Begin by preheating your oven to 350°F (180°C). While the oven warms up, line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Next, take your blackberries—either fresh or thawed if they were frozen—and puree them in a blender until smooth.

In a medium mixing bowl, combine softened butter and granulated sugar. Cream them together until light and fluffy, then incorporate the cooled blackberry puree and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this mixture into the wet ingredients.

Now, fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.

Once chilled, roll tablespoon-sized balls of the dough on your prepared cookie sheet, leaving space between each ball.

Bake the cookies for 8-10 minutes until the edges are set while the center remains soft.

Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.