Strawberry Shortcake Cookies
Servings: 1 dozen cookies
Chocolate chip cookies are every chef and assistant’s favorite here in our classes… until we started baking these up. We hope you love them as much as our food sourcing sorceress Eliza does! Be sure to use real white chocolate here and not easy-melt wafers.
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Ingredients
Vanilla Sandies
- 4 oz unsalted butter (112g) such as Straus Creamery’s 85%
- 2 Tbsps granulated sugar (24g)
- ½ tsp kosher salt
- ¼ tsp baking soda
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all-purpose flour (140g)
- ½ cup + 1 Tbsp powdered sugar (70g)
White Chocolate Strawberry Ganache
- 5 oz white chocolate* (140g)
- ⅓ cup heavy cream (65g)
- 1 oz unsalted butter (28g) at room temperature
- 2 oz freeze-dried strawberries (56g)
Instructions
Vanilla Sandies
- Preheat your oven to 350℉. Add remaining ingredients and beat until just combined.
- Cream the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment until light and creamed. Add the egg, vanilla and salt and mix until homogenous.
- Scoop into 2 Tbsp-sized mounds and place 2” apart on parchment-paper lined cookie sheets.
- Bake until just golden on the edges, about 9-12 minutes. Cool completely on cookie sheets.
White Chocolate Strawberry Ganache
- Melt the chocolate and cream together either over a double boiler or in a microwave. It’s important to do this slowly and fold with a spatula to ensure even warming. Remove from heat and stir until the chocolate has fully melted. Stir in the butter until it, too, has melted.
- Blitz the strawberries until they form a powder and place into a small bowl. Dip the half of each cookie into the white chocolate ganache, tapping out any excess chocolate, and then immediately into the strawberries. Place onto parchment paper to set.
Notes
*Most widely available white chocolate in the baking aisle has little to no actual cocoa butter in
it and is often replaced with waxy-feeling and terrible tasting palm kernel oil or other solids.
Cocoa butter makes up half of the cocoa bean and is press out to extract it’s melt-in-your-mouth
fat. It serves to make all good quality chocolates have a better mouthfeel and carries a lot of
aromas from the beans themselves. Look for chocolate, like TCHO’s, whose main ingredients in
their white chocolate are cocoa butter, sugar, some sort of additional fat and vanilla.
it and is often replaced with waxy-feeling and terrible tasting palm kernel oil or other solids.
Cocoa butter makes up half of the cocoa bean and is press out to extract it’s melt-in-your-mouth
fat. It serves to make all good quality chocolates have a better mouthfeel and carries a lot of
aromas from the beans themselves. Look for chocolate, like TCHO’s, whose main ingredients in
their white chocolate are cocoa butter, sugar, some sort of additional fat and vanilla.
