2 1/2 cups seedless blueberries
1 1/2 cups seedless white strawberries
1/4 teaspoon vanilla extract
1 1/2 cups white sugar
1 egg
1 teaspoon water
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1 cup butter, margarine or margarine, softened
1 cup chopped almonds
1 cup chopped walnuts
1 tablespoon vanilla extract
1 cup rolled vanilla wafers or rolled oats
1 teaspoon baking cocoa
1/2 cup cocoa absolute
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large glass or metal bowl, beat together blueberries, strawberries, and vanilla extract. Mix with a wooden spoon, or just to a handful. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until just browned. Remove from cookie sheets to cool completely.
In a large bowl, combine sugar, egg, water, flour, chocolate chips, and cocoa. Mix thoroughly. Spread over cooled cookies. Roll the chocolate chips on to the smooth surface of the cookie.