Ingredients
Scale
For the Blueberry Jam:
- 12 oz 340g fresh blueberries
- ¼ cup 50g granulated white sugar
- 1 tablespoon 15ml lemon juice
- 1 teaspoon vanilla extract
- ½ tablespoon 4g cornstarch
For the Cookies:
- 2 ½ cups 313g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 224g unsalted butter, softened
- 1 ¼ cups 250g granulated white sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¼ cup 50g granulated sugar for sprinkling over the cookies (optional)
Instructions
For the Blueberry Jam:
- In a medium pot, combine the blueberries, sugar, lemon juice, vanilla, and cornstarch.
- Cook over medium-low heat for 20-22 minutes until thick, smashing some blueberries halfway through. Let it cool completely.
For the Cookies:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until fluffy. Then beat in the egg and vanilla until pale and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Fold in the cooled blueberry jam.
- Use a large cookie scoop to portion out the dough onto the prepared baking sheets. Sprinkle with sugar if desired.
- Bake for 10 minutes, then let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Get ready to delight in the irresistible combination of soft, chewy cookies and juicy blueberries – it’s a match made in dessert heaven!