• 1 C Butter (We use plant based to make it dairy free)

• 2/3 C Sugar

• 1/2 C Brown Sugar

• 2 Eggs

• 2 tsp Vanilla 

• 2 TBSP Cornstarch

• 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1/2 tsp Salt

• 1 C Blueberries

Streusel 

• 6 TBSP Butter (again we use plant based)

• 4 TBSP Brown Sugar

• 4 TBSP Sugar

• 2/3 C Flour

• 1/2 tsp Salt

Mix butter (softened) with sugar and brown sugar. Once mixed well, add eggs one at a time. Add vanilla. Add all dry ingredients slowly. Ensure to mix well. Once cookie dough is mixed together, turn off mixer, and fold in blueberries. 

Mix all ingredients for streusel together in a separate bowl. 

Scoop out 1 to 1 1/2 inch dough balls. Pat down slightly to flatten the top. Add roughly 1 - 2 tsp of streusel to each one. 

Bake at 350 for 15 minutes. Allow to cool on pan for another 15 minutes. Cookies will be soft. 

• 5 Eggs

• 1 9oz pkg - Allergen Free Chocolate Chips

• 3/4 C - Butter (I use plant based to make it dairy free)

• 1 C - Sugar

• 1 tsp - Salt

• 1/2 tsp - Almond Extract

• 1/2 tsp - Vanilla Extract

• 1/4 C - Cocoa Powder

Preheat oven to 300 degrees.

In an electric mixer, add eggs, sugar, salt, almond extract, and vanilla extract. Mix on medium until the eggs have fluffed and doubled in size. 

In a microwave safe bowl add butter and chocolate chips. Mix in intervals of 30 seconds until chocolate is fully melted. Set aside and allow to cool. 

Once cooled, add chocolate mixture to egg mixture. Mix on low until combined. Add cocoa powder. Mix on low until combined. 

Place mixture in a greased 8 inch cake pan. Place in the oven and bake for 40 minutes. After 40 minutes, remove from oven and allow to cool on a wire rack. Place in the fridge for atleast 1 hour before serving.