Ingredients
Equipment
Method
Step-By-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Purée the blackberries in a blender and strain through a fine-mesh sieve.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Stir in the blackberry purée until fully incorporated.
- Fold the dry ingredient mixture into the wet ingredients.
- Fold in the mini white chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to three months.