Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies
These Strawberry, Roasted Hazelnut, Dark & White Chocolate Chip Cookies have delicious dried strawberries for that fruity punch and moistness, nuts for a textured crunch and of course delicate creamy white chocolate in addition to the dark chocolate chips. Crunchy, chewy and indulgent.
They’re chocolate chip cookies with a difference!
I’m a lover of all cookie but these are my new favourite by far!
There’s just something missing from a regular chocolate chip cookie. Don’t get me wrong, the dark chocolate definitely hits the spot. It’s just sometimes you want more ya know?
I was quite happily sat at my future sister in law’s house, munching away on one of my own made chocolate chip cookies I made for my nephews birthday, when the lightning bolt hit.
I wanted something that reminded me of summer yet needed to have some crunch texture. I wanted them to be a little more chewy and moist too.
Strawberries were the key to my happiness and since I couldn’t use fresh, my next option was freeze dried. But sadly I couldn’t find them at all in the supermarkets. Only in the boxes of Kellog’s Special K Mixed Berries.
But I wasn’t about to raid the box and pick out the strawberries from the other berries and end up with little amounts of freeze dried strawberries and a lot of unwanted cereal… So, dried it was!
I wanted to use roasted nuts as they’re more flavourful and the added crunch. If hazelnuts go amazingly well with Nutella, I knew they’d be amazing with the chocolate in this recipe.
And for the added creaminess, I use white chocolate chips. Not only any white chocolate chips but the amazingly high cocoa solids that is Callebaut white chocolate chips! As with the dark chocolate too.
All in all, I’m not one to toot my own horn but these cookies are amazing in every way! A new firm favourite with my family and friends.
Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe
Prep Time: 15 mins
Cook Time: 9 mins
Yield: 60 cookies
- 2¼ cups plain (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 1 cup/2 sticks/113g unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup Packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup/6 oz dark chocolate chips
- 1 cup/6 oz white chocolate chips
- 1 cup (100g) freeze dried or dried strawberries
- 1 cup roasted hazelnuts
- Preheat the oven to 190℃ (160 fan℃)/375℉/Gas Mark 5.
- (Optional) If you can’t get your hands on freeze dried strawberries, you will need to chop up the dried strawberries in a food processor until they are approx. the size of mini chocolate chips.
- Sift the flour, bicarbonate of soda (baking soda) and salt into a small bowl and set aside.
- Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and creamy.
- Add eggs, one at a time, beating well after each addition then gradually beat in the flour mixture.
- Stir in both the dark and white chocolate chips, roasted hazelnuts and dried strawberries and mix gently until the chocolate chips, nuts and strawberries are evenly distributed in the mixture.
- Roll into balls no larger than a ping pong ball size and leave 1½-2 inches for spreading between each cookie onto a baking sheet with parchment or silicone mat.
- (Optional) Place the baking sheets into the fridge for 30 minutes.
- Bake for around 9 to 11 minutes or until light golden brown.
- Allow to cool on the baking sheets for 2 minutes, then remove to wire racks to cool completely.
- Leftovers may be stored in an airtight container in the refrigerator for up to 1 week, or in freezer for up to 8 weeks
If you need to chop the dried or freeze-dried strawberries, they will stick after processing. If this is the case, you can roll them around in the flour mixture to prevent them all sticking together for an even bake.
What’s your favourite type of cookie and why?
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