Brown Butter Strawberry & Cheesecake Chunks Cookies

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.

   Start 1-minute timer
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.

   Start 30-minute timer
8. 8

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). 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.

    Start 10-minute timer
11. 11

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

    Start 10-minute timer