Oops! I totally meant for these to go up last Wednesday but they kind of got pushed to the back burner. This is what I made on Valentine’s Day and they brought a smile to my face. I knew that I wanted to make a red cookie, but I was initially thinking a cherry flavored cookie. Do you know how hard it is to find cherry extract? Crazy hard, and I still haven’t found it in any of my local grocery stores. As soon as I found the strawberry extract, I knew it was meant to be.
These are fun and a bit different than your run of the mill chocolate chip cookies. I mean, how often do you have strawberry cookies at any time much less with chocolate!! Plus how doubly perfect was it that it’s strawberry and chocolate on Valentie’s Day. Almost like a chocolate covered strawberry ( plus I did dip them in white chocolate on top of it all). You don’t have to add the red food coloring, but I thought it gave it a nice coloring.
The strawberry extract was pretty light on the flavor, so I ended up using about twice as much as I planned on. I’m not sure if this will vary by brand, so you might want to test the batter before adding any dry ingredients after you put in about half the amount and see if you’d like to add in more or not.
As far as my yoga goes, I met with a friend over the weekend and we both talked about the different things we went through for our training. We went to different places but saw a lot of common threads between the two programs. It really helped me to think about what I want to do with it and I think I’m going to look into creating an LLC and looking at placed to sub at over the weekend. It’s a bit nerve-wracking thinking of teaching a full hour class, but the only way to get better at it is to do it. Time for me to make the next move.
Strawberry Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours and 25 minutes, includes chill time
Makes: about 36 cookies
1 and 1/2 sticks of unsalted butter, room temperature 3/4 cups of brown sugar 1 package of vanilla instant pudding 2 eggs, room temperature 4 teaspoon of strawberry extract Couple of drops of red food coloring 1 teaspoon of baking soda 2 and 1/4 cups of white whole wheat flour 3/4 cups of mini chocolate chips 12 ounces of white chocolate
1) Preheat oven to 350º F. Line a cookie sheet with a silicone baking sheet or wax paper. 2) In a stand mixer, cream butter and sugar 3) Once the butter and sugar mixture is light and fluffy, slowly add in the pudding mix. The instant pudding mix is very light, so you'll want to be careful. If you use too high of a speed, it will fly everywhere. 4) Add eggs one at a time and beat in on medium speed. Add the strawberry extract and food coloring until well mixed. 5) Chill the dough in the fridge for at least 2 hours. It can even be chilled overnight. After the dough has chilled, stir the dough a bit to loosen it up. 6)Slowly add the dry ingredients to the stand mixer. I add about a cup at a time. Keep the speed on slow. If needed, take a spatula and scrape the sides of the bowl. 7) As soon as the flour and baking soda are incorporated into the mixture, fold in the chips. Mix just long enough that they are evenly distributed throughout the batter. 8) Using a spoon, drop the cookies on to the sheet. The cookie dough should be roughly an inch. Bake for 10 minutes. Cookies may look a little under done. This is perfectly fine, as they will continue to cook a bit as they cool. Wait a few minutes and then move cookies from the pan to a wire wrack to finish cooling. 9) When the cookies cool, melt the chocolate in 10 second intervals in the microwave stirring the chocolate each time. Once the chocolate is melted, dip half a cool cookie into the bowl, using a spoon to help coat the back if necessary. 10) Let the chocolate cool completely before eating.