My kitchen is being taken over by my children! It started with a menu written by Ambrine a few weeks ago, then a tentative to make a chocolate dip Nutella like which saw the stock of chocolate seriously reduced (I wasn’t home), a tentative to make caramel in the micro-wave (with chocolate, I wasn’t home either), a double serie of strawberry & white chocolate cookies, because the first ones were eaten sooooo quickly. This weekend, we were treated by a full breakfast with coddled eggs. And now a massive bunch of chocolate hazelnut friands for a school assignment.
The latest item was not to be so significant until a few kids at school came together with the idea to bring in their goods to the class. The assignment reads “Masterchef: your masterchef challenge…Bake some cookies for your family. Use photos or a drawing to show how you shared them equally.” It seems like the brief has been adapted to fit the fun of sharing!
You are in for a treat, the strawberry and white chocolate cookies
So lets share today the strawberry and white chocolate cookies. Children love them (tested for you on a few different families). Personally, I really like them warm, when not completely cooled yet, simply because I am not a big fan of white chocolate. Small warning, it is also quite sweet. What I really like is that the recipe shared the fats between cream cheese and butter, it brings in a really nice taste which works perfectly with strawberries and white chocolate.
Recipe from the blog omgchocolatedesserts adapted for units and technical preferences (more practical, less washing up too!).
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 180ºC.
- 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.
- 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. 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). Let the cookies cool a few minutes and them remove from the baking paper.
