A balanced diet is a Cookie in each hand.
-Wall Decal
Isn't that true? Maybe not exactly. I believe it should be something like this: A balanced diet is as many cookies as you can hold in each hand :D
There is this amazing and truly inspirational group of bakers called Creative Cookie Exchange. Each month we're given a theme based on which we need to bake our cookies and now, I'm a part of this wonderful group! (yeahhhhh) :)
For this month, the theme is Berries and Chocolate - because we all have a little spring fever! and that's how the flavors of my cookie were born.
Strawberries are in season right now and they go very well with chocolate. Do you remember how I have this jar of Caramelized White Chocolate that I made some time back? I used it to drizzle over the cookies. But wait! these are double chocolate cookies, aren't they? so I added dark chocolate chunks as well. How on earth can I not have dark chocolate? that's just not possible :)
The texture of these cookies is very soft and cakey, a little more than I like. The reason being that the strawberries had oozed out their moisture into the cookies, something that I did not take into account while making the dough. The light brown sugar that I added also contributed to the softness. The next time I make these cookies, I will leave out the brown sugar and use all caster sugar to reduce the cakey texture and I suggest you do the same. However, if you like your cookies to be all cake sort of, by all means use some brown sugar as well.
For now, lets enjoy baking these delicious looking and tasting, Double Chocolate Strawberry Cookies!
Makes 12 Cookies
Recipe Source: Bakingyummies
Ingredients
150 grams / 5.2 ounces all purpose or plain flour
1/2 teaspoon soda bi carb
pinch of regular salt
90 grams unsalted butter at room temperature (my international friends, please use 113 grams / 4 ounces / 1 stick butter instead)
140 grams / 5 ounces caster or superfine sugar (or use 100 grams caster sugar and 40 grams soft light brown sugar, read above please)
1 teaspoon pure vanilla extract
1 large egg at room temperature
100 grams / 3.5 ounces dark chocolate chunks (i.e. a slab coarsely chopped)
100 grams / 3.5 ounces fresh strawberries coarsely chopped
12 teaspoons caramelized white chocolate
Method
Sift the flour, baking soda and salt together. Whisk to mix all the ingredients thoroughly.
In a standing mixer with the paddle attachment, on medium to medium high speed (or using a wooden spoon and a large bowl), mix the butter and both the sugars till the mixture is creamy. Keep scraping the sides of the bowl with a spatula in between the steps.
Add vanilla extract and mix. Add egg and mix till thoroughly combined.
Reduce the mixer's speed to minimum and add the flour mixture and mix till almost incorporated. Add the chocolate chunks and chopped strawberries and mix.
Cover the bowl with a cling film and keep in the refrigerator for 1+1/2 - 2 hrs till the mixture is firm but can still be scooped.
Preheat your oven to 180 degrees C / 350 degrees F.
Using an ice cream scooper, scoop out 12 balls of the cookie dough with a space of about 3 inches between each onto your parchment lined cookie sheet(you can use your hand as well to shape the balls). You might have to use an additional cookie sheet.
Bake in the preheated oven for 12-15 mins till the cookies are lightly browned and the edges have a slightly darker shade.
Place the cookie sheets on the cooling rack for 5 mins. Remove the cookies from the sheet and place them on the cooling rack and cool completely.
Drizzle each cookie with about a teaspoon of caramelized white chocolate and EAT!
Storage Suggestions: These cookies can be stored in an air tight container for up to 2 days. Separate each layer with parchment paper. Alternatively, freeze the unbaked cookie balls for up to 3 months and bake unthawed.
Happy Baking!!!
Reduce the mixer's speed to minimum and add the flour mixture and mix till almost incorporated. Add the chocolate chunks and chopped strawberries and mix.
Cover the bowl with a cling film and keep in the refrigerator for 1+1/2 - 2 hrs till the mixture is firm but can still be scooped.
Preheat your oven to 180 degrees C / 350 degrees F.
Using an ice cream scooper, scoop out 12 balls of the cookie dough with a space of about 3 inches between each onto your parchment lined cookie sheet(you can use your hand as well to shape the balls). You might have to use an additional cookie sheet.
Bake in the preheated oven for 12-15 mins till the cookies are lightly browned and the edges have a slightly darker shade.
Place the cookie sheets on the cooling rack for 5 mins. Remove the cookies from the sheet and place them on the cooling rack and cool completely.
Drizzle each cookie with about a teaspoon of caramelized white chocolate and EAT!
Storage Suggestions: These cookies can be stored in an air tight container for up to 2 days. Separate each layer with parchment paper. Alternatively, freeze the unbaked cookie balls for up to 3 months and bake unthawed.
Happy Baking!!!
Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
-
White Chocolate and Cranberry Crispy Treats from All That's Left Are The Crumbs
-
Double Chocolate Cookies with Dried Cherries from A Baker's House
-
Raspberry Fudge Sandwich Cookies from Karen's Kitchen Stories
-
Blueberry Lemon Cookies with White Chocolate Chunks from The Spiced Life
-
Brownie Raspberry Swirl Ice Cream Sandwich Cookies from Made with Love
OK I cannot stop looking at the caramelized white chocolate (something I only recently had even heard of). YUM. Like, triple YUM. Also, am jealous strawberries are in season for you! Great cookie and I am so glad you joined us!
ReplyDeleteThank you Laura and I'm very pleased to have joined this cookielicious group :) I've discovered this caramelized white chocolate stuff just recently and what a difference it makes to the baked goods!
DeleteI'd like to try to bake with fresh strawberries-- I tend to reach for dried berries in baked goods but yours turned out so well I'll have to give it a try at my house.
ReplyDeleteI've tried my hand at only dried cranberries yet and though I really liked, fresh berries have charm of their on!
DeleteA cookie (or more!) in each hand is indeed a balanced diet! Soft cookies are a favorite and so are strawberries. Thank you for sharing this sure-to-be super-tasty recipe =)
ReplyDelete:D Thank you are you are welcome!
DeleteI really like the sound of your cookies, they look great also.
ReplyDeleteThank you! :)
DeleteThose are berry looking cookies :)
ReplyDeleteThank you Kathya :)
DeleteThese are so pretty!!! I love the drizzle across the top. Nothing wrong with cake-like cookies!
ReplyDeletethey look yummy!
ReplyDeleteThank you Dina! :)
DeleteOh! what a yummy recipe, would be delighted if you could share your recipes with us at http://ipinrecipes.com/ a community for food bloggers and food lovers. With iPinRecipes.com you can directly pin recipes from your blog like Pinterest. No need to edit, crop images and your recipes will be published immediately without any editorial review. So why to wait, join our community and start pinning recipes.
ReplyDeleteHappy Pinning!!!
Regards
iPinRecipes Team
I love the idea of fresh strawberries in cookies, and I'll have to get some this week. I am always amazed that I can get good strawberries year-round, but believe me I'm not complaining, as it makes it possible to bake delicious treats like this all the time.
ReplyDeleteThank you Felice, you are so lucky to have fresh strawberries available throughout the year! Here it's available only from November through Feb, so I stock them in the freezer to be used year-round.
Delete