Posted by: Anja | October 26, 2010

Blueberry Spree!

A couple of weeks back, I went on a complete blueberry spree. Occasion was the birthday of a friend of mine and since she wanted to invite a couple of people, I decided to help her out with cakes and cookies as she wanted to cook Asian food for her guests herself. I spend some hours that day in the kitchen which resulted in two blueberry cakes, lemon whipped cream (self-made lemon curd + whipped cream) and blueberry cookies with chocolate ganache. Actually, making the cakes was pretty fast, but these cookies took some time. Though they are worth the effort, I’d really think twice about making them again, it took me altogether probably two hours, which I’m not used to when it comes to cookies. Nevertheless, I really liked the different flavors in this cookie, which is basically a buttermilk cookie with some surprise blueberries and two kinds of sauces: A blueberry sauce and a bittersweet chocolate ganache. And let me tell you: Blueberry and chocolate go really good together!

Blueberry and Chocolate Cookies
idea adapted from Joy the Baker

cookies:
300g flour
1 teaspoon of baking soda
160ml buttermilk
1 teaspoon of vanilla extract
170g butter
220g sugar
2 large eggs
pinch of salt
1/2 cup of blueberries

blueberry sauce:
1/2 cup of blueberries
juice of half a lemon
ca. 200g powdered sugar
1/4 teaspoon of vanilla extract
1 tablespoon of dark corn syrup

chocolate ganache:
110g bittersweet chocolate
50g butter
1 tablespoon of dark corn syrup

First step: Preheat your oven to 160°C. Combine the flour, salt, baking soda and sugar for the dough. Add the butter and use your fingers to incorporate fully. Beat the eggs, buttermilk and vanilla extract separately, then combine the dry and wet ingredients. Whisk/knead thoroughly to combine everything.

Second step: Prepare a cookie sheet with baking parchment or cooking spray and drop dollops of the dough on the sheet. Flatten them a bit and press 7-8 blueberries into the center of the cookie (take care that the blueberries don’t pop out on the other side of the cookie). Use a knife to spread some dough on top of the berries. Put the tray into the oven for 15 minutes. The cookies should be slightly browned when you take them out. Let them cool down completely (it took me two iterations to bake all cookies).

Third step: When cooled down, strain the blueberries for the sauce through a sieve and catch the juice. Add the lemon juice to the blueberry juice as well as the vanilla extract and syrup and use a spoon to incorporate everything. Now add the powdered sugar. The exact amount of sugar you need here is dependent on the amount of blueberry/lemon juice that you have strained. Add sugar until the sauce feels like a bread spread. Turn your cookies around so that the bottom points towards the ceiling (unlike I did ;) ) and use a knife to distribute sauce evenly onto every cookie. Let the sauce harden, which should take 30 minutes to one hour.

Fourth step: In a small pot, heat the butter to low-medium heat and then add the chocolate and syrup. Whisk to keep the chocolate from burning. When the chocolate is fully melted, take off the oven. Spread the chocolate on top of the blueberry sauce either creating half-half cookies or cookies completely covered in chocolate. Let harden for another hour and then enjoy.

The author of the original recipes mentioned that it is best to eat the cookies the same day, because due to the different sauces, the cookies will become a bit weird-looking if they are standing somewhere for a longer period of time. I can’t really comment on that, because mine were gone the same evening, but it seems reasonable, so take care. :)

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