Imagine biting into a cookie that's not just a cookie, but a heavenly explosion of sweet, tangy, and creamy flavors. These Strawberry White Chocolate Chunk Cookies are about to revolutionize your dessert game, transforming an ordinary treat into an extraordinary culinary experience that will have your taste buds dancing with pure delight. Get ready to impress your friends, family, and even yourself with this irresistible recipe that combines the freshness of strawberries with the luxurious richness of white chocolate.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chunks
- 1 cup chopped strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in white chocolate chunks and chopped strawberries using a spatula, ensuring even distribution throughout the dough.
- Refrigerate the dough for 30 minutes to prevent excessive spreading during baking and enhance flavor development.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Skip Chilling: The 30-minute refrigeration is crucial - it prevents cookies from spreading too thin and intensifies the flavors.
- Fresh vs. Frozen Strawberries: Use fresh strawberries for the best flavor and texture. Pat them dry to prevent excess moisture.
- Chocolate Chunk Selection: Chop high-quality white chocolate bars for more luxurious chunks compared to chips.
- Baking Precision: Watch cookies closely in the last few minutes. They should be golden at the edges but still slightly soft in the center.
- Storage Hack: Place a piece of bread in your airtight container to keep cookies soft and fresh for longer.
- Make-Ahead Option: You can freeze the cookie dough balls and bake directly from frozen, adding 1-2 minutes to baking time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
