Blueberry Chocolate Chip and Sesame Almond Cookies

I had some extra blueberries in my fridge sitting around that I wanted to use in a
cookie recipe with chocolate chips. The combination worked wonderfully, and
results in cookies that are bursting with blueberry flavor. The recipe includes
sliced almonds, along with a few Tablespoons of sesame seeds, which added some
contrasting textures. The cookies are somewhat soft in the middle, with crispy,
golden-brown edges.

The following recipe makes about 24 smaller-sized cookies, depending on the size
of your cookie dough balls.

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Blueberry Chocolate Chip and Sesame Almond Cookies

I had some extra blueberries in my fridge sitting around that I wanted to use in a
cookie recipe with chocolate chips. The combination worked wonderfully, and
results in cookies that are bursting with blueberry flavor. The recipe includes
sliced almonds, along with a few Tablespoons of sesame seeds, which added some
contrasting textures. The cookies are somewhat soft in the middle, with crispy,
golden-brown edges.
The following recipe makes about 24 smaller-sized cookies, depending on the size
of your cookie dough balls.

Ingredients

  • 6 Tbsp 3/4 stick salted butter, softened
  • ½ cup white granulated sugar
  • ¼ cup brown sugar
  • ½ tsp Kosher salt
  • ½ egg (whisk together one egg and use half of it for the recipe)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup chocolate chips
  • ½ cup fresh blueberries
  • ¼ cup slivered almonds
  • 2 Tbsp sesame seeds

Instructions 

  • Preheat the oven to 350˚F.
  • Cream together the softened butter in a large mixing bowl with the white
  • granulated sugar and brown sugar, until the mixture is fully combined.
  • Add the Kosher salt, half of one whole egg, baking soda, baking powder, and
  • vanilla extract.
  • Mix again until fully combined.
  • Add in the all-purpose flour, and stir until almost no visible flour remains in the
  • batter.
  • Fold in the chocolate chips, fresh blueberries, slivered almonds, and sesame seeds,
  • until the added ingredients are evenly distributed throughout the cookie dough
  • batter.
  • Arrange the cookies on sheet trays lined with parchment paper, with roughly 8-12
  • cookies on each sheet tray.
  • *Make sure to leave enough space for the cookies to spread out while baking.
  • Bake the cookies on the parchment-lined sheet tray in the oven at 350˚F for
  • roughly 12-13 minutes, or until the edges are golden-brown and the center of the
  • cookies is mostly set.
  • Remove the cookies from the oven, and allow them to cool at room temperature for
  • roughly 10 minutes.

Notes

These cookies are best eaten fresh, while they are still slightly warm.
You can use any combination of chocolate and added nuts that you have in your pantry.
You can freeze any extra dough balls, and bake them whenever you want a few freshly-baked cookies.

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