Soft Blueberry Cookies with Chocolate Chunks

It’s soo hot at the moment in Holland. After a severe spring full with rain and storm, the sun finally found us and is making us regret for whishing for a hot summer with a terrible heat wave. Everyone is smelly & cranky and everything is melting. Although it’s not nice at the moment, I do love the summer.
The warmth, all the green outside, the fact that I don’t have to go to school and the most delicious kinds of fruit in the supermarkets.
Strawberries, raspberries, blackberries, blueberries… all beautiful lined up in the cooling area, waiting to be bought.

Perfect for making these delicious sweet cookies. They are really easy to make (which is extra nice with this wheater…) and are very light. The combination of the slightly bitter chocolate chunks with the sweet summer fruit is just heavenly. I love that the cookies’ll stay soft and moist, all oozie from the melted chocolate and berries. With a cup of tea, this is just the perfect way to start a hot summer day.


Soft summer Cookies with Blueberries and Chocolate chunks
(Makes about 10 cookies)

- 50 g butter - cut into small cubes
- 150 g wheatflour (so much better than just normal flour!)
- 1 ½ tsp baking powder
- 1 tsp cinnamon powder
- 70 g cane sugar
- 100 g fresh blueberries (can be replaced for other summerfruit)
- 75 g extra dark chocolate – chopped into little chunks
- 100 ml milk

1. Preheat the oven to 200˚C and line a baking sheet with parchment paper

2. In a medium bowl mix together the flour, baking powder and cinnamon. Knead the butter through the flour with your fingertips until it looks like rough breadcrumbs.

3. Mix in the sugar, blueberries and chopped chocolate. Stir in the milk until you’ll have a sticky dough.

4. Scoop the dough in little piles onto the bakingsheet, a bit flatten out and with about 5cm space between them.

5. Bake for 20 minutes, until they are goldenbrown and the tops feel dry and firm. Don’t overbake them, or they won’t remain soft and moist.

6. Let cool about 5 minutes before transferring from the baking sheet to a cooling rack. (they’ll break easily!) Enjoy and Store the rest in an airtight container.