2 c fresh blueberries
1 1/2 c white sugar, divided 2 c water
1 c unsalted butter
1/2 c brown sugar
1 t vanilla
3 c flour
2 t baking powder
2 t baking soda
1/2 t salt
Preheat oven to 350.
Combine blueberries, 1 c white sugar and water in a medium sauce pan. Bring to a boil then reduce heat and let simmer till reduced by 1/2, about 1 cup. Let cool.
Cream together butter, remaining 1/2 c white sugar, and brown sugar until lighter in color. Add in vanilla and eggs, one at a time, mixing thoroughly between each addition. Stir in the blueberry mix.
Combine flour, powder and salt in a medium bowl. Stir in flour mixture one cup at a time. Place dough in the refrigerator and let cool for 30 minutes.
Portion dough out onto a cookie sheet lined with parchment paper. Flatten cookies slightly with your hand. Bake for 10-12 minutes. Let cool on the pan for a few minutes, before transferring to a wire rack to cool completely.