INGREDIENTS
1¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup + 2 tablespoons granulated sugar
2 cups rough chopped fresh strawberries
1 tbsp lemon juice
2 tbsp all-purpose flour
6 oz (½ bag) white chocolate baking chips
¼ cup unsalted butter softened
4 oz cream cheese softened
2 large eggs
2 tsp pure vanilla extract
INSTRUCTIONS
Preheat the oven to 350 F/180 C
First, mix the strawberries and the lemon juice together in a small bowl and left aside.
In a bowl compine salt, baking powder, and all-purpose flour together. Leave it aside.
Using either a stand mixer, or a medium size mixing bowl and handheld mixer on medium-high speed, cream together the softened butter and the softened cream cheese for 1 ½ to 2 minutes. Using a silicone spatula, scrape down the sides of the mixing bowl.
Add the granulated sugar, and continue to mix on medium-high for another 1 – 1 ½ minutes.
Low-speed down the mixer's speed. Add the vanilla essence and eggs one at a time, thoroughly combining after each addition.
Keeping the mixer on low speed, add the sifted flour mixture gradually, half a cup at a time.
Add the white chocolate baking chips and continue mixing on low. Only stir to thoroughly combine the ingredients.
Sprinkle the 2 tablespoons of flour over the chopped strawberries after draining the lemon juice from them. Berries are coated by stirring. Shake off any extra flour and throw it away.
Fold the covered strawberries gently into the cookie batter. Refrigerate the dough for 10 minutes while keeping it covered.
Scoop out the dough using a 1-1/2 tablespoon cookie scoop, and then space the dough balls 2 inches apart. Just until the edges of the cookies are brown, bake for 13 to 15 minutes. Before transferring the cookies to a cooling rack, give them five minutes to rest on the baking sheet. Let the cookies to cool completely.
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