Chocolate Chip and Candied Strawberry Cookies

Chocolate Chip and Candied Strawberry Cookies! What a ridiculously long name for something so very simple.
These cookies are ridiculously easy to make and very yummy if you like strawberries.

If you don’t you can always replace the strawberries by some other candied/dried fruit and/or berries of your choice. Or you can completely skip them. Do as you want. Sometimes I use blackcurrants in them instead. Those are just as awesome.

But this time it was strawberries!

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I got this recipe mostly out of The Golden Book of Chocolate, but made some modifications.

So, for this you need:

3/4 cup (1,8 dl, 125 g) plain flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup (125 g) softened butter (not melted, softened)
¼ cup (about 0,6 dl, 50 g) granulated sugar
½ teaspoon vanilla sugar
½ cup (1,8 dl, 50 g) coarsely chopped candied/dried strawberry/fruit of choice
2 oz (60 g) coarsely chopped dark chocolate

Oven temperature: 375°F/190°C

This recipe makes about 18 cookies

 

Get two baking pans out and put baking sheets on them.

 

Mix the flour, baking powder and salt in a large bowl. Or a medium bowl. It doesn’t really matter as long as the dry ingredients fit.
Beat the butter, sugar and vanilla in another large bowl with an electric mixer if you have one on high speed until the mixture gets pale and creamy.

If you don’t have an electric mixer, whisk by hand (preferably with a whisk) until your arm feels like it’s about to fall off and/or you’re satisfied with the result.

 

Chop up strawberries and chocolate!

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Then start mixing in the dry ingredients in the sugar/butter batter (hah, butter batter, that sounded funny). I do this with a spoon, because it makes life a whole lot easier (at least I think so) when the mixture starts to get thick and cookie-dough-y.

Then you make little balls of the dough, about tablespoon size, and place them about 1 inch (2,5 cm) apart on the baking sheets.
(Okay, I’m aware my baking sheets look a little… Chocolate-y, but I had just used them for the Hazelnut Not-Mocha Biscotti and was being economic by reusing.)

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Bake them until just golden in the oven, which takes about 15 minutes.
Let cool on the pans until the cookies firm up a little bit (should take about 5-10 minutes) and then transfer to a wire rack to cool completely.

 

Cookies!
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~ by eldestminion on February 5, 2013.

6 Responses to “Chocolate Chip and Candied Strawberry Cookies”

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