![]() What I love about these strawberry chocolate chip cookies is that you don’t have to use a mixer. Instead, I recommend a mix of semi-sweet and milk chocolate - or just one of them. I usually like to use dark chocolate, but I’ve found it is too much when paired with the strawberries. Chocolate - The chocolate adds so much delicious decadence to the cookies.It also rounds out all the flavors and adds depth. Vanilla - I like to add vanilla to bring a touch of strawberries and cream to the cookies.The extra yolk adds more richness to the cookies, plus more moisture which is needed with the addition of the strawberries. The light brown sugar helps deepen that molasses flavor, adds a note of caramel, and makes the cookies nice and chewy. It works cup for cup like granulated sugar, so you can easily use it in all your favorite bakes. The Golden Sugar is less processed than your typical granulated sugar and therefore has a mouthwatering subtle note of molasses. I love their sugar because it is so high quality and gives the cookies the perfect texture. Sugar - We use a combination of Domino® Golden Sugar and Domino® Light Brown Sugar.My favorite part about this recipe is that we use melted butter, so no need to worry about remembering to take the butter out to soften. Butter - You should always use unsalted butter in your baking, and this is no exception.Freeze-dried strawberries - Freeze-dried strawberries are completely compacted with flavor and go a long way into infusing the cookies with a deep fresh strawberry flavor and a delicate pink color.It enhances the flavors in the cookie and really helps the strawberry flavor pop! ![]() Salt - I like to use sea salt for the best results.Baking soda - This gives our strawberry chocolate chip cookies rise and a nice puffiness.You can find it in most of your grocery stores - usually in the gluten-free or baking aisles. Cornstarch - This is my secret ingredient to soft cookies that stay soft.Bread flour would weigh down the cookies too much and with the strawberries, make them dense and tough. I wouldn’t use cake flour as the addition of the arrowroot starch makes the cookies take on a similar texture that cake flour would give, but with a bit more sturdiness. Flour - Use all-purpose flour for the best results.These ingredients are very similar to my favorite chocolate chip cookies, with just a few adjustments. Basically, the cookie dough gets better with age. The longer the dough rests, the stronger the strawberry permeates throughout the cookie dough. You can make the dough ahead of time - and I even encourage it. It isn’t too over the top and it mostly shows up as streaks of pink, but it is so nice. The strawberries also give the cookies a really nice subtle pink color thanks to the flakes of freeze-dried strawberry in the dough. But since the berries are freeze-dried at their most ripe and the process concentrates their flavor, we get a cookie that tastes exactly like a fresh berry. Once it’s paired with the chocolate, it is exactly like a chocolate-covered strawberry cookie which is perfect for Valentine’s Day.īy using freeze-dried strawberries, we don’t mess with the overall composition of the cookie as much if we were to use fresh strawberries. We also have the bonus of having fresh strawberry flavor infused throughout the cookie. And that is exactly what we have here with this cook. There is nothing better than a soft chocolate chip cookie with crisp, buttery edges. Spoon chocolate onto the strawberries, then sprinkle freeze dried strawberry dust on the tips! Put the chocolate covered strawberries on a parchment paper lined pan and then pop them in the fridge to cool.Soft, chewy chocolate chip cookies with a delicious twist! These strawberry chocolate chip cookies take the best of your favorite cookie and infuses them with a delightful chocolate-covered strawberry taste! This is a sponsored collaboration with Domino® Sugar.Let it melt for a few minutes, stirring every so often so it doesn’t stick to the bottom. Put the chocolate and coconut oil in the upper pot. Once it reaches a boil, decrease the heat to a simmer and add the top pot. Boil some water in the base of a double boiler.(If you don’t have one, smash them up in the sealed bag.) Crush half a bag of freeze dried strawberries with a mortar and pestle.1 cup chocolate chips/chunks (whatever kind you’d like – dark, milk and white all work great).If all you have is a small bowl, however, you can simply hold it over the pot. Ideally, the bowl will be large enough to rest atop the pot. If you don’t already own one, just find a bowl that won’t shatter or melt and put it over a pot of boiling water. Additionally, while I use a double boiler in this recipe, you don’t really need one. Trader Joe’s has tons of freeze dried fruit options, as does Target. Now I know freeze dried fruit sounds like a hard-to-get ingredient, but it’s actually not.
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