Roasted Strawberry + White Chocolate Chip Cookies
Roasted strawberries take this white chocolate chip cookie to a new level of delicious!
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
Serving: 1cookieCalories: 243kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 149mgPotassium: 99mgFiber: 1gSugar: 22gVitamin A: 262IUVitamin C: 11mgCalcium: 41mgIron: 1mg
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