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White Chocolate and Blueberry Cookies

Warm Fulfilling Cookies to Brighten Up Your Winter Days

White chocolate and blueberry cookies, anyone? A delicious taste of a sweet berry goes well with white chocolate that can be enjoyed anytime of the day with hot chocolate or coffee for the upcoming winter months. Just picture yourself sitting by the fire, enjoying hot coco and these scrumptious cookies with the Christmas lights up on display in your living room. The ideal Christmas setting can easily be done with the smell of cookies baking in the oven.

These cookies are quick and easy to make with eight ingredients that can easily be located within your local supermarket. Once you make these warm hearted goodies, you will never go back to store bought cookies.  This recipe makes 14-16 cookies and only takes 35-40 minutes, so not a lot of your time will be consumed baking perfectly appetizing cookies. These delicious treats can also be served warm for a softer taste or you could leave to cool for the cookies to be crunchier—it's a matter of personal preference. This recipe also works well with raspberries or milk chocolate chips if you're not a fan of either blueberries or white chocolate. As long as you have the base of the cookie dough prepared and ready to bake, you can choose any flavoring you like.

For more recipes, subscribe to my baking blog and you will be in for a treat every week.

Ingredients

  • 225g of butter
  • 1 1/2 cups of soft light brown sugar
  • 3 cups of plain flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate soda
  • 2 eggs
  • 200g of white chocolate chunks
  • 125g of blueberries

Equipment

  • 3 or 4 baking trays
  • Baking parchment

Preparation: 20 minutes

Time in oven: 14-16 minutes

Total time: 36 minutes 

  1. Line the baking paper with the baking trays and preheat the oven 170 degrees (gas mark 4).
  2. In a medium sized bowl, cream the butter and sugar together until light and fluffy, then add then eggs in one at a time. Add the flour, baking powder, bicarbonate soda, and salt to the mixture until a cookie dough begins to form.
  3. Disperse the white chocolate chunks into the cookie dough, then begin to scoop the cookie dough into even-sized balls (each about 1 heaping tablespoon) and arrange them onto prepared baking trays. Squeeze 2 or 3 blueberries into each cookie ensuring that they're covered by the cookie dough and bake for 14-16 minutes until golden brown at the top.

Things to Look Out For 

1. The Cookie Dough

The cookie dough can seem very stiff once you've added one cup of flour to the butter and sugar mixture. That's okay. Cookie dough is very tough and can be hard to mix if you're stirring by hand. Even your mixer will struggle to stir in the ingredients. Just continue to add the remainder of the flour and make sure that the white chocolate chunks are evenly dispersed in the cookie dough.

2. Adding the Blueberries

It's important to add 2 or 3 blueberries in each cookie. Having 4 or 5 blueberries could leave you with raw cookie dough after 16 minutes in the oven. You don't want anyone having an upset stomach after tasting your gooey cookies. 

3. Arranging the Cookies on Baking Tray

Ensure that you don't have too many cookies on one baking tray; otherwise, the cookies will be attached together as they double in size when baking in the oven. You should have a maximum of six cookies per tray. It’s also important that all the cookies have a similar rounded shape so they’re fairly similar to one another.

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