The first round of baking experiments were quite the hit. One co-worker has since adopted the protein rice krispie bars to the point where her husband gets sad if there aren't any in the house. I have to admit, I'm the same way. So delicious and convenient! Through a series of (fortunate) events, I ended up promising another round of experiments to be made on a Wednesday. Having to bake everything on a week night meant fewer recipes, one of which I did not care for at all, but I did end up with this gem:
White Chocolate Strawberry Cookies
1 egg
1 tsp vanilla
1/2 cup softened butter
1/3 cup sugar
1/3 cup brown sugar
2-ish cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup white chocolate chips
1 cup diced fresh strawberries
Directions:
Cream egg, vanilla, butter, and sugars. Mix in flour, salt, baking powder, and chocolate chips.You might need to adjust the flour to get it to a good, solid dough texture - I don't recall how much I added to the original damp mess of a recipe.
Now here's the fun part:
Solid dough + damp, squishy strawberries = a mess.
It's going to be messy. It's going to be hard to mix the strawberries in, and harder to roll the dough into balls. It's going to get mushy and stick to your hands, your spoon, your scoop, your spatula, the floor, the walls, and anything else it comes into contact with. If you're used to briskly rolling cookie dough into balls and neatly lining them up on a pan, it's going to get frustrating.
Stay with it. It's worth it.
Bake those horrible messes of sticky dough at 375° for 10-12 minutes, then (very important!) let them cool before eating. If any of them survive the "taste test" period, store them in an airtight container in the fridge. I made around 30 cookies with this recipe (roughly 91 calories each) and none of them made it through the day at work. Thankfully, I had saved a couple for myself at home, because they are wonderful. It's soft, gooey strawberry bits and sweet chocolate chips in a chewy cookie base.
Bake at your own risk.
White Chocolate Strawberry Cookies
1 egg
1 tsp vanilla
1/2 cup softened butter
1/3 cup sugar
1/3 cup brown sugar
2-ish cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup white chocolate chips
1 cup diced fresh strawberries
Directions:
Cream egg, vanilla, butter, and sugars. Mix in flour, salt, baking powder, and chocolate chips.You might need to adjust the flour to get it to a good, solid dough texture - I don't recall how much I added to the original damp mess of a recipe.
Now here's the fun part:
Solid dough + damp, squishy strawberries = a mess.
It's going to be messy. It's going to be hard to mix the strawberries in, and harder to roll the dough into balls. It's going to get mushy and stick to your hands, your spoon, your scoop, your spatula, the floor, the walls, and anything else it comes into contact with. If you're used to briskly rolling cookie dough into balls and neatly lining them up on a pan, it's going to get frustrating.
Stay with it. It's worth it.
Bake those horrible messes of sticky dough at 375° for 10-12 minutes, then (very important!) let them cool before eating. If any of them survive the "taste test" period, store them in an airtight container in the fridge. I made around 30 cookies with this recipe (roughly 91 calories each) and none of them made it through the day at work. Thankfully, I had saved a couple for myself at home, because they are wonderful. It's soft, gooey strawberry bits and sweet chocolate chips in a chewy cookie base.
Bake at your own risk.
No comments:
Post a Comment