Delightfully fruity and just sweet enough – these wild blueberry chocolate cookies are packed with flavor and deliciousness. Just in time for Valentine’s Day, they’re the right size to share with your love and chocolate is said to be a natural aphrodisiac 😉
I used dried wild blueberries in this recipe which I usually buy them Trader Joe’s. If you can’t find dried blueberries, dried currants would be wonderful too.
The dough can be frozen and baked at a later time.
Wild Blueberry Chocolate Cookies
Yields 50 Cookies
- Sift the flour and baking powder into a bowl. Rub in the butter with the fingertips until the mixture resembles bread crumbs.
- Mix in the sugar, salt, cocoa powder, and blueberries. Add the beaten egg and vanilla extract, and stir to form a smooth dough.
- Shape the dough into 2 logs (about 1 1/2 inches in diameter) on a large sheet of parchment paper. Roll to give smooth sides. Wrap the dough in the parchment paper and refrigerate for at least 2 hours, and preferably overnight or up to 3 days. The dough can also be frozen for up to 3 months.
- Preheat the oven to 350 degrees Fahrenheit
- Lightly butter baking sheets. Use a sharp knife to cut the log into 1/2-inch-thick slices. If you like, press each cookie between palms of the hands for smoother edges. Place the cookies 1 inch apart on the baking sheets.
- Bake for 10 to 12 minutes.
- Remove from baking sheets with thin metal spatula while still warm.