Compared to sparkling culmination and dried culmination, freeze dried culmination aren’t certainly all that flavorful. But they do have a few blessings over their juicier counterparts. For instance, they may be saved quite a good deal indefinitely without spoiling.
We used this method – and a bag of freeze dried strawberries and freeze dried mango slices – to make those Strawberry Chocolate Chip Cookies. Their taste became more muted than that of an everyday strawberry, however it nevertheless became awesome and made a pleasant extrade from the same old chocolate chip cookie. I became additionally capable of using plenty of berries due to the fact the dried berries blended into the cookie dough very easily, as a substitute like including a handful of oats.
We cherished the reality that you may flavor the strawberries whilst the cookies retained their chewy, chocolate chip cookie consistency. The baking time given under must come up with a soft/chewy cookie when they cool right all the way down to room temperature, however you may bake them for some other minute or in case you select a crisper cookie. The chocolate does have a more potent taste than the berries, so don`t cross overboard with the amount of chocolate chips on this cookie or you’ll turn out to be the handiest with a touch of strawberry fruit crisps, taste in the long run.
Strawberry Chocolate Chip Cookies Ingredients
- 2 1/2 cups all cause flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white sugar
- 1 cup brown sugar
- 1/2 cup butter, room temperature
- 2 big eggs
- 2 tsp vanilla extract
- 1 tbsp honey
- 2 cups freeze dried strawberries
- 1 cup chocolate chips
Preheat the oven to 350F. Line a baking sheet with butter paper
In a big bowl, whisk together flour, baking soda and salt.
In a big bowl, cream collectively butter and sugars. Add eggs one by one and beat until absolutely incorporated.
Stir in vanilla and honey. Gradually combine in dry ingredients, accompanied with the aid of using freeze dried strawberries and chocolate chipsDrop tablespoonfuls (1-inch balls) of dough onto an organized baking sheet.
Bake for approximately 10-eleven mins, or till cookies start to brown and are set. Bake an additional minute or for a crisper cookie.
Cool for two mins on a baking sheet, then switch to a twine rack to chill completely.