These chewy, berry-rich cookies bring science right to your kitchen — once the anthocyanins in the blackberry puree mix with the baking soda, the dough goes from bright purple to royal blue (fitting; Oregon blackberries are queen of the berries after all). Beyond the science, these Blackberry White Chocolate Chip Cookies are delicious and a recipe you will make on the regular!
Recipe by Heather Arndt Anderson from voodooandsauce.com
1 cup fresh or frozen/thawed blackberries
1 ½ cups all-purpose flour
1 teaspoon kosher salt (or ½ tsp fine sea salt)
1 teaspoon baking soda
1 stick unsalted butter, softened
1 cup sugar
1 cup mini white chocolate chips
Step 1
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Step 2
Purée or mash the blackberries (with the juice, if you’re using thawed frozen berries) and using a rubber spatula, scrape the mashed fruit through a fine-mesh sieve to remove the seeds.
Step 3
Whisk together the flour, salt, and baking soda.
Step 4
Cream the butter and sugar together with an electric mixer until light and fluffy, about 5 minutes. Scrape down the bowl and add the blackberry purée. Mix until thoroughly combined and scrape the bowl down again.
Step 5
Add the flour mixture and beat together until all ingredients are incorporated, then fold in the mini white chocolate chips.
Step 6
Using a #40 portioner (aka 1.5 tablespoon/medium cookie scoop), drop scoops of cookie dough onto the cookie sheet, spacing 2” apart (depending on the size of your cookie sheet you might have to do this in batches or use more than one cookie sheet). Bake for 12-15 minutes, until lightly browned on the bottom. Cool for 2 minutes on the cookie sheet before transferring the cookies to a cool rack to finish cooling.