Ingredients
Dry Ingredients
- 1 3/4 Cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 Cup Unsalted butter (at room temperature)
- 3/4 Cup Granulated sugar
- 1 Large egg
- 2 Tbsp Milk
- 1 tsp Vanilla extract
Additional Ingredients
- 2 Tbsp Finely chopped fresh basil
- 3/4 Cup Fresh blackberries (each sliced in half)
- 1/4 Cup Coarse sugar for topping
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar together using medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg, milk, and vanilla extract into the butter-sugar mixture until fully combined and smooth.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined without overmixing.
- Fold in Blackberries and Basil: Carefully fold in the sliced fresh blackberries and finely chopped basil using a spatula, ensuring even distribution without crushing the fruit.
- Form Cookie Balls: Use a cookie scoop or your hands to shape the dough into 2-inch balls. Place 6 to 8 balls evenly spaced on the prepared baking sheet.
- Add Topping and Bake: Sprinkle the tops of the cookie dough balls with coarse sugar if desired, then bake in the preheated oven for 12 to 14 minutes, until the edges are browned and the tops appear set and not wet.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature. Optionally, sprinkle an additional pinch of coarse sugar on top before serving for extra crunch and sweetness.
Notes
- Handle the blackberries gently to avoid breaking them and making the dough too wet.
- If fresh blackberries are unavailable, frozen can be used but thaw and drain excess moisture.
- For a stronger basil flavor, finely chop basil just before folding it into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep cookies fresh longer, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
