Happy Memorial Day weekend!
Depending on where you live, strawberry season has arrived or it’s about to very soon…or you never have one, which is very sad and I’m very sorry. Matt and I are very blessed to live fairly close to a u-pick farm. Every year since we found this farm, we’ve pick enough strawberries to enjoy some fresh, and then we freeze the rest to enjoy throughout the year until we can pick again.
There are some recipes that require FRESH strawberries only and every year I have to go through the agonizing process of picking and choosing which recipes I’m going to make with my fresh berries. I find it difficult to choose because I want to try them all but know I can’t. Fresh berries only last so long…so it’s a good idea to prepare ahead of time.
I’m declaring this week “Strawberry Week” on Thirty Seconds on High. As promised in a previous post, this week I will share with you some wonderful ways to prepare and eat strawberries. Each recipe will require fresh strawberries.
First up…drum roll please…
Strawberry Chocolate Chip Cookies
slightly adapted from Crepes of Wrath
2 1/2 c all-purpose flour
1/2 t baking soda
1/2 t salt
3/4 c unsalted butter, melted and browned (that’s 1.5 sticks)
1 c packed brown sugar
1/2 c normal white granulated sugar
1 T vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
1 bag semisweet chocolate chips
1 1/2 c strawberries, washed, hulled, and chopped into small pieces
What To Do
Preheat your oven to 350°F. Whisk together the flour, salt, and baking soda and set aside. In a small sauce pan, melt the butter over medium heat, then continue to stir for another 8-10 minutes, until it becomes a golden brown and has a nutty aroma. Set aside to cool for a bit.
In the bowl of your mixer, add the brown sugar and granulated sugar. Add in the browned butter and beat until combined and it has the texture of wet sand. Beat in the egg, then the egg yolk, mixing after each addition. Add in the vanilla and beat until combined. Gradually pour in the flour, a bit at a time, and beat until just moistened.
Toss the chopped strawberries with a tablespoon of flour, to keep them from becoming too wet while baking, and add them to the dough, along with the chocolate chips. Fold until combined. If your dough doesn’t seem firm enough (and this may be the case if the butter was still very warm), refrigerate the dough for 20 minutes or so, if you feel it’s necessary. Roll into 2 tablespoon sized balls and place on a greased and/or lined baking sheet. Bake for 10-12 minutes, until golden and set. Allow to cool on the baking sheets for a few minutes before removing.
YUM YUM YUM
The original recipe says to bake these at 325°F but that was way too low for my oven and it was taking “forever” so I increased the temperature and they still took about 12 minutes to bake. Every oven is different so test a couple out and adjust accordingly.
You don’t want to use super ripe strawberries because they will get smooshed when you fold them into the batter and then your dough will be too wet.
These turn out nice and soft – very lovely.
Everyone I’ve shared these cookies with has loved them. I love them. I love strawberry season. I highly recommend giving these a try when you get your fresh berries!