Strawberry and White Chocolate Chip Cookies Recipe 
Ingredients
For the Cookies:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1 cup white chocolate chips
Optional:
1 tablespoon cornstarch (for extra softness)
Instructions
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch (if using). Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Add the Strawberries and Chocolate
Gently fold in the diced strawberries and white chocolate chips. Be careful not to overmix, as the strawberries can release juice.
Step 3: Scoop and Bake
Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
Fresh Strawberries: Use firm strawberries to avoid excess moisture in the dough. Pat them dry with a paper towel before adding them to the batter.
Storage: Store cookies in an airtight container in the refrigerator for up to 3 days due to the fresh strawberries.
Freezing Dough: Scoop the dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Enjoy Your Strawberry and White Chocolate Chip Cookies! 
