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
Ingredients
- 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
Instructions
- 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!
