Here's something deliciously different for the holidays - chewy brown sugar cookie dough wrapped around dark chocolate and tart fresh blackberries. My son came up with the combination this summer as we vacationed out in Tofino - the blackberries were getting ripe, and so we went out to pick them almost daily. As a result we wound up with vast quantities of blackberries on the countertop, and used them in everything from muffins to pancakes. One day as we stirred together a batch of chocolate chunk cookies, he suggested adding a handful of blackberries. It was a delicious combination, with the bursts of tangy, juicy berry interrupting bites of sweet, chewy dough.
I imagine these would be delicious with raspberries, too - whether you have some left in the freezer from the summer, or are picking some up at the store for your holiday desserts. Be gentle when stirring them into the dough - or to be sure they are evenly distributed and remain uncrushed, add a berry to each spoonful of dough as you drop or shape it on the sheet.
Chewy Dark Chocolate & Blackberry Cookies
3/4 cup butter, at room temp
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup dark or semi-sweet chocolate chunks or chips
1 cup fresh or frozen blackberries
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and blackberries and gently stir just until blended.
Drop dough by the spoonful onto a parchment-lined sheet and bake for 10-14 minutes, or until golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes about 2 dozen cookies.