These no-chill cookies are thick, chewy, and overflowing with white chocolate chunks and bright strawberry flavor. Ready in about 30 minutes from start to finish, they quickly become a favorite. Instead of fresh or freeze-dried strawberries, this recipe uses sweetened dried strawberries, which concentrate the flavor and hold up well in the dough. Look for them near other dried fruits at the grocery store. Recipe yields about 20 large cookies.
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The secret to thick, chewy cookies without chilling
This recipe is approachable for beginner bakers. The main trick to achieving thick, chewy cookies without chilling the dough is to start with cold butter straight from the refrigerator. Cold butter melts more slowly in the oven, which limits spreading and keeps cookies tall.
Balance is also important: the ratio of flour to fat and mix-ins is tuned to produce a soft, chewy interior with enough structure to handle the mix-ins. A blend of all-purpose and cake flour gives tenderness without falling apart—cake flour lowers protein for a softer crumb, while some all-purpose flour adds needed structure.
Adding an extra egg yolk boosts richness and chewiness. The yolk adds fat and helps the cookie stay moist and tender when baked.
Getting the mix-ins right
White chocolate
White chocolate chips often contain stabilizers that help them keep their shape in the oven, so they don’t melt into soft pools. For glossy, melty pockets of white chocolate, use chopped white chocolate chunks or chop a white baking bar (brands like Ghirardelli or Lindt work well). Roughly chop the chocolate and be sure to sweep the small shavings from the cutting board into the dough along with the larger chunks.
If you like a pretty presentation, reserve a few chunks to press onto the tops of the cookies partway through baking. Adding them at the halfway point reduces the chance the white chocolate will brown or scorch.
Dried strawberries
Dried strawberries are the best choice here because they are sweetened and pack concentrated strawberry flavor without adding extra moisture to the dough. Fresh strawberries contain variable water content and sweetness, which can make the dough wetter and the final cookie inconsistent. Freeze-dried strawberries are an option but can change texture when baked.
Roughly chop the dried strawberries so you get varied pieces throughout the cookie. Like the white chocolate, pressing a few extra chopped dried strawberries on top before finishing the bake adds flavor and a decorative touch.
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How to make strawberry and white chocolate cookies
FOR BAKING TOOLS USED FOR THIS RECIPE, SEE THE AUTHOR’S BAKING RESOURCES PAGE.
How to store these cookies so they stay fresh
Once cooled, store the cookies in an airtight container or cookie jar at room temperature for up to one week. For a warm, melty bite, heat an individual cookie in the microwave for about 30 seconds at 50% power.
To freeze baked cookies, cool completely, arrange in a single layer on a baking sheet, and freeze for at least an hour. Transfer frozen cookies to a freezer-safe bag for up to three months. Thaw at room temperature and warm briefly in the microwave or in a 350°F oven for a few minutes.
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Thick & Chewy Strawberry and White Chocolate Cookies (no chill)
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Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped white chocolate baking bar or white chocolate chunks (plus extra for tops)
- 1 cup chopped dried strawberries (plus extra for tops)
Instructions
- Preheat oven to 400°F (use convection if available). Line two baking sheets with parchment and set aside.
- In the mixer bowl with the paddle attachment (or using a hand mixer), combine cubed cold butter, brown sugar, and granulated sugar.
- Start mixing on low for a few seconds, then increase to medium-high and beat 3–4 minutes until fluffy and the mixture sticks to the sides of the bowl. Scrape the sides and bottom as needed.
- With mixer on low, add the egg, egg yolk, and vanilla. Mix on medium about 60 seconds until well combined, scraping the bowl as needed.
- Turn the mixer off and add both flours, baking powder, baking soda, and salt. Turn mixer on low and mix just until combined; do not overmix.
- Fold in chopped white chocolate and chopped dried strawberries on low until evenly distributed. If needed, knead the dough briefly by hand to fully incorporate mix-ins.
- Portion dough into roughly 2-ounce balls with a large scoop and place about 2 inches apart on prepared sheets (about 8 per tray).
- Bake 4–5 minutes for convection ovens (7–8 minutes for conventional). Remove trays, press extra white chocolate and dried strawberry pieces into the tops of the cookies, rotate the trays, then return to the oven and bake another 4–5 minutes (convection) or 7–8 minutes (conventional) until edges are golden and tops are no longer shiny. Optional: use a round cutter to nudge hot edges inward for perfectly round cookies.
- Allow cookies to cool 15–20 minutes on the hot trays, then transfer to wire racks to cool completely.
Notes
- To freeze unbaked cookie dough: scoop dough into balls, freeze in a single layer on a baking sheet for at least an hour, then transfer to a freezer-safe bag for up to 3 months. Thaw to room temperature before baking, or bake from frozen, adding 2–3 minutes to the bake time.
- To store baked cookies: cool completely and keep in an airtight container at room temperature for up to one week. Warm individual cookies in the microwave for 30 seconds at 50% power for a soft, just-baked taste.
- To freeze baked cookies: freeze in a single layer on a baking sheet for at least an hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and warm briefly before serving if desired.