I have started to redefine my blog by sharing about what I am exploring with my cooking or recipe. These Chocolate Chip Strawberry Cookies were an exploration into seeing what textural difference would occur from making them the regular way and making them gluten free. Unfortunately, I took the pictures only of the regular cookies because I had not yet translated my new blog idea into reality. I can share that the primary textural difference with a gluten free cookie is its consistency is a little more crumbly.
In a future series, I am going to make gluten free cookies and vary a few common gluten free ingredients to see how it affects the end product. In this gluten version, I wanted to get a nice big cookie. Not big in size but big in density. I like a cookie that you can really bite into. I actual freeze my cookies to eat them, not to preserve them. Do any of you freeze your cookies too? The two tricks to making a dense cookie is to chill the dough and use an ice cream scooper to form a nice solid ball before baking. The cookie balls are formed first. Then, I put them in the fridge for a good 30 minutes.
A couple of other unique modifications or additions in this Chocolate Chip Strawberry Cookies recipe is I substituted plain Greek fat free yogurt, and I used Grandma’s famous strawberry jelly. It is famous in our family. To this day, grandma is still making this jelly and you can find jars of it in most of her children’s houses and in my kid’s places as well.
The cast of characters.
The strawberry sauce.
The strawberry sauce topped, and then, mixed into the dough.
The scooped out cookies on the baking tray prior to going into the fridge and baking.
The Chocolate Chip Strawberry Cookies plated.
Chocolate Chip Strawberry Cookies
Exploring textures in cookies in these Chocolate Chip Strawberry Cookies with the addition of jelly in the dough and chilling the dough before baking.
- 2 1/2 Cups All-Purpose Flour
- 1/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/4 Tsp Cream of Tartar
- 1/2 Cup Butter room temperature
- 1/4 Cup Fat-Free Greek Yogurt
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Whole Egg
- 1 Whole Yolk
- 1/4 Tsp Salt
- 1 Tsp Vanilla
- 4 Tbsp Strawberry Jam
- 3/4 Cups White Chocolate Chips
- 3/4 Cups Chocolate Chips
Cream the butter and sugars until light and fluffy. Add egg and vanilla. Add yogurt. Mix well. Add dry ingredients and mix. Add chocolate chips.
In a heat proof bowl, melt 1/4 cup of white chocolate chips. Once melted, add strawberry jam to the mixture and mix well. Add the strawberry sauce to the dough. Just mix into the dough very lightly.
Using a small ice cream scoop, drop tight balls onto a cookie sheet. Place in a 350° oven for 8-10 minutes.
Serve and enjoy!