Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1½ tablespoons vanilla bean paste
½ cup white chocolate chips
¼ cup strawberry preserves
Tools Needed
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Bake with Me
Preparation
In a large bowl, combine flour, baking soda, baking powder, and salt. Mix well.
Add sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-high speed until light and fluffy.
Add the egg and vanilla to the stand mixer. Mix again until fluffy. Scrape down the sides of the bowl.
Slowly add the dry ingredients into the stand mixer, about â…“ at a time, until the cookie dough forms.Â
Add the white chocolate chips and mix again until combined. Then, add the strawberry preserves. Gently fold-in the preserves until they are swirled into the dough, but not fully combined.
Use a medium cookie scoop, 2 inches in diameter, and scoop the cookie dough onto a baking tray that has been lined with parchment paper. Space the cookies 2-inches apart.
Chill the cookies in the refrigerator for 45 minutes. Meanwhile, preheat the oven to 350℉.Â
Once the cookies have chilled, bake the trays in the preheated oven, one at a time, for 12-15 minutes, or until the edges are just starting to brown and the tops are set. Continue chilling the other tray(s) until ready for baking.
Allow the cookies to cool completely on the baking tray. Enjoy!