Antioxify those boring chocolate chip cookies!
To the dismay of my husband, I am always looking for ways to sneak healthy ingredients into comfort food: Macaroni and cheese and tomatoes. Mashed potatoes made out of cauliflower. Chocolate chip cookies and blueberries. The food may still be fattening, but at least I feel better eating it.
Usually, I get looks of horror when it comes time to dig in. This time, I got a taste! I count that as a victory.
These cookies are literally bursting with berries. The blueberries opened up in the oven. When I pulled them out, the juices were bubbling and the chocolate…oozing. Because of that, I left them in the oven a little longer than I normally would. Dont worry, there is so much moisture, they won’t dry up or get hard unless you really burn them. Surprisingly, they stuck together pretty well – I was a little worried they would fall apart.
All in all, a combination you wouldn’t normally think of, but I like the tart and sweet together… keeps the taste buds on their toes!
1 stick of butter
1 and 1/2 cup flour
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon vanilla
Zest from 1 lemon
Juice from half a lemon
1/2 cup of blueberries
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 375
2. Beat melted butter, sugars and egg together
3. In another bowl, combine flour, baking soda, salt and vanilla.
4. Combine wet and dry ingredients, add lemon zest, lemon juice, chocolate chips and blueberries
5. Drop a tablespoon or so of batter on a greased cookie sheet.
6. Bake for 10-12 minutes
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