Monday started out as a hot, sunny day, but by the afternoon, the dark clouds started rolling in. Within a matter of minutes, the rumble of thunder filled the air, & lightning danced around the sky. Of course this type of weather just makes me want to curl up on the couch with a hot cup of tea, a good book & my favourite cookies.

These cookies are just the right mix of soft & chewy, with crispy edges. Did i mention the sweet, juicy blueberries & puddles of white chocolate?

I first stumbled upon the pan-banging chocolate chip cookies from Sarah Kieffer a while ago & have been dying to try them! After making the chocolate chip version a few times, I wanted to experiment with flavours. Thus, the pan-banging blueberry & white chocolate cookie was born! Ps, I think I will be banging all my cookies on my bench top now! So fun & just incredible results.

Makes 12 Cookies

Ingredients :

1/2 cup caster sugar

3/4 cup brown sugar

120g unsalted butter, melted & cooled slightly

1 large egg

1 large egg yolk

1ts vanilla extract

155g all pourpose flour

1/2ts baking soda

1/2ts salt

Method:

preheat oven to 160 degree C.

Line two cookie sheets with aluminium foil, ensuring the dull side is facing up.

In a large bowl, whisk the flour, baking soda & salt. Set aside.

Using a stand mixer (or hand held electric mixer) fitted with a paddle attachment, cream the butter & sugars until light & fluffy & pale in colour. Scrape down the bowl as needed.

Next, add in the egg & egg yolk & mix until combined.

Add the dry ingredients to the wet, mixing on low speed until almost all mixed. Use a spatular to mix the dough gently until no streaks of flour are visable.

Scoop the dough into balls, roughly about 1/4 cup (60 grams) each & place on trays.

Once all the cookies are on the tray, place into the freezer for 15 minutes.

When ready to bake, bake 3-4 cookies at a time. These cookies need alot of room to spread as they cook, I dont reccomend overloading the tray.

2 minutes into the cooking, remove tray from the oven & drop the pan on the oven door or bench top ( place a chopping board on top of your bench if using). Drop 2-3 times then place back in the oven.

Once cookies start to puff up again, (This will take anywhere between 1-3 minutes) remove tray from oven & drop again. Repeat this process every couple of minutes until the cookies start to brown on the edges. This will take between 10-15 minutes.

The cookies will be very soft when they come out of the oven. It is best to let them cool for 15 minutes before moving them.

Once baked, sprinkle on some flaked sea salt if desired & enjoy!