>> 2 1/2 cups unbleached flour
>> 1 1/2 tsps baking powder
>> 1/4 tsp salt
>> 3/4 cup unsalted butter, softened to room temperature
>> 1/4 cup white sugar
>> 1/4 cup packed light or dark brown sugar
>> 1 large egg (at room temperature)
>> 1 1/2 tsps vanilla extract
>> 2 tbsps plus 1 tsp fresh lemon juice
>> 1/4 cup milk
>> 2 cups fresh or frozen aronia berries
With a handheld or stand mixer, beat the butter and sugars together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
Add in the egg, vanilla extract and lemon juice. Beat on medium-high speed until combined. Scrape the bowl as needed.
In a separate bowl, combine all the dry ingredients. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until thoroughly mixed. Dough will be creamy, sticky, and thick.
With a spoon or rubber spatula, carefully fold the aronia berries into the cookie dough. Handle with care because some may breakopen. If they do, the juice of the berry will spread its colour; but this is ok as aronia berries are not too juicy.
Cover dough tightly and chill in the refrigerator for 1 hour. If need be, it can stay in the fridge up to two days.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Remove cookie dough from the refrigerator. Scoop cookie dough, about the size of a golf ball and place 3" apart on the baking sheets. (You may have to let the dough warm up to room temperature in order to scoop it.)
Bake for 15 to 17 minutes or until a cookie springs back when lightly pressed.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to thoroughly cool.
Ingredient Tip: If desired add some chocolate chips to the batter when you add the berries.
Swap Out: If you do not have aronia berries, swap out these with blueberries.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Black Chokeberry
Recipe Category: Desserts and Snacks
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