blueberry white chocolate brown butter cornbread cookies 🫐

Hello miluvs! Hope everyone had a fabulous weekend. I spent lots of time in the sun and at the pool, went to a friend’s sourdough pizza party, watched the World Cup final (duh) and drank maybe one too many glasses of orange wine. But it’s fine because it’s summer and I love summer!!!

I need to express my gratitude for your patience, as my newsletter schedule has been a little off lately — the truth is that I’ve been working on a big, big project that has taken up a lot of my time and brain space these days. But don’t worry, I’m going to tell you all about it soon and I promise it’s worth my sporadic posting schedule :S

Today I’m sharing a brand new and highly requested version of my iconic brown butter cornbread cookies. In case you missed it, I developed this recipe last year and it’s gone viral a couple of times since then (humble brag), for good reason: this cookie is perfectly chewy, sweet and nutty, and the cornmeal lends a glorious taste and texture that just makes it so unique and delicious. It’s inspired by one of my favourite cookies ever, which is the cornbread cookie from Culture Espresso in New York City (IYKYK — this is also my reminder that I need a New York trip stat).

When I posted these cookies again a couple weeks ago, I got soooo many comments from lovely people telling me to add various things — chocolate, lime, blueberry, you name it. I pondered all the suggestions and came up with the idea to add chopped white chocolate and dried blueberries, which (unsurprisingly) turned out fantastic. The sweetness of the chocolate and the tart, chewy blueberries complement the cornmeal so perfectly (and don’t skip the hint of sea salt on top, which balances out all that sweetness). Hope you love these as much as the original! Cookie of the summer DARE I SAY!!!!