- 340 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 230 g butter
- 300 g brown sugar
- 200 g pureed fresh strawberries
- 2 tsp vanilla extract
- 120 g sourdough starter (active or discard, hydrated)
- 3/4 cup cream cheese, frozen and crumbled
- 1 cup white chocolate chips
- 1/3 cup dark chocolate chips
- Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.
- Once the butter has cooled completely but is still liquid, to a large bowl add brown sugar, vanilla extract, and browned butter.
- Combine with a whisk or hand mixer until even.
- In a separate bowl, combine the sourdough starter with the pureed fresh strawberries. Then add the mixture to the butter and sugar mixture and combine fully.
- Fold the combined dry ingredients into the butter mixture.
- Add your chocolate chips and cream cheese bits and fold in.
- Place the dough in the fridge for at least 2 hours or refrigerate overnight.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
Bake for 12 to 15 minutes.
- Remove the cookies and let them sit on the cookie sheet until they are completely cool.
