Fresh Blueberry and White Chocolate Brown Butter Cookies

I've spoken before about how much I dislike food waste, but my children have an absolute disdain of berries that are even slightly past their prime. This week, the blueberries were out of C's range of interest, and they were no good for freezing, so I thought I would turn them into Sunday's dessert instead. However, I wanted to go beyond the typical blueberry pie or blueberry bars, and when I stumbled upon this recipe on Pinterest, I knew it would be a winner.

These cookies are amazing. They are a bit more work than usual, for they require browning the butter and chilling the dough for at least two hours before baking. Be sure to set aside the extra time when you make them. However, they were heavenly. And they make a good 25 or so large cookies, so they'll last the week as special treats for lunch or with a side of this week's homemade strawberry ice cream.

You need:

1 c. unsalted butter, softened
1 1/3 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. white chocolate chips
1 1/2 c. fresh blueberries

Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately and pour browned butter into a small bowl and set aside to cool. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined. Add egg and vanilla, mix on medium speed until well combined. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries. Chill dough for 24 hours for best results (minimum of 2 hours) before baking. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside. Scoop cookie dough with a large cookie scoop on to prepared baking sheets. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped. Allow to cool before serving.