Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the egg and vanilla extract to the butter mixture, beating well after each addition. The mixture should be smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Fold in the chopped strawberries and white chocolate chips. The dough will be thick and slightly sticky, which is perfect for our cookies.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie with crushed freeze-dried strawberries for that delightful crunch.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chef's Tips:
• For best results, use room temperature butter to ensure even mixing
• Avoid overmixing the dough to keep the cookies tender
• Serve with a glass of milk for a classic pairing
Food Safety:
• Ensure strawberries are fresh and properly washed to avoid contamination
• Store cookies in an airtight container to maintain freshness and prevent spoilage