By: Kitch Coquette
With just a 40 minute drive up I-75 you can leave the loud hub-bub of Dallas behind and find one of the sweetest little towns in Texas. McKinney Texas — if it weren’t for your right-wing, tea-totaling politics and lack of synagogues, I’d buy myself a quaint little home in your historic district, walk to your great restaurants and bars, and maybe even open up a little pie shop of my own. Now I’m sure some of you will point out the gas-guzzling SUVs, the spoiled rich kids, and the ever-increasing McMansions. How could this be the perfect Texas town, you ask? To set the record straight, I only recognize the east side of town. In my most humble opinion, anything on the west side of I-75, with its conspicuous consumption, might as well be crossed off the map.
Okay, let me step off my soap box and get down to business. On McKinney’s historic town square there is a small restaurant and retail store called Petina Greens. The chef at Petina Greens buys produce from the farms surrounding McKinney. The menu rotates daily based on availability of seasonal local produce. That is where I tried my first blueberry white chocolate chip cookie. And it shook me…to my very core. Well, that might be a slight over-statement, but it did inspire me to try to recreate the recipe for myself.
So at around 10:30 pm on Tuesday night, I set out to create the greatest cookie in the universe. I researched several recipes and then played around with the ingredients. After covering myself in flour and spilling half the blueberries on the counter—victory was mine. The cookies actually tasted better than the ones at Petina Greens! The slightly tart blueberries, the salty white chocolate, and the bite of lemon come together to create one hell of a cookie. Enjoy!
Blueberry White Chocolate Chip Cookies
1 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp. double strength vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup dried blueberries
1 cup white chocolate chips
Zest of one large lemon
What You Do:
1. Preheat Oven to 375 degrees
2. Beat together Crisco, sugars, eggs, and vanilla.
3. Mix together dry ingredients and stir into Crisco mixture.
4. Stir in white chocolate chips, dried blueberries, and lemon zest.
5. Roll dough into small 1 1/2 inch balls and place on parchment lined cookie sheet.
6. Bake for 8-10 minutes. Take out when tops turn light brown. They may look slightly undercooked, but they will continue to cook out of the oven. Cool on sheet for a few minutes before removing to cool on rack.