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Strawberry and White Chocolate Cookies

My perfect cookie base with a Summery twist. Soft and chewy cookies packed with strawberries and white chocolate.
Prep Time 6 hours 15 minutes
Cook Time 8 minutes
Total Time 6 hours 23 minutes
Servings 30


  • 2 cups plain flour
  • 1/2 cup bread flour
  • 1 tbsp cornflour
  • 1 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 1 cup White Chocolate chunks/chips
  • 1 cup diced, baked strawberries (not Freeze dried - I used Urban Fruit)
  • 1 3/4 sticks (200g) unsalted butter, at room temp
  • 3/4 cup caster sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract


  • No need to preheat the oven yet, this dough needs to chill.
  • Place the flours, bicarb and salt into a medium sized bowl. Add in the chocolate chunks and diced strawberries and stir until the chocolate and strawberries are coated.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
  • Add in the eggs and vanilla, scraping sides as necessary, and mix on med-high speed until well combined and smooth.
  • Add in the flour mix and mix on low until a dough forms.
  • Place the dough into a medium sized bowl and cover with cling film. Place in the fridge for 6 hours, but overnight if possible.
  • Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays. Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten ever so slightly with your hands, so they don't roll off the tray!
  • Place in the oven for 8-11 minutes, until lightly browned in the middle and still soft and slightly under baked in the middle.
  • Leave to cool completely on the trays. Once cooled, cookies will keep in an airtight container, at room temperature, for 5 days.


Recipe by Annie of Annie's Noms