Blueberry and White Chocolate Chip Jumbo Cookie
I made these cookies using a little KAMUT® wheat flour, an ancient flour related to wheat. It has less gluten in it than regular wheat and has more protein. It has a mild buttery flavor and a slight sweetness. I like to use it to give a depth of flavor to regular cookies. You can find it in specialty stores or natural food stores. But if you can’t get ahold of it, feel free to substitute 1 cup + 3 tablespoons (180 g) of cake flour in it’s place.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (300 g) All Purpose Flour
- 1 cup (180 g) KAMUT® wheat flour or cake flour (see above for substitutions)
- 1/2 cup (18 g) freeze dried blueberries, crushed into powder
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 1/4 cups (285 g or 2 1/2 sticks) unsalted butter at room temperature
- 1 cup (230 g) dark brown sugar
- 1 cup + 2 tablespoons (230 g) white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz white chocolate chips
- 1 cup (150 g) dried wild blueberries
- 2 tablespoons white granulated sugar to sprinkle on top