bake 12–15 minutes until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in airtight containers with parchment between layers. Freeze if storing beyond several days.