Blueberry chocolate chip diamonds

These cookies remind me of the story of a clever wife whose instinct and intellect helped her to survive her cynic husband goaded with demands and strife. Although he was okay with all kinds of food, he would always demand for fresh items at the dinner table just to foment the strife and kill the moment. So in order to keep the peaceful environment intact she was always careful to use fresh ingredients. But still things didn’t go well.

One day his wife had enough so she decided to go the other way and started using frozen items especially for his favorite dishes and the interesting part was, before the meal, she would cleverly ensconced herself by explaining how hard it was to pick fresh items whilst stay within the price range and the visible difference in the texture and taste as well. Loud and clear, the silence from the other side felt like a ruse that simmered down the storm and worth the laugh. Till date, she chuckles as she remembers this part of her life 🙂

Likewise, the beauty of these cookies is the different ingredients that binds together to please both grownups and kids. The idea of adding dried blueberries along with chocolate chip, the ruse I used to make my son who hates blueberries in any form to enjoy the goodness of it in the shadow of chocolate chips and the mocha flavor, was indeed a brilliant idea. 


All purpose flour – 2 ½  cups
Brown sugar – 1 ½  cups
Olive oil – 1 cup
Almond powder – 2 tbsp
Milk – 3 tbsp
Instant coffee powder – 1 tbsp
Vanilla – 1 tbsp
Baking soda – ½   tsp
Salt – ½  tsp
Chocolate chips – ¾  cup
Dried blueberries – ¾  cup

In a medium bowl, mix together olive oil and brown sugar well.

In another medium bowl, combine flour, baking soda and salt.

Slowly add the flour mixture to the olive oil & brown sugar mixture. Mix well

Add dried blueberries and chocolate chips to the mixture.

On a clean and smooth surface, line gently greased wax paper. Place the dough on the wax paper and place the other sheet on top of it. Roll the dough evenly using a rolling pin. Remove the wax paper from the top. Gently transfer the rolled dough onto the baking sheet.

Bake in 325° oven for about 20 minutes. To get the diamond shape, first cut it in lengthwise and then cut diagonally. Allow them to cool well. Enjoy!


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