Blackberry Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

¾ cup 100g frozen or fresh blackberries

⅓ cup 75g butter, softened

½ cup 100g granulated sugar

2 teaspoons vanilla extract

1 ⅓ cups 185g all-purpose flour (plain flour)

½ teaspoon baking soda

⅛ teaspoon salt

½ cup 70g chocolate chips

Directions

Preheat the oven to 350°F/180°C. Line a cookie sheet with baking paper or a silpat.

Thaw the frozen blackberries, either in a pan on the stove or in the microwave, then puree with a hand held immersion blender. Set aside to cool. You should have ½ cup of blackberry puree.

In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the cooled blackberry puree and vanilla and beat well.

In a small bowl, whisk together the flour, baking soda, and salt, then add to the blackberry mixture and stir by hand to combine. Fold in the chocolate chips (reserving ¼ of them to add to the cookies after baking.

The dough will be very soft, so cover the dough and chill in the fridge for at least 30 minutes.

Roll tablespoonfuls of the dough into balls, place them onto the cookie sheet and press down slightly.

Bake the cookies for 8-10 minutes or until the edges are set. Cool on the tray for a few minutes, then press the remaining chocolate chips onto the cookies. Transfer to a cooling rack to cool completely.

Nutrition

• Calories: 191 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 14 mg
• Sodium: 116 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 13 g
• Protein: 2 g