Brown Butter Strawberry & Cheesecake Chunks Cookies

Ingredients

• 140 g Unsalted butter (browned and cooled)
• 90 g Light brown sugar (packed)
• 55 g Granulated sugar
• 1 Egg (large)
• 1 tsp Vanilla extract
• 195 g All-purpose flour
• 8 g Cornstarch
• 0.5 tsp Baking soda
• 0.25 tsp Baking powder
• 0.5 tsp Salt
• Frozen strawberry cheesecake chunks (chopped into bite-sized pieces)

Steps

1. 1

   Place the unsalted butter in a small saucepan over medium heat. Melt the butter, then continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Immediately remove from heat and pour into a large mixing bowl to cool slightly.

2. 2

   Add the light brown sugar and granulated sugar to the browned butter. Whisk together until well combined and the mixture looks like wet sand.

3. 3

   Add the large egg and vanilla extract to the butter and sugar mixture. Whisk vigorously for 1-2 minutes until the mixture lightens in color and becomes smooth.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.

5. 5

   Fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain.

6. 6

   Gently fold in the frozen strawberry cheesecake chunks. Do not overmix, or the cheesecake will smear and the dough will become too soft.

7. 7

   Scoop the dough into large balls (bakery-style) and place on a tray. Chill the dough in the refrigerator for at least 30 minutes to prevent excessive spreading.

8. 8

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

9. 9

   Arrange the chilled cookie dough balls on the prepared baking sheet, spacing them at least 2 inches apart.

10. 10

    Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to firm up as they cool.

11. 11

    Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Using frozen cheesecake chunks is essential so they maintain their shape and texture during mixing and baking. You can use store-bought frozen cheesecake or freeze leftovers of a homemade one.

Nutrition per serving

• dessert
• cookies
• strawberry
• cheesecake
• baking
• brown butter
• summer