PIndulge in the exquisite symphony of flavors within these delectable strawberries & cream cookies. Picture this: a divine creation that boasts a pillowy soft-baked interior, complemented by irresistibly crisp edges.
Say goodbye to ordinary treats and immerse yourself in the extraordinary experience of these strawberries & cream cookies. Elevate your taste buds and let the luscious combination of textures and flavors transport you to a realm of pure culinary bliss. After all, why settle for the mundane when you can have a taste of indulgence that transcends the ordinary?
Let’s get started 😊
Ingredients:
- 281g all-purpose flour
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 113g full-fat cream cheese, softened to room temperature
- 170g unsalted butter, softened to room temperature
- 100g granulated sugar
- 100g brown sugar
- 1 large egg, at room temperature
- 1 teaspoons Strawberry extract
- 170g semi sweet chocolate
- 30g freeze-dried strawberry powder
- Pink gel food colour
How to make:
Combine the flour, cornstarch, baking soda, and salt in a medium bowl and set aside. In your stand mixer bowl, with a paddle attachment to beat the cream cheese on medium-high speed until it becomes smooth and creamy. Incorporate the butter. Scrape the sides and bottom of the bowl as needed during the process. Add granulated sugar and brown sugar, beating on medium-high speed until the mixture is smooth and creamy, approximately 2 minutes. Integrate the egg and strawberry extract, beating on high speed until well combined, around 1 minute.
Combine the dry ingredients with the wet ingredients, mixing on low speed until well combined. While the mixer is on low speed, incorporate the freeze-dried strawberry powder and the semi sweet chocolate chunks just until combined. Cover and refrigerate the dough for at least 2 hours (up to 4 days). If refrigerated for an extended period, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking, as it will be firm.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Roll the cookie dough into heaping 1.5 tablespoons per cookie (using a medium-size cookie scoop) and place them 3 inches apart on the prepared baking sheets. Bake for 13–15 minutes or until the edges are lightly browned, with soft centers. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, you can press a few more semi sweet chocolate chunks into the tops for added visual appeal.
And enjoy! 😊
