Strawberry and White Chocolate Cookies
Juicy strawberries, the slightest hint of almond and sweet white chocolate are the perfect combination in this delicious summer cookie that you will want to bake again and again. This large, thick, chewy, NYC style cookie is best eaten on the day.
Ingredients
(makes 9-10 large, thick cookies)
125g Stork Baking Spread
100g brown sugar
75g caster sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon of almond extract (optional)
300g plain flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
150g white chocolate chunks or chips
25g freeze dried strawberry pieces
fresh strawberries for decoration (at least 12 strawberries are needed). Cut them in half or slice and let them rest on kitchen towel to absorb excess moisture.
Method
1. In a large bowl, using a hand held electric whisk, whisk the baking spread together with the brown sugar and caster sugar until it is light and fluffy. (2-3 mins)
2. Add the egg, almond extract and vanilla extract and continue whisking for another couple of minutes.
3. Sift in the flour, baking powder, bicarbonate of soda and salt. Mix until it is nearly combined.
4. Add the white chocolate chunks or chips and freeze dried strawberry pieces and fold into the mixture with a spatula. Bring it all together but avoid over mixing.
5. Split the dough into 10 balls weighing between 70-75g each. Place on a baking tray and refrigerate for 1 hour.
6. Preheat the oven to 180 degrees Celsius and line 2 baking trays with parchment paper.
7. When chilled, place the cookies on the prepared baking sheets, only putting 4-5 on each tray. ( Leave uncooked cookies in the fridge)
8. Bake for 13 minutes until they start to crisp up and turn golden at the edges but the centre stays pale.
9. While warm and straight from the oven decorate with slices of fresh strawberry. I cut them in half, and gently push them into the soft cookie.
10. Leave for 30 minutes to finish setting before removing from the baking tray.
Notes
These are delicious little morsels of summer. The fresh strawberries supply the vibrant decoration but they also add moisture. They are BEST EATEN ON THE DAY but will keep for a few days. However, the strawberries lose their brightness after a day and the cookies are softer due to the fruit so must be stored in the fridge.
If you don’t want to use fresh strawberries as decoration, add some freeze dried strawberry slices and white chocolate drizzle or chunks of white chocolate.
These cookies can be made dairy free as Stork Baking Spread works perfectly in this recipe. Just substitute normal white chocolate for a dairy free alternative.