Blueberries and Cream Cookies

Hope you had a nice weekend! I sure did. I visited the MOCA's street art exhibit in downtown LA and also spent some time in Little Tokyo. On Sunday, I spent a lot of time cleaning our apartment floors (wooden floors are more work than carpet!) and then I experimented and made some blueberries and cream cookies.
I'm excited since I haven't really experimented much on my own recipe wise and these turned out to be some really good cookies!

I'm not that creative of a genius though. These cookies were initially inspired by Milk Bar's blueberries and cream cookies. I tried one when in NYC last month. It was a good cookie, but I thought I could do different and a little better in terms of what I was looking for in a blueberry and cream cookie. (Hey I'm not saying my cookies are better, mine are just different and also happen to be good!)

I used my go to recipe for the best ever chocolate chip cookies to make the cookie dough. I omitted the chocolate chips and instead added 4 squares of baker's white chocolate baking squares and a handful of white chocolate chips to be my "cream" and a cup of dried blueberries. I also added a splash of lemon juice and a tiny bit of lemon zest. The result.... a very tasty and delicious cookie! If you're looking for something a little different in a cookie, I recommend this recipe. I will definitely be making these cookies again!

Cookie Dough adapted from Allrecipes.com

Army of Blueberries and Cream Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 1 cup dried blueberries
• 1 tsp lemon juice
• 1/8 tsp lemon zest
• 4 squares of Baker's Baking White Chocolate (finely chopped)*
• Handful of white chocolate chips
• 
  
• Directions
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1. Preheat oven to 375 degrees
2. Soak dried blueberries in a cup of water to moisten & set aside
3. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour. 
4. Drain the blueberries & stir blueberries into the batter.
5. Add the finely chopped white chocolate, white chocolate chips, lemon juice and lemon zest. Stir until combined.
6. Use the 1 tbsp measuring spoon and drop onto baking sheets.
7. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
8. Eat them all and if you're feeling nice, share!

* If you finely chop your chunks of white chocolate, they will appear more like "cream" to your cookies.