One of the ~lovely~ perks about attending a university on the quarter system is how much time you have to learn all the material covered in your classes! Before college, I would have never thought 10 weeks can go by so quickly. Last Friday marked the beginning of my second round of midterms this quarter and so I thought it would be a nice little study break and de-stresser to bake some cookies.
A while back I was looking around in the baking section at my local Safeway when I found McCormick's new 'Baking Flavors'. They aren't supposed to be "extracts" but rather, "flavor enhancers". I thought it would be something cool to try out so I got one in strawberry and another in lemon.
For these cookies, I wanted to try something sweet and delicate and so I decided to pair up the strawberry flavoring with some white chocolate chips. Plus, the pink and white combination looks super cute. (◡‿◡✿) I adapted one of my favorite cookie recipes to make these scrumptious treats. This recipe makes for really soft and chewy cookies that are just addicting. No kidding. Be sure to give it a try!
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adapted from: http://bakingbites.com/2010/12/white-chocolate-cranberry-cookies/
Ingredients
2 c flour
1 tsp baking soda
1/4 tsp salt
3/4 c butter, room temperature
1 c sugar
1 egg, room temperature
2 oz white chocolate - melted
1/2 tsp vanilla extract
1 tbsp strawberry flavoring
1/2 tsp red food coloring
1 c white chocolate chips
1. Preheat the oven to 325°F. Line your baking sheets with parchment or baking paper.
2. Sift together the flour, baking soda, and salt.
3. Cream the butter and sugar together until pale and fluffy. It should almost look like frosting.
4. Gradually beat in the egg. Add in the melted white chocolate, vanilla, strawberry flavoring, and food coloring. You can change the amount of food coloring to get the color you want.
5. Mix in the flour mixture in thirds. Combine until all the dry ingredients are incorporated in. Then add in the white chocolate chips.
6. Shape the dough into 1 1/2 in diameter balls and place them onto your lined baking sheets. Be sure to leave about 2 in spaces in between the dough balls to allow room for spreading.
7. Lightly press on the dough balls to flatten the top. Bake for 10-15 minutes. Time will vary depending on your oven.
8. Let the cookies cool completely.
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