Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 15 mins

Cook Time: 9 mins

Yield: 60 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!

Ingredients:

  • 2¼ cups plain (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt
  • 1 cup/2 sticks/225g 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

Directions:

  1. Preheat the oven to 190℃ (160 fan℃)/375℉/Gas Mark 5.
  2. (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.
  3. Sift the flour, bicarbonate of soda (baking soda) and salt into a small bowl and set aside.
  4. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and creamy.
  5. Add eggs, one at a time, beating well after each addition then gradually beat in the flour mixture.
  6. 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.
  7. 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.
  8. (Optional) Place the baking sheets into the fridge for 30 minutes.
  9. Bake for around 9 to 11 minutes or until light golden brown.
  10. Allow to cool on the baking sheets for 2 minutes, then remove to wire racks to cool completely.
  11. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week, or in freezer for up to 8 weeks

TIP:

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.

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge