White Chocolate Strawberry Rhubarb Cookies
Try our White Chocolate Strawberry Rhubarb Cookies recipe for a delightful combination of sweet white chocolate, fresh strawberries, and tangy rhubarb.
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter room temperature
- 1 tablespoon lemon zest
- 1/2 cup rhubarb halved and thinly sliced
- 1/2 cup strawberries halved and sliced
- 1 cup white chocolate chunks
- 2 teaspoons corn starch
- 1/2 cup dark brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350˚F and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, combine flour, sea salt, baking soda, and corn starch.
- In a large bowl, cream together the room temperature butter and sugars until smooth. Then, add in the lemon zest, egg, and extracts, mixing until well combined.
- Gradually stir the flour mixture into the sugar mixture until fully incorporated.
- Gently fold in the white chocolate chunks, sliced strawberries, and thinly sliced rhubarb.
- Cover the bowl with plastic wrap and let the dough chill in the fridge for about 30 minutes.
- Once chilled, scoop out balls of dough, each about 2 tablespoons, onto the prepared baking sheet.
- Bake the cookies for 10-15 minutes, making sure not to overcook. They should look slightly underdone when you take them out, as they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.