My girls and I picked up 2 pints of blueberries at a local farm this afternoon. As soon as I ate one, I though about the blueberry chocolate chip cookie, I savored so many years ago.

Before Dominic and I had kids, we used to go to this blueberry stand in Forestville, California. Some years, when we visited the stand, we would leave with yummy blueberries as well as homemade blueberry ice cream. One year, we stopped at the stand and Dominic got out to get blueberries. This time he did not bring ice cream. Instead, he brought back a scrumptious extra large chocolate chip cookie that was made with fresh blueberries.

Until that day, I had never eaten a chocolate chip cookie made with fresh blueberries, and oh my goodness, words cannot describe how tasty the cookie was. Let’s put it this way, we shared the cookie, and my husband does not really eat sweets, and I don’t usually share sweets, so all around, it was an enigma. When I got home that day, I called the blueberry farm to beg for the recipe. I spoke to someone who gave me an address, and told me to write a letter and ask for the recipe. I mailed the letter that Monday, and received a handwritten recipe in the mail about a week later. I was over the moon excited!!!

I have changed the recipe over the years to include organic rolled oats,  organic whole wheat flour, and blackstrap molasses, and other ingredients that I have in my pantry, the day I am making them.

This afternoon, I mixed up a batch of blueberry cobbler cookies, with the fresh blueberries we just purchased. My girls often help me scoop flour and sugar, and lick spoons(if eggs are not involved), but this afternoon they needed to wind down by themselves, with their dolls, so I made the cookies by myself. Just hours before, a friend of mine offered to make my family a vegetarian pizza for dinner. I wanted to contribute something to her meal, so I delivered some of these cookies to her, along with a salad. We were both thrilled with our traded meals, and are already talking about trading meals again.

I use a 1/4 cup measuring spoon to scoop the dough, and then carefully splitting the scoop in half, and placing on the sheet tray. I give these cookies enough elbow room, so they can spread out in all their blueberry glory. I chopped a half of a 80% cocoa dark chocolate bar I had in the pantry, and added it to the dough. My friend Angela shows how to chop chocolate in her amazing blog, Cottage Magpie,  check it out. The addition of dark chocolate, really makes these cookies decadent, but does not overshadow the star of the cookie, the fresh blueberries. This  is a really buttery,  moist and heavenly cookie that tastes just like blueberry cobbler(with dark chocolate).

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