Naturally Blue Blackberry Chocolate Chip Cookies
These soft and chewy Blackberry Chocolate Chip Cookies are a kitchen miracle. Using real blackberry puree, the dough undergoes a natural chemical reaction that turns them a stunning blue-grey color without any artificial dyes.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 cookies
- Cuisine: American
Ingredients
Blackberries (fresh or frozen) – 100g
Unsalted butter, softened – 75g
Granulated sugar – 100g
Vanilla extract – 2 teaspoons
All-purpose flour – 185g
Baking soda – 1/2 teaspoon
Salt – 1/8 teaspoon
Semi-sweet chocolate chips – 70g
Instructions
Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
Thaw blackberries if frozen, then puree using an immersion blender until smooth. Measure out 1/2 cup of puree and let cool.
In a medium bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
Beat in the cooled blackberry puree and vanilla extract until well combined.
Whisk together flour, baking soda, and salt in a separate bowl, then stir into the wet ingredients by hand.
Fold in 3/4 of the chocolate chips; reserve the rest for topping.
Cover and chill the dough in the refrigerator for at least 30 minutes to prevent spreading.
Roll tablespoon-sized portions into balls, place on the sheet, and press down slightly.
Bake for 8-10 minutes. While warm, press the remaining chocolate chips into the tops and cool on a wire rack.
Notes
• The dough turns blue due to the reaction between blackberry anthocyanins and baking soda.
• Ensure the blackberry puree is completely cool before adding it to the butter mixture.
• Chilling the dough is mandatory to maintain the soft, thick texture.
• Do not overbake, or the blue color may fade to a brownish hue at the edges.