Chocolate Chunk & Strawberry Cookies
Ingredients
230g salted butter (1 cup/2 sticks – make sure you are using good-quality butter; Kerrygold is my favorite for these)
130g brown sugar
100g fine cane sugar
1 egg + 1 egg yolk
1 1/2 tsp vanilla extract
200g all-purpose flour (unbleached)
5g cornstarch
3/4 tsp baking soda
1/4 tsp baking powder
100g milk chocolate melting chocolate wafers or bar chocolate chopped into chunks
50g freeze dried strawberries, finely chopped (no super large piece, we want them to distribute as evenly as possible)
Method
In a small saucepan, add the salted butter. Place over medium-low heat and melt, stirring occasionally until brown and fragrant. Remove the browned butter from the heat and set aside to cool.
In a medium-sized bowl, add the brown sugar, cane sugar, vanilla, egg, and egg yolk. Whisk until smooth and creamy.
Once the butter is cool to the touch, pour it into the bowl with the sugar and egg mixture. Whisk until smooth and glossy.
In a separate bowl, sift together the flour, cornstarch, baking powder, and baking soda.
Once the dry mixture is fully combined, add it to the wet mixture. Use a spatula to combine. Add the chopped chocolate and strawberries and mix until smooth.
After the batter has been mixed, place the dough in the fridge for 30 minutes.
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the fridge. Using a cookie scoop or ice cream scoop, scoop the dough into balls and place them on the prepared baking sheet (if using a large ice cream scoop, I do 5 per sheet), making sure there is plenty of room between the dough balls for them to spread.
Bake for 12-15 minutes, until slightly golden. Remove from the oven and tap the tray on the counter to deflate the center. Allow the cookies to cool before serving. Enjoy!
Notes
Basically a chocolate covered strawberry in cookie form. One of my favorites from this year so far.
If you want the strawberry to be even more promident, dont brown the butter just simple melt it. The brown butter adds a depth a flavor that I love but can sometime this is overbearing.
