Strawberry & White Chocolate Cookies
Since I am obsessed with White chocolate and my Giant Milkybar Cookie is one of my most popular recipes, I thought a White chocolate cookie recipe was long overdue. This time I’ve chosen White chocolate and strawberry as I think the flavours go so well together.
It’s taken a few attempts to get these cookies right. Baking with fruit can be quite tricky because it adds excess moisture which can really affect the bake. I tried using fresh and frozen fruit with these cookies but it just didn’t work as the excess moisture meant that they spread too much and had a weird texture.
Then, I remembered I had a big bag of freeze-dried strawberries in the cupboard (that I had bought ages ago for a specific recipe that I STILL haven’t got round to making), so decided to use those – they worked perfectly! You can buy them from Lakeland and some supermarkets also sell them.
As with most bakes, the secret to these cookies is to make sure you don’t over-bake them! It can be hard to give a specific time as all ovens are different, but these cookies are ready as soon as they start to turn a slight golden colour. If you over-bake by even a minute or two, they will be dry and you won’t get that nice chewy middle that we all know and love.
The great thing about these cookies is that you can freeze the dough into individual portions and cook from frozen. So whenever you get a cookie craving, you can just pop one (or two!) into the oven. Just add an extra 3-5 minutes onto the baking time if cooking from frozen.
Enjoy!
Adrianna x
Strawberry and White Chocolate Cookies
Extra thick chewy cookies with white chocolate chips and freeze-dried raspberries
- 400 g Plain flour
- 200 g Butter (Softened)
- 150 g Light Brown sugar
- 50 g Granulated sugar
- 20 g Cornflour
- 2 Medium Free-Range eggs
- 1.5 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 200 g White chocolate chips or chunks
- 25 g Freeze-dried raspberries (Available from Lakeland and some supermarkets)
- 1 tsp Vanilla extract or Vanilla bean paste
In a bowl, mix together the sugars and butter until just combined.
In a separate bowl, add the flours, bicarbonate of soda and baking powder. Whisk until thoroughly combined. Add this to the butter and sugar along with the eggs and vanilla and mix together for around 20-30 seconds.
Add the chocolate chips/chunks and the freeze-dried raspberries and mix until combined.
Weigh out the dough into around 9 pieces, each weighing around 125g-130g. Smooth each piece of dough into a ball and refrigerate for 1-2 hours.
Preheat the oven to 200C/180C Fan. Place 4-5 cookies on a large lined baking tray and bake in the centre of the oven for 12-18 minutes until slightly golden.
When baked, leave the cookies to cool for at least 30 minutes as they will continue to cook while they cool. Enjoy!
You can substitute the cornflour for plain flour
You can use White chocolate chips or chopped White chocolate
Freeze-dried raspberries can be found in Lakeland and in some supermarkets. I buy mine online in bulk as it is more cost effective
Make sure you refrigerate the dough for at least 1 hour otherwise the cookies will spread too much and they won’t be nice and thick!
You can leave the dough in the fridge for up to 2-3 days
The dough can be frozen into individual portions which is perfect if you don’t want to make a whole batch!
If cooking from frozen, allow an extra 3-5 minutes baking time
All ovens vary, but these cookies take around 12-18 minutes to cook. They will be ready as soon as they start to get a slight golden colour
Leave to cool for at least 30 minutes as they will continue to cook and firm up as they cool
These cookies will keep for 2-3 days in an airtight container
