Description
Soft and chewy spring inspired cookies with fresh rhubarb, strawberries, and white chocolate chunks.
Ingredients
Units
Scale
- 1 1/2 cups unbleached, all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons corn starch
- 1/2 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/4 cup white sugar
- 1 tablespoon lemon zest
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup strawberries, halved and sliced
- 1/2 cup rhuharb, halved and thinly sliced
- 1 cup white chocolate chunks
Instructions
- Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- In a medium bowl, mix together flour, baking soda, sea salt, and corn starch until completely combined.
- In a large bowl, cream together butter and sugars. Add the lemon, zest, egg and extracts and whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in white chocolate chunks, strawberry and rhubarb.
- Cover the bowl with plastic wrap and chill dough for 30 minutes.
- After chilling, scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Bake 10-15 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
- Let pan cool on a wire rack for 5 minutes.
- Prep Time: 40 minutes
- Cook Time: 15 minutes