Tag Archives: Cookie

Strawberry Chocolate Chip Cookies

The original recipe for these cookies calls for freeze dried strawberries. Where in the world will I find those?! I wanted to try the combination anyway, so I went ahead with fresh strawberries, knowing that using fresh fruit would probably result in a moister cookie. The verdict is… This cookie is great tasting! The tartness of the strawberries combined with the semi sweet chocolate from the cookies is amazing, BUT when you make them, make sure to eat them right away.

Because we’re using fresh fruit in this recipe, the cookie gets soft after a few hours.  So, try them out if you can get your family to eat them in one afternoon!  You can use half a recipe so you only get between 18 to 24 cookies.

As a variation, I think using dried fruits would be an interesting idea. The obvious choice would be dried cherries, or cranberries. But how would adding some dried apricots taste? I’ll definitely try it out and report back to you!

Helga

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Recipe adapted from Baking Bites

Yields: 3-4 dozen cookies

Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2  cup sugar
1/2 cup butter, room temperature
2 large eggs
2 tsp vanilla extract
1 tbsp honey
2 cups strawberries, diced
1 cup semi sweet chocolate chips

Procedure:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper
  2. In a large bowl, whisk together flour, baking soda and salt.
  3. In another large bowl, cream together butter and sugar. Add eggs in one at a time and beat until fully incorporated. Stir in vanilla and honey.
  4. Gradually blend in dry ingredients, followed by strawberries and chocolate chips (don’t worry about breaking up the strawberries; stir them vigorously!).
  5. Drop tablespoonfuls (1-inch balls) of dough onto prepared baking sheet.
  6. Bake for about 10-11 minutes, or until cookies begin to brown and are set. Bake an extra minute or two for a crisper cookie. (recommended!)
  7. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Tequila Cookies

I made these cookies last year and loved the way they turned out. I adapted this recipe when I made it the first time, and I’ll tell you why. The original recipe calls for sea salt, but I didn’t have any, so I used granulated sugar for the coating. Also, I thought the tequila called in the original recipe was too little so I doubled it. These are the perfect to give as a gift. You can make the cookie dough in advanced and just bake them the next day. Give them a try!

Tequila Cookies

Tequila Cookies
Adapted from Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies

Ingredients:
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
4 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups all-purpose flour
Granulated sugar for coating

Directions:

  1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
  2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok– just blend in whatever remaining flour needs blending with a rubber spatula.
  3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
  4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
  6. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
  8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick.
  9. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
  10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Notes:

  • To get the sugar to stick better, I moved the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly. You can make the cookies thicker if you’d like; just bake them longer.)
  • Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

Tequila Cookies

Tequila Cookies