Strawberry white chocolate chunk cookies
These mouth-watering cookies are packed with tangy strawberry bits and white chocolate chunks.
I love to bake, but sometimes making the same old recipes becomes just that – old. And then a recipe comes along that changes it all up and puts a spark back into baking. Adding fresh chopped strawberries to these outrageously delicious cookies gives them a slight tang, great color and a whole lot of fun.
If you’re a fan of the taste of chocolate-dipped strawberries (who isn’t?), add in some milk chocolate chunks and see how that works out. I’m guessing quite well, thank you.
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil or Earth Balance
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg plus 1 yolk
- 1 teaspoon vanilla
- 4 large strawberries, diced
- 1/2 cup white chocolate chunks
Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
Beat coconut oil or butter with sugars until smooth.
In a large measuring cup, mix flour, baking powder, baking soda and salt. Add to butter mixture and mix well.
Add egg, yolk and vanilla and beat until incorporated.
Add white chocolate chips and mix.
Pat diced strawberries with paper towel to remove excess moisture. Gently fold into cookie batter.
Cover and refrigerate 30 minutes.
Use a cookie scoop or large tablespoon to drop spoonfuls onto baking sheet. If you can, refrigerate dough in between batches to keep it firm.
Bake 14-15 minutes, or until centers are just set. Allow to sit on baking sheet 2 – 3 minutes and then transfer to wire rack to finish cooling completely.
Note: Don’t cover these cookies completely when storing – leave a small opening for air and moisture to escape and prevent them from getting a bit too soft.
Adapted from a recipe by Andrea Giang.