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These Blackberry and White Chocolate Cookies are a super fruity alternative to a regular chocolate chip. So easy to make and even easier to devour the entire batch, these are a fantastic treat! Make on a Sunday to have cookies for a few delicious days! Jammy, fruity and full of white chocolate – just a few of my favourite things!
These are a basic white chocolate chip cookie recipe topped with a heap of blackberry jam. You can choose to either make your own as described in the recipe below (super easy, not a “real” jam) or just use store-bought! The white chocolate can either be bars chopped up or chocolate chips – both work beautifully!
The combination of white and brown sugars is pretty crucial to a great textured cookie – that slightly fudgy middle and crisp outer shell. You can use light brown or dark brown, but it should be the ‘packed’ variety.
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and squish just a little just before baking for that Instagram look.
TOP TIPS FOR THE BEST Blackberry and White Chocolate Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I roughly chop a few bars of white chocolate, but chips work great too.
- Blackberry Topping: My recipe includes a way to create your own ‘jam’ but store-bought works just as well!
- Chill Time: This really does help to make the best cookies! 30 minutes is the minimum to let the dough form up, meaning the butter doesn’t ‘leak’ whilst baking. If you are making ahead, overnight is great!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
I bake these Blackberry and White Chocolate Cookies on classic sheet pans (like these). For more baking inspiration, head on over to my Instagram.
Blackberry and White Chocolate Cookies
Ingredients
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 150 g White Chocolate Roughly Chopped/Chips
For the Jam Topping
- 300 g Blackberries Fresh or Frozen
- 50 g Granulated Sugar
- 2 tbsp Lemon Juice
- 3 tbsp Cornflour (Cornstarch)
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder, white chocolate and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!).
- Cover and chill in the fridge at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 12 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets. Bake 10-12 minutes, until just golden at the edges.
- Once removed, use a mug or bowl to press in the centre of the cookies – essentially creating a 'crust' around the edge and a dimple in the middle that the jam can go in without spilling!
Make the Jam
- Add the blackberries, lemon juice and sugar in a small saucepan over a medium/high heat. Stir until bubbling (only a few minutes), then add the cornstarch and stir – it should thicken a little. Cook a few more minutes. Remove from the heat and set aside to cool.
- Spoon this jam into the dimples in the cookies once relatively cool (doesn't need to be fully cold) and add any decorations (I add little white chocolate chips).
