When the idea for this roasted strawberry white chocolate chip cookie popped into my brain, to say I was obsessed would be an understatement. I have pages of notes and thoughts on exactly what I wanted this cookie to be. Fresh strawberries were a priority, not dehydrated or freeze dried. The recipe book needed a cookie recipe for HIH readers who prefer white chocolate and the texture I wanted was a soft, chewy cookie. I wanted a lot from this recipe and you’re getting it all!
These cookies are bursting with strawberries flavor intensified by roasting the strawberries in the oven. While much of this recipe departs from the famous HIH Browned Butter Bacon Chocolate Chip Cookies, (the most pinned HIH recipe on Pinterest) browned butter is not included in that list! I LOVE the richness and depth of flavor that using brown butter gives a cookie. It’s that something extra someone will taste when the take a bite of the cookie but just can’t quite put their finger on why this cookie is better than all the other cookies. I love it so much, I did a WHOLE blog post about it. Give it a read and master this ingredient upgrade!
I am so excited for you to try this recipe! It was outside of my usual flavor profiles and stretched my recipe writing abilities to achieve what exactly the cookie I wanted to deliver. In a way, recipes are a little like children, you love them all, and even though you’re not really supposed to play favorites, we all do from time to time. Right now, I’m playing favorites with this recipe. Shhhhh…don’t tell the others.
Keys to Success
- Chill that dough! I know…you don’t want to take the extra time to chill the dough, but it needs to be done. The roasted strawberries and browned butter are still pretty warm when incorporated into the dough. If you don’t chill the dough, you’ll get what I call “sploot cookies.” Flat sad cookies with burnt edges. If you’re a fan of flat crispy cookies, go ahead and skip the chill, but it’s definitely not my recommendation.
- Line your baking sheet. Before I owned silicone baking mats there was a 25% chance I was going to burn the bottom of my cookies. That 25% chance was the 25% of the time I’m out of parchment paper. Line that baking sheet! It makes clean up a snap AND you almost can’t over cook the bottom of the cookie before the tops and centers are fully cooked. I’ve linked my favorite silicone liner and easy to work with parchment paper below. For the love of cookies (and easy clean-up) use these tools!
- Cookie Scoops. Off the top of my head, I can think of 5 HIH recipes where I recommend these scoops! I can confidently say, it won’t be the last. If you haven’t added a set of spring loaded scoops to your kitchen equipment, what are you doing? The time you save quickly scooping perfectly portioned balls of dough is worth the $13ish dollars for a set of 3!
Roasted Strawberry + White Chocolate Chip Cookies
Equipment
- 1 medium mixing bowl
- 1 Rubber spatula
- 1 rimmed baking sheet
- 1-2 medium cookie scoop
- 2 parchment paper or silicone baking liner
- 1 large skillet
- 1 Wooden spoon
Ingredients
White Chocolate Chip Cookie Dough
- 1 cup salted butter, two sticks, cut into tablespoon sized chunks
- 1 cup light brown sugar packed
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- 1½ cups white chocolate chips
- pink Himalayan or flaky sea salt for sprinkling on top
Roasted Strawberries
- 1 lbs fresh strawberries, stems removed cut into small pieces, about twice the size of a chocolate chip
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400° F
- Combine the roasted strawberry ingredients in a bowl and stir until evenly combined.
- Using a silicone or parchment lined rimmed baking sheet, spread the strawberry mixture into one even layer in the center. Roast in the oven for 20 minutes, then transfer to a bowl, leaving excess liquid behind on the baking sheet. Set aside in a cool spot in your kitchen until needed.
- While the strawberries are roasting, make the brown butter. Add the butter to a large skillet over medium-low heat.
- While stirring continuously, allow the butter to melt, then come to a boil. After coming to a boil the butter will begin to develop a foam on top before it turns to an amber brown. Once the foam is gone and the butter has turned amber brown, approximately 3-4 minutes, remove from heat and transfer to a medium mixing bowl. Allow to cool while you gather the remaining ingredients.
- Add the light brown sugar, granulated sugar, and vanilla, to the medium mixing bowl with the slightly cooled browned butter. Stir 3-4 times with a rubber spatula, just to start incorporating.
- Add the eggs to the sugar/butter mixture and stir until mixture is homogeneous.
- Add the flour and baking soda and stir to combine. Once the flour is mostly combined add the cooled roasted strawberries and white chocolate chips, stir until evenly combined. Chill in the fridge for at least 1 hour, 2-3hours is best.
- Once the dough is done chilling, preheat the oven to 350°F.
- On a parchment paper or silicone lined cookie sheet, using a medium cookie scoop or rounded tablespoon place portions of the chilled cookie dough spaced approximately 2 inches apart.
- Bake for 12-15 minutes or until the cookies are golden brown.
- Sprinkle the tops with Himalayan pink or flaky sea salt to balance the sweetness. Allow to cool on the pan for 5-10 minutes before moving to a cooling rack to cool completely.
Nutrition
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