This time I wanted to do something a little different with my leftover strawberries. Normally I make some sort of loaf but I was intrigued by the thought of making strawberry cookies, something I’d never done before. I have to say it was a learning experience, and a very good one I might add.
I’ve always found strawberries to be tricky in the baking process. They add additional moisture when baking and that can play havoc on your end result especially if you live in high altitude like I do. But I’ve had enough disasters along the way that I say with great confidence that I think I’ve finally got baking with strawberries down pat. So lets talk white chocolate strawberry cookies…
Lesson Learned 1 – Follow these basic tips for baking with strawberries: Strawberries give off moisture when they bake and that can make the consistency of the batter too runny and result in a baking disaster. I’ve learned a few simple tips along the way that will help you be successful when baking with strawberries. First, prep the strawberries the very first thing. Cut them into smaller rather than larger pieces. Sprinkle the strawberries with a tiny, tiny bit of lemon juice, place them in a colander over a bowl and allow them to shed some excess moisture. Normally you add strawberries at the end of a recipe. Prepping them at the beginning gives them plenty of time to shed some of that excess moisture.
Before you add them to a batter sprinkle them with a little flour and make sure all of the berries are lightly coated. That way the flour will continue to absorb moisture and the berries will not all clump together in the baking process. If you are making a strawberry bread, sprinkling them with a little flour before adding them to the batter will prevent all the strawberries from sinking to the bottom of the bread. Try these few tips and you should be successful baking with strawberries.
Lesson Learned 2 – This is a very moist batter: The consistency of this batter is very moist. Once you make it I recommend you put it in the refrigerator for 15-30 minutes. That way it will be a little easier to work with. Even after you refrigerate it the batter will still be moist as is evidenced by the picture below. Don’t worry, the cookies will not run. They will hold shape and turn out to be a delightful cookie!
Lesson Learned 3 – The consistency of this cookie is more like a cake than a cookie: Initially I wasn’t sure how these cookies would turn out based on the moistness of the batter. To my surprise and delight they were like small heavenly bites of cake. The cookies are soft and delightful, very different from the consistency of say a chocolate chip cookie. And the white chocolate chips divinely compliment the flavor of the cookie. I brought these to work and they disappeared within one hour.
Lesson Learned 4 – For extra decadence try drizzling some melted white chocolate over the top of the cookies: This time when I made these cookies I didn’t think to do this. The amount of white chocolate you use making this recipe does not use up the entire bag. Why not melt the remainder of the chocolate and drizzle it over the cookies after they cool? Next time I most certainly will do this. I can’t believe I didn’t think about doing this when I first made them. Oh well, live and learn…
This recipe is a delightful change to traditional cookies that are often hard and crunchy. The combination of strawberries and white chocolate is to die for. I also like the fact that this recipe only makes about two dozen cookies so it is a manageable amount for family and friends. And as always I recommend you try this recipe and tell me what you think…
WHITE CHOCOLATE STRAWBERRY COOKIES...
1/2 tsp. baking powder
1/8 tsp. table salt
1/4 cup unsalted butter, room temperature
4 oz. cream cheese, room temperature
3/4 cup sugar
1 large egg, room temperature
1 tsp. vanilla
3/4 chopped strawberries, drained
2 tsp. lemon juice (1/2 – 1 small lemon juiced)
1 – 2 Tbs. flour, for dusting the strawberries
5 oz. white chocolate chips, chopped (I recommend using a mini food processor to chop them)
White chocolate chips, melted – to drizzle over the cooled cookies (optional)
Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment paper. Chop the strawberries, place them in a colander and sprinkle them with the lemon juice. Set them aside and allow them to drain.
Whisk together the dry ingredients – the flour, salt and baking powder. Set aside.
Beat the butter and sugar until creamy. Add the cream cheese and beat until light and fluffy. Add the egg and vanilla. Mix well. Gradually add the flour mixture and stir until combined. Do not over mix.
Stir in the chopped chocolate. Sprinkle the strawberries with flour and toss them so they all are coated with a thin layer of the flour. Carefully fold the strawberries into the batter.
Place the batter in the refrigerator for about 15-30 minutes.
Once slightly chilled, make the cookies by dropping a heaping tablespoon of the batter on the baking sheet leaving approximately an inch between each cookie. (I recommend no more than a dozen cookies per baking sheet). Bake for 15 minutes or until the edges become golden brown.
Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool. Once the cookies are cooled, put the remaining white chocolate chips in a microwaveable dish and microwave on high for about 10 – 15 seconds. Stir the chips until melted. (Microwave at 5 second intervals after this if the chips need to be heated through a little more. Be careful not to overheat the chocolate). Place the chocolate in a gallon size bag. Cut the end of the bag (make sure the cut is small) and use it as a pastry bag to drizzle the melted chocolate over the cookies.