Strawberry and White Chocolate Chip Cookies
Soft, chewy cookies combining fresh strawberries and creamy white chocolate, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch optional
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch (if using). Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Fruits and Chocolate
- Gently fold in the diced strawberries and white chocolate chips. Be careful not to overmix, as the strawberries can release juice.
Baking
- Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use firm strawberries to avoid excess moisture in the dough. Store cookies in an airtight container in the refrigerator for up to 3 days. Scoop the dough onto a baking sheet and freeze. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.