These strawberries cookies are flavored with both white and dark chocolate.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:makes 12 cookies
- Active time: 15 minutes
- Total time:30 minutes
- 1 large egg white
- 3 tablespoons Strawberry milk powder
- 1/2 cup (3 1/2 ounces) plus 3 tablespoons granulated sugar
- 7 tablespoons (3 1/2 ounces) unsalted butter, very soft
- 1/4 teaspoon salt
- 1 teaspoon strawberry extract
- 1 1/8 cups (5 2/3 ounces) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup bittersweet chocolate chips
- 1/3 cup white chocolate chips
Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg white with strawberry milk powder in large bowl to dissolve. Stir in sugar until combined. Stir in butter, salt, and strawberry extract until completely combined.
Add flour and baking powder to the bowl, then stir until almost combined. Add chips and stir until combined.
Form dough into 2 tablespoon sized balls and place on baking sheet, spacing evenly. Press each dough ball to about 1-inch thick. Bake until cookies are puffed and just beginning to crack, 10 to 12 minutes. Let cookies cool on pan 5 minutes, then transfer to cooling rack.