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Blueberry Dark Chocolate Chip Cookies (or Skillet Cookie)

This is a perfect summer cookie recipe! I've never been the biggest fan of regular chocolate chip cookies, but these blueberry dark chocolate cookies level everything up a bit, balancing out some of the sickly-sweet flavors of the original. Note, this is a half-recipe, so you can double it for a full (normal) cookie recipe.
Prep Time7 minutes
Cook Time12 minutes
Total Time7 minutes
Course: Desserts
Servings: 8 -10 cookies (half batch)

Equipment

Ingredients

  • 4 oz of unsalted butter 1/4 cup
  • 1/3 cup of granulated sugar
  • 1/2 cup of packed brown sugar
  • 1 teaspoon of vanilla extract
  • 1 egg at room temperature
  • 1 cup + 2 tablespoons of flour I like ~50% white whole wheat
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 cup of dark chocolate chips or, even better, chopped chunks
  • 1/2 cup of fresh blueberries
  • Flaky sea salt for sprinkling on top

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. If you decide to go the skillet cookie route, I recommend lightly greasing your skillet or baking dish.
  • In a medium heat-safe bowl, melt the butter in the microwave. Whisk the sugars into the melted butter until smooth and creamy, at least one minute of whisking.
  • Add in the eggs and vanilla and mix well, then stir in the flour, cinnamon, baking soda, and salt until just combined into a dough.
  • Gently stir in the chocolate chips and blueberries, trying to keep the berries mostly intact.
  • Dollop the dough onto the cookie sheet, you want medium-size cookies. If making a skillet cookie, spread the dough evenly in the prepared skillet. In both cases, sprinkle with flaky sea salt.
  • Bake for 12 to 15 minutes, depending on size. You want them golden on top and crisp around the edges. If doing as a skillet cookie (or a mini-skillet), you'll need 20+ minutes. If making cookies, I prefer these to be fully baked vs. under-baked, but if you're doing a skillet cookie then a bit of gooey is a good thing.

Notes

  1. I used dark chocolate wafers, but they melt/spread oddly (still taste delicious). If possible, use a bar of chocolate and chop it up.
  2. I tested out baking right away vs. chilling the dough for 15 minutes. I didn't see a huge difference. If you have the time, a short chill is helpful, but it isn't critical.