Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together flour, baking soda, and salt.
Step 3: In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the egg and vanilla extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Gently fold in the diced strawberries and white chocolate chips.
Step 7: Scoop portions of dough onto the prepared baking sheet, spacing them apart.
Step 8: Bake for 10–12 minutes until edges are lightly golden and centers are soft.
Step 9: Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack.
Storage and Reheating Tips
Store cookies in an airtight container in the refrigerator for up to 3 days due to the fresh fruit.
Bring to room temperature before serving for best flavor and texture.
Reheat briefly in the microwave for a warm, soft cookie.
Freezing is not recommended with fresh strawberries, but dough without fruit can be frozen.
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