Strawberry White Chocolate Cookies with Graham Cracker Crumble

For the Cookie Dough:

  • 170 grams of unsalted butter, softened to the consistency of a gentle hug
  • 1 teaspoon of lemon zest, grated into a fragrant zestful whisper
  • ½ cup of granulated sugar, sweet as a sunny day
  • ⅓ cup of brown sugar, deep and molasses-kissed
  • 1 teaspoon of vanilla extract, a splash of pure joy
  • ½ teaspoon of kosher salt, to ground the sweetness
  • 1 whole egg, plus 1 egg yolk, for richness
  • 2 ¼ cups of all-purpose flour, sifted like a soft winter blanket
  • 1 teaspoon of baking soda, the lift in the cookie’s step
  • ⅓ cup of strawberries, freshly chopped into ruby confetti
  • 100 grams of white chocolate, chopped into shards of sweetness

For the Graham Cracker Crumble:

  • ½ cup of graham cracker or digestive biscuit crumbs, ground to a sandy texture
  • 30 grams of butter, melted and golden

Baking the Delight:

  1. Begin the enchantment with the crumble, blending graham cracker crumbs and melted butter to a beachy sprinkle. Set this aside like a secret.
  2. Preheat your oven to 180°C (350°F). Dress a baking sheet in parchment paper as you would a table for guests.
  3. In a large mixing bowl, whip together the butter, both sugars, lemon zest, salt, and vanilla until the mixture is the color of pale morning light.
  4. Welcome in the egg and extra yolk, blending until the mixture is as smooth as a lullaby.
  5. Sift in the flour and baking soda, and mix to the brink of togetherness. Tuck in the strawberry bits and white chocolate with a gentle fold, just until they find their place.
  6. With a generous scoop, form the cookies, and then baptize each dough ball in the crumble mixture, placing them back on the baking sheet like jeweled crowns.
  7. Bake until the edges just start to whisper golden tales, about 12-14 minutes. Patience here is kind; do not overbake.
  8. Allow the cookies a moment’s rest on the sheet, then transfer them to a wire rack to cool into their final, glorious form.

Baker’s Alchemy:

  • Ingredients should be as soft and welcoming as a warm embrace; ensure they’re at room temperature.
  • The art of mixing is a gentle one; overmixing leads to a path of toughness.
  • A cookie scoop is the key to uniformity and even baking.
  • Measure your flour with a light touch; too much and the cookies will lose their tenderness.
  • Lining your baking sheet is like laying out a red carpet; it ensures an elegant release.
  • Let the cookies cool before yielding to temptation, allowing them to set into perfect treats.

Enjoy these divine cookies, where the tartness of strawberries meets the sweetness of white chocolate, all nestled under a blanket of graham cracker crumble. Happy baking!

content team

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