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July 01, 2022 2 min read 0 Comments

Yield: 24 cookies

 

You’ve spent a couple of days refining, and now you have pounds of luscious craft chocolate. But now you’re short on time, the party is tomorrow, and you’re in charge of dessert. What can you do? These Red, White, and Blue Berry Chocolate Chip Cookies come together quickly because there’s no waiting around for the butter to soften! The brown butter lends a rich nuttiness to the cookies and the dried berries add a bright, tart flavor. These will be gone before the fireworks even begin.

Ingredients:

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1 stick unsalted butter (113 g)

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¾ cup (156 g) brown sugar

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2 tsp vanilla extract

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¼ tsp baking powder

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½ tsp kosher salt

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1 egg

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1 ½ cups (177 g) all purpose flour

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275 g dark milk chocolate, roughly chopped

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½ cup dried blueberries

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½ cup freeze-dried strawberries, plus extra for decorating (optional)

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2 oz white chocolate, melted (optional)


Directions

  1. Preheat oven to 425°F and line two baking sheets with parchment paper.
  2. Melt the butter in a small saucepan over medium-low heat until it begins to brown, about 5 minutes.
  3. Once the butter is browned, transfer to a large, heat proof mixing bowl. Add the brown sugar, mixing thoroughly to break up any lumps.
  4. Add the baking powder, salt, vanilla, and egg, stirring until thoroughly combined. Let the mixture cool to lukewarm.
  5. Gently stir in the flour until well-combined. Then incorporate the chocolate chunks and dried fruit.
  6. Scoop dough by tablespoonful onto prepared baking sheets.
  7. Bake for 9 minutes, until the cookies are just set.
  8. Transfer to a cooling rack.
  9. If desired, decorate the cookies by drizzling the tops with melted white chocolate and sprinkling crumbled freeze-dried strawberries on top.

TIPS- This recipe is a great use for un-tempered chocolate

 



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