More blueberry recipes? Yes!! I`m going to squeeze in as many berry recipes before the season changes. Hope that`s a-okay with you folks. I`m sure you don`t mind more blueberry recipes, right? If you are, I bet you`ll reconsider after trying one of my blueberry recipes. 😛
Actually, I made these cookies using frozen wild blueberries. Nope, not fresh blueberries. Which is why I decided to post it now, when the berry season is coming to an end. This way, if you`re craving some hint of Summer during the cold, windy, or snowy months, no fear. You have these.
After reading in Thomas Keller’s famous baking book, Bouchon Bakery and his preference for using frozen wild blueberries in his muffins, I started using them instead of regular frozen blueberries. Just in case you didn`t know, wild blueberries are much smaller than regular blueberries. Hence, they have less juice. But, still have that blueberry taste we all love. I`ve baked with them before and liked the results.
Using wild blueberries are perfect for these cookies since they`re so small, the juice doesn`t make the batter blue. Add them at the very last, being careful not to squish them.
My mom absolutely loveddd these. I inherited her love for blueberries. 😉 Plus, you don`t see real blueberries in cookies often! Okay, well, maybe you do, since we`re in this enormously, vast internet foodie world and we see stuff like donuts on donuts on cookies. My sisters and friends told me how good these were as well! 🙂
These cookies are not soft or crunchy. You might expect them to be soft because of the blueberries, but this is why the wild blueberries work in this recipe. You fold FROZEN (not thawed) wild blueberries into the batter, so it`s too hard and small to bleed into the dough. As a result, you get a nice bite and a slight crisp edge. They`re not thin and crunchy, either. But, somewhere (wonderfully) in between.
Oh yeah, they`re some toasted coconut flakes in these cookies. And chopped white chocolate. The star of these cookies aren`t the blueberries, so it`s fine that they`re so small. It`s the combination of blueberries + toasted coconut + white chocolate chunks, baby.
I toasted coconut flakes on a nonstick pan using the stove top method (no oil), tossing them around with a wooden spoon until they were slightly golden and crunchy. I chopped up a bar of Milka white chocolate, but you can definitely just use white chocolate chips.
P.S. You can freeze the cookies after they are baked and completely cooled. They still taste great after they`re defrosted!
(LOL at my process of taking pictures…cookies are moving all over the place!)