Ingredients:

  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated white sugar
  • 1 large egg (50g), room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¾ cup (80g) freeze-dried strawberries, roughly chopped
  • 1 cup (170g) white chocolate chips

Instructions:

  1. In a large bowl, beat the softened butter, brown sugar, and white sugar on medium-high speed until the mixture is pale and fluffy (about 2-3 minutes).
  2. Add the egg and vanilla extract. Beat on medium speed until fully combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Turn the mixer to low and slowly add the dry ingredients to the wet. Mix until just combined; stop as soon as no streaks of flour remain.
  5. Using a spatula, gently fold in the chopped freeze-dried strawberries and white chocolate chips until evenly distributed.
  6. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes. Look for edges that are just barely golden brown while the centers still look slightly soft and underbaked.
  8. Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire cooling rack.