Introduction
If you’re in the mood for a sweet treat that combines the rich creaminess of white chocolate with the delightful tartness of strawberries, look no further. These Strawberry White Chocolate Cookies are a perfect balance of flavors, ensuring a delightful experience with each bite. Whether you’re baking for a special occasion or just indulging yourself, this recipe is sure to become a favorite.
Detailed Ingredients with measures
– 2 cups sifted all-purpose flour (preferably unbleached)
– 2 teaspoons cornstarch
– 2 teaspoons baking soda
– 1 teaspoon finely ground sea salt
– ¾ cup unsalted butter, softened
– 1 egg
– 1 teaspoon strawberry extract
– ½ cup brown sugar
– ½ cup granulated sugar
– ½ cup white chocolate chips
– ½ cup freeze-dried strawberries
Prep Time
Approximately 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 8-10 minutes
Total Time: About 25 minutes (including prep)
Yield: Approximately 24 cookies
Enjoy these delectable cookies fresh from the oven, or store them for a delightful treat throughout the week. Happy baking!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Set this aside for later use.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth. Use a hand mixer or stand mixer for best results.
Step 3: Incorporate Egg and Extract
Add one egg and one teaspoon of strawberry extract to the creamed butter-sugar mixture. Mix until all ingredients are fully incorporated and the mixture is uniform.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, cornstarch, baking soda, and finely ground sea salt until well combined.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined, ensuring no dry streaks remain in the dough.
Step 6: Fold in Chocolate and Strawberries
Gently fold in the white chocolate chips and freeze-dried strawberries. The dough will be thick; you may need to mix by hand to incorporate the add-ins thoroughly.
Step 7: Portion the Dough
Using a cookie scoop or spoon, portion out 1.5-inch balls of dough and place them on the prepared baking sheet. Space each ball about 2 inches apart to allow for spreading during baking.
Step 8: Bake the Cookies
Bake the cookies on the center rack of your preheated oven for 8-10 minutes. Look for golden brown edges and a light, fluffy center.
Step 9: Cool the Cookies
Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10: Enjoy!
After cooling, enjoy your delicious cookies.
Notes
Sticky Dough
If the dough is too sticky to manage, chill it in the refrigerator for about 10 minutes before scooping.
Storage
These cookies can be stored for up to 3 days in a sealed bag or an airtight container to maintain freshness.
Cook techniques
Creaming Butter and Sugars
Cream butter with brown and granulated sugars until smooth to introduce air into the mixture, ensuring a light and fluffy cookie texture.
Incorporating Eggs and Extracts
Add the egg and strawberry extract to the creamed mixture, ensuring they are fully blended for an even flavor distribution throughout the dough.
Whisking Dry Ingredients
Thoroughly whisk together the flour, cornstarch, baking soda, and salt in a separate bowl to evenly distribute the leavening agents and prevent clumping.
Combining Wet and Dry Mixtures
Gradually combine the dry ingredients with the wet mixture, mixing until just combined to avoid overworking the dough, which could lead to tough cookies.
Folding in Add-ins
Gently fold in white chocolate chips and freeze-dried strawberries to maintain their shape and texture in the cookie dough.
Portioning Dough
Use a cookie scoop or spoon to portion out 1.5-inch balls of dough, spacing them appropriately on the baking sheet to allow for spreading during baking.
Baking
Bake the cookies until the edges are golden and the centers appear fluffy. This ensures a perfect balance of crispness and softness in the finished cookies.
Cooling
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack, which prevents them from becoming too soft and helps them retain their shape.
FAQ
Can I substitute the unsalted butter with margarine?
Yes, margarine can be used as a substitute, but it may affect the texture and flavor slightly.
What can I use instead of strawberry extract?
Vanilla extract is a suitable alternative; however, it will change the flavor profile of the cookies.
How should I store the cookies?
Store the cookies in a sealed bag or airtight container at room temperature for up to three days.
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries can be used, they contain moisture that may alter the cookie’s texture; it’s best to stick with freeze-dried for this recipe.
Why is my cookie dough too sticky?
If the dough is sticky, chilling it in the refrigerator for 10 minutes will make it easier to handle.
Can these cookies be frozen?
Yes, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a sealed container or bag.
Conclusion
These strawberry-infused cookies, complemented by the sweetness of white chocolate and the crunch of freeze-dried strawberries, create a delightful treat that is perfect for any occasion. The combination of flavors and textures results in a cookie that is not only visually appealing but also incredibly satisfying. Enjoy them fresh out of the oven or store them for later to share with friends and family.
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