Thick & Chewy Strawberry and White Chocolate Cookies (no chill)
These no chill cookies are thick and chewy and filled to the brim with white chocolate chunks and strawberry flavor. They take about 30 minutes to make from start to finish and will definitely become a new favorite cookie. Instead of fresh strawberries or freeze dried strawberries, this cookie uses dried strawberries. Find them in the grocery store with the other dried fruits or on Amazon. Yields 20 large cookies.
Servings: 20
Calories: 302kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped white chocolate baking bar or white chocolate chunks plus more for tops (three 4-ounce baking bars total)
- 1 cup chopped dried strawberries plus more for tops
Instructions
- Preheat oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with paddle attachment, add cubed butter, brown sugar, and granulated sugar.1 cup unsalted butter , 1 cup dark brown sugar , ½ cup granulated sugar
- Turn mixer on low for a few seconds, then gradually increase speed to medium-high so the butter and sugar doesn't fly out of the bowl, mixing for about 3-4 minutes until well incorporated and fluffy. You'll know it's done when the mixture starts sticking to the sides of the bowl. Stop the mixer and scrape down the sides and bottom of the bowl, mixing more if needed until the butter and sugars evenly incorporated.
- Turn mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 60 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.1 large egg , 1 large egg yolk, 1 ½ tablespoons vanilla extract
- With mixer off, add in both flours, baking powder, baking soda, and salt. Turn mixer on low and stir until just combined. Do not over mix.1 ½ cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Add in chopped white chocolate and chopped dried strawberries. Stir on low just until incorporated. Turn mixer off and knead the dough bit with clean hands to ensure mix-ins are evenly incorporated, if needed.1 cup chopped dried strawberries, 2 cups chopped white chocolate baking bar or white chocolate chunks
- Portion dough into 2 ounce size balls using a large cookie scoop. Place cookie dough about 2 inches apart on prepared baking sheets. I typically place 8 cookies per tray.
- Bake in preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then remove from the oven and quickly press the extra dried strawberry pieces and white chocolate pieces into the tops of the cookies. Rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional) until the edges are browned and the tops no longer look shiny.Optional: use a large round cookie cutter or the rim of a small bowl to scoot the edges of the hot cookies in, creating thick edges and perfectly round cookies.
- Allow to cool for 15-20 minutes on the hot trays then transfer to wire racks to cool completely.
Notes
- The cookie dough can be frozen and baked later or just a few at a time (one the best ways to do it!): after you scoop the dough into balls, place them side by side on a baking sheet in a single layer and into the freezer for at least an hour. Once frozen, transfer the cookie dough balls to a freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking, although they can also be baked from frozen. Add 2-3 additional minutes to the bake time.
- To store baked cookies: After the cookies have cooled, store them in a cookie jar or an airtight container at room temperature for up to one week. Warm individual cookies gently in the microwave for 30 seconds at 50% power before eating, if desired.
- To freeze baked cookies: After the cookies have cooled, place them side by side on a baking sheet in a single layer and into the freezer for at least an hour. Once frozen, transfer the cookies to a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature then warm gently in the microwave for 30 seconds at 50% power. Cookies may also be warmed in a 350ºF oven for 5 minutes or until desired temperature.
Nutrition
Serving: 1 cookie | Calories: 302kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 213mg | Potassium: 77mg | Fiber: 1g | Sugar: 28g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
