Ingredients
For the dough*
- 130 g unsalted butter at room temperature
- 70 g granulated sugar
- 60 g brown sugar
- 1 egg
- ½ tsp vanilla extract or essence
- ½ tsp salt
- ¼ tsp ground cinnamon
- 1½ tsp baking powder
- 180 g all-purpose flour
- 100 g blueberries
For the streusel/crumble
- 40 g brown sugar
- 35 g all-purpose flour
- ⅛ tsp ground cinnamon
- 35 g unsalted butter cold from the fridge, cut up in cubes
- ⅛ tsp salt
Instructions
For the dough
- This step is optional but I highly recommend it, browning the butter:Place the butter in a small pan or pot. Melt it over medium heat and mix constantly over medium heat. It will start to sizzle. Once golden, remove the butter from the pan or pot immediately. Wait for it to cool down completely, it should have a soft texture just like room-temperature butter. Weigh it and add more softened un-browned butter if needed to complete the amount needed in the recipe.
- Using an electric mixer or a whisk, cream the butter with both types of sugar until it looks homogeneous, creamy and lighter in colour.
- Add the egg and beat again until it looks very creamy.
- Add the vanilla, salt, cinnamon and baking powder and mix them in.
- Add the flour and mix it in using a spatula or if you're using an electric mixer, mix it in just enough to prevent over-beating it.
- Cut half of the blueberries into quarters, and try to cut up the largest ones. The other half of the blueberries remain whole. Incorporate the blueberries using a spatula.
- Use a large cookie scoop (approximately 4 tablespoons) to form the cookies and place them on a baking tray lined with baking paper or a silicone mat. Separate them well because they do expand in the oven.
- Slightly press on them to flatten them, we still want them thick.
For the crumble/streusel
- Place all the ingredients in a bowl and mix them using your hands.
- Pinch the butter along with the other ingredients until you don't feel any large lumps of butter.
- Place a generous amount of crumble on each cookie.
- Bake the cookies in a preheated oven at 180°C/350°F for 12-15min. The edges should be slightly golden and they should be very soft, to the point where you cannot lift them from the pan without breaking them.
- Because of the blueberries, these cookies tend to be slightly odd-shaped. As soon as you remove them from the oven and while they're hot, use a round cookie cutter or a glass or cup to surround the cookie and shake it in there in a circular motion to get it nice and round.
Notes
*I'm providing measurements in cups, but cookies are finicky so I recommend that you use weighted measurements instead.
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