Ingredients
Brown Butter Strawberry Chocolate
- 30g freeze-dried strawberries
- 300g white chocolate, melted
Dry Ingredients
- 306g all-purpose flour
- 20g hojicha powder (or ground hojicha tea bags)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 200g unsalted butter
- 140g white sugar
- 100g raw or light brown sugar
- 2 large eggs
Instructions
- Prepare strawberry white chocolate: Preheat the oven to 175°C (350°F). Place freeze-dried strawberries in a spice grinder and blend into a fine powder. Stir the strawberry powder into melted white chocolate thoroughly. Spread this mixture thinly onto a silicone-lined sheet pan and chill in the refrigerator or freezer until solid, about 10 minutes.
- Brown the butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden and you see toasted brown milk solids at the bottom. Remove from heat and let it cool.
- Combine dry ingredients: In a separate bowl, whisk together the flour, hojicha powder, baking soda, and salt. Chop the strawberry-infused white chocolate into small to medium chunks, setting aside about a quarter for topping later.
- Make cookie dough: Whisk the cooled browned butter with the white and raw sugars until combined. Add eggs and whisk until the mixture lightens in color. Gradually add the dry ingredients to the wet, mixing until just combined. Fold the chopped strawberry chocolate chunks into the batter.
- Form and bake cookies: Scoop portions of dough onto a parchment-lined baking sheet. Press the reserved chocolate chunks onto the tops of the cookies for extra strawberry flavor and texture. Bake the cookies in the preheated oven for 10-13 minutes, or until they are lightly set around the edges but still soft in the center.
Notes
- Make sure the browned butter has cooled before mixing with eggs to prevent curdling.
- Use a spice grinder for the freeze-dried strawberries to ensure a fine powder that infuses well into the white chocolate.
- Chill the strawberry white chocolate before chopping to make it easier to handle.
- Don’t overbake to keep cookies soft and chewy with slightly crisp edges.
- Hojicha powder can be made by grinding hojicha tea bags in a spice grinder if powder is unavailable.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Japanese-inspired
