Summertime means that America’s true favorite fruit (sorry Apple) the Strawberry gets to shine. Who doesn’t love strawberries really? It’s easily the best fruit flavor you can get in any dessert. Strawberry jelly? Perfect. Strawberry Ice Cream? Amazing. Strawberry Ice Pops? I mean you’re noticing a pattern, strawberry is the best.
One dessert arena which has been surprisingly quiet in the strawberry realm though, is the cookie. I mean we literally put raisins, God’s garbage, in cookies but no strawberries?! That doesn’t make a bit of sense.
I decided to dip my toes into the strawberry cookie pool with these white chocolate chunk strawberry cookies, I figured to try the same logic of an oatmeal raisin cookie, sprinkle in some dried strawberries and see what happens. I followed essentially the same recipe I used for my chocolate chip cookies which are a home run ( why mess with something that works?)
The end result was a clear win for the strawberry dessert lobby. The white chocolate is the perfect smooth yet light compliment to go with the strawberries. Meanwhile the strawberries add a fruity note to the cookie that you wouldn’t get otherwise. You may ask why I didn’t use regular fresh strawberries, it’s because they’re too damn juicy. They’ll explode in the cookie and just ooze everywhere without adding much sweetness to the cookie. If you want to try that route be my guest, but I don’t recommend it.
So what are you waiting for? Go make these!
Recipe – White Chocolate Chunk Strawberry Cookies
Ingredients
1 3/4 Cups All-Purpose Flour
1/2 Tsp. Baking Soda
14 Tbsp. Unsalted Butter
3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
1/2 Cup Granulated Sugar
1 Egg plus 1 large yolk
2 Tsp. Vanilla Extract
1 Tsp. Salt
Dried Strawberry Chunks (don’t use the freeze dried stuff, buy these or use these)
1 1/4 Cups of White Chocolate Chips (or Chunks)
Method
Preheat the oven to 375F. Line 2 baking sheets with parchment paper
Mix the flour and baking soda together in a bowl and set aside.
Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s golden brown (1 to 3 ) minutes.
Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently. Stir in your chocolate chunks & dried strawberry.
Using 3 tablespoons of dough at a time, roll the dough into balls and space them 2 inches apart on the prepared sheets. Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft, I prefer my cookies to be really soft so you can pull them out sooner depending on how soft you like them). Cook for about 10 to 14 minutes (more like 10). Transfer to a cooling rack and then enjoy!
If you’re eating them later after you’ve made them, wrap the one or two cookies you’re eating in a damp paper towel and microwave for about 15 seconds. It will taste amazing just like the first time.
- 1 3/4 Cups All-Purpose Flour
- 1/2 Tsp. Baking Soda
- 14 Tbsp. Unsalted Butter
- 3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
- 1/2 Cup Granulated Sugar
- 1 Egg plus 1 large yolk
- 2 Tsp. Vanilla Extract
- 1 Tsp. Salt
- Dried Strawberry Chunks (don’t use the freeze dried stuff,
- buy these
- or
- use these)
- 1 1/4 Cups of White Chocolate Chips (or Chunks)
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper
- Mix the flour and baking soda together in a bowl and set aside.
- Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s golden brown (1 to 3 ) minutes.
- Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
- Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
- Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently. Stir in your chocolate chunks & dried strawberry.
- Using 3 tablespoons of dough at a time, roll the dough into balls and space them 2 inches apart on the prepared sheets. Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft, I prefer my cookies to be really soft so you can pull them out sooner depending on how soft you like them). Cook for about 10 to 14 minutes (more like 10). Transfer to a cooling rack and then enjoy!
- If you’re eating them later after you’ve made them, wrap the one or two cookies you’re eating in a damp paper towel and microwave for about 15 seconds. It will taste amazing just like the first time.
