Ingredients
Scale
- 1 cup unsalted butter
- 1¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
- Prepare the Dough: In a large bowl, cream together the browned butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to form dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.