Browned Butter Blackberry Cookies

As summer slips into fall and berry season comes to a close, we are given one last hurrah to collect, blackberry season. The year we moved into our house I discovered our neighborhood park has a blackberry patch? Is it called a patch when really they are just weeds that produce a delectable fruit and not any kind of cultivated and tended to area? Regardless,  I spent weeks picking and freezing blackberries. The last two years with new babies and then finishing up chemo I feel like I have missed my blackberry window! This year I have been determined not to miss it. My girls and I have now been blackberry picking a handful of times. While they eat their body weight in berries I try to at least gather enough to take home for treats. This year we made cookies.

Baking with toddlers is truly an adventure every time. If there's one piece of advice I can impart it is prep, prep and more prep! Make tasks as simple as possible and embrace the chaos! If you want to elevate your toddler baking experience I highly recommend the Great British Baking Show playlist on Spotify. A few songs in on this playlist really bring a whole new level of anxiety to the chaos. 

Enjoy! 

Browned Butter Blackberry Cookie 

Ingredients

3 Cups all-purpose flour 

2 teaspoons baking powder 

*can use 1 teaspoon baking powder & 1 teaspoon baking soda for a less cake like cookie. 

1 teaspoon kosher salt 

1 cup unsalted butter 

1  cup brown sugar 

1 cup granulated sugar 

2 large eggs

2 teaspoons vanilla extract 

1 cup fresh blackberries 

1 cup white chocolate chips 

Instructions 

In a medium saucepan over medium-low heat, melt the butter. Use a silicone whisk to stir the butter. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once the butter becomes light brown give it a few more stirs to monitor color. The butter should smell nutty and turn a deep golden brown. This happens quickly so make sure to monitor closely. 

Remove butter from  heat and pour into your stand up mixer bowl. Allow butter to cool for about 10 minutes. 

In a separate bowl mix together flour, baking powder and salt. 

Add sugar to browned butter and mix until smooth. Add eggs and vanilla  to the butter sugar mixture again, mixing until smooth. 

½ cup at a time add in the flour mixture until combined then the white chocolate chips. 

Remove the bowl from the mixer and gently fold in the berries with a rubber spatula. 

Chill the dough in the fridge or freezer for at least an hour. This is an important step if you skip it the cookies will not turn out well, speaking from experience. 

Bake at 350 for 10 - 12 minutes.