the best cookies i ever made three times in two weeks


I think it’s more than fair to say that I am a cookie snob. Cookies happen to be one of those things that I can make exceptionally well, and I’m always very skeptical when people tell me about some cookie I just have to try. I like cookie shops (Ben’s Cookies, Ruby Snap, etc.) pretty well, but even they sometimes fail to meet my expectations. When I found the blog How Sweet It Is, it was actually life changing for me. For the first time, I was willing to broaden my cookie horizons and step away from the cookie scoop. For the last few weeks, I’ve been rolling cookies into big fat balls and baking them into chubby lumps of sweet dough, and it has been marvelous. These cookies are my favorite that I have tried so far, but she has a plethora of lovely looking recipes and I want to try all of them. I can’t even describe these cookies, they are so amazing. They’re soft and caky, the plump blueberries burst in your mouth, the cinnamon and brown sugar make them taste like everything good about home… they’re delicious in every way. (Just don’t make them if you’re not planning to eat the entire batch, because you will fail and fail hard.)

Brown Sugar Blueberry Cookies
How Sweet It Is

1 stick butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
3/4 cup fresh blueberries

Preheat oven to 375.

Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.

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