This strawberry white chocolate cookie was a happy find on PInterest. Â The recipe is from Vera (from Oh my god chocolate desserts blog). Â I have adapted a few things, and added some comments. They are beautiful and chewy, especially when still warm. Â I froze most of the second batch and use them for lunch boxes or afternoon snack.
The recipe is VERY easy to make.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt (remove if using salted butter)
- 1/4 cup  butter-softened
- 120 g cream cheese
- 3/4 cup caster sugar (1/2 cup is probably enough, I find them a bit sweet)
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped fresh strawberries
- 2 tablespoon lemon juice
- 150 g white chocolate-chopped
Method
- Preheat the oven to 180ÂşC.
- Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. Chop in pieces as convenient (not less than one centimetre)
- Beat butter with sugar and cream cheese until it’s light and fluffy. Â
- Add egg and vanilla and mix well.
- Toss together 1 1/4 cup all-purpose flour, salt, chopped white chocolate, chopped stawberries and baking powder.
- Add flour mixture to the wet mixture and fold in gently. Â Either use a large scoop or your hand.
- Drop heaping tablespoon of batter onto a baking sheet covered with baking paper. Make sure to leave a couple centimetres space in between.
- Set the cookies in the refrigerator for 5-10 minutes before baking.
- You can choose to bake them for 13-15 minutes until the edges become golden brown, they will be very chewy and quite friable, I baked my second round with spots of golden brown over the top, it was a bit easier to handled and when cold they are more tasty (more cooked).
- Transfer the baking paper to the cooling rack (slide it). Â Let the cookies cool a few minutes and them remove from the baking paper.
