I woke up early on Sunday morning and was lazily scrolling through my IG feed when this reel from Justine caught my eye. You all know I have a soft spot for berries. And mom had just given me a whole bunch! I got all curious, checked the required ingredients, took out my kitchen scale, and made my first strawberry white chocolate chip cookies. They were yummylicious! From the 3 large trays I baked, I was only able to have 3 cookies 😁
On her blog, Justine mentions that fresh strawberries release a lot of water. Which made me increase the amount of flour slightly and still the cookie dough was not as firm as when I make the chocolate chip cookies (chewy chocolate chip cookies recipe here).
Without further ado, here is the recipe from Justine's blog, slightly modified:
3 cups fresh strawberries (about 380 grams)
250 grams granulated white sugar
240 grams of butter, I use Lurpak but any brand can do
3.5 cups all-purpose flour (about 450 grams)
1 and 1/2 tsp baking powder
1/4 tsp salt
1.5 cups white chocolate chips, I used Hershey's and did not chop them
1 tbsp Himalayan pink salt flakes for the topping
As per Justine's recommendation, I let my KitchenAid beat the wet ingredients, i.e. finely chopped strawberries, butter, and sugar, at medium speed for around 10 minutes. Beating the ingredients for a longer time helps in mashing the strawberries up and combining them better with the butter and sugar. once you have a smooth pink mix, add the dry ingredients. Start with the flour, mix at low speed for 1 to 3 runs with your electric mixer, then add the baking powder and salt and mix again. Finally, add the baking powder and mix again at low speed. When I sprinkled the chocolate chips in the bowl, I used a silicone spatula and folded the mix manually a few times.
This dough will be softer than regular cookie dough because of the moisture in the strawberries. So Justine recommends chilling it before baking it. I placed my dough for about 3 hours in the fridge, while I was busy elsewhere. Once you have preheated your oven at 190 degrees Celsius, roll your dough into balls that are taller than wide. I use this technique with regular cookies too. It makes the cookies bake up to be thick. Sprinkle the Himalayan pink salt flakes on the cookies and bake them for about 12-14 minutes or until they turn golden brown on the bottom. Let the cookies cool on a rack and bon appétit 😋😋
