Strawberries and Cream Cookies
A chewy-centered, crispy-edged cookie, studded with sweet white chocolate chips and tart freeze-dried strawberries.
- Serves: 20 persons
- 2 ½cups all-purpose flour
- 1 ¼teaspoons kosher salt
- 1teaspoon baking soda
- 1cup unsalted butter, melted
- 1 ¾cups granulated sugar
- 1tablespoon vanilla extract
- 2large eggs
- 1cup white chocolate chips, plus more for pressing into cookies
- 1cup freeze dried strawberries, crushed, plus more for pressing into cookies
Step 1Heat the oven to 350 F.
Step 2In a small bowl, whisk the flour, salt, and baking soda.
Step 3In a large mixing bowl, whisk the melted butter and sugar.
Step 4Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
Step 5Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
Step 6Add chocolate chips and crushed strawberries. Mix until the flour disappears.
Step 7Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
Step 8Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
Step 9Bake for about 12 minutes, rotating at the halfway point.
Step 10Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.