INSTAGRAM : @bakedbyammna #bakedbyammna
I’m still going hard on the strawberry season in Sweden right now. Just keep thinking of super yummy ways of enjoy more and more strawberries!
This time it’s within a chocolate chip cookie. These cookies are slightly crispy on the edges and a little thinner. I like them this way.. recently I’ve started liking a bit more crunchier cookies than chewy doughy cookies.. so I hope you like this version! Again a super easy bake! .. Enjoy!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and milk chocolate chips
- 1/2 cup sliced strawberries plus 1/4 cup to place on top
- OPTIONAL 2 tsp freeze dried strawberries ground
Preheat oven to 175C (350F) In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add in the sliced 1/2 cup strawberries and mix until combined. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.place 1 or 2 slices of strawberries on top of each cookie.
Bake until cookies are golden around the edges, but still soft in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Dust with freeze dried strawberry powder.Store cookies in an airtight container at room temperature up to 1 week.