Chill the dough as instructed. DON’T SKIP THIS STEP. (Chilling the dough helps the flavours marinate and the sugar dissolve. Not properly chilling the dough as instructed can alter the flavour and texture of the cookie.
Roll the dough into balls.
Place in an airtight container or bag.
Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
Store in freezer for up to 3 months.
When ready to bake, preheat your oven and place balls on baking sheet.
Add 1-2 minutes to bake time as baking from frozen and enjoy!
Baking Tips
Don’t replace the freeze dried strawberries with fresh or frozen strawberries. They will add too much moisture to the cookie and ruin the texture.
When browning your butter, start whisking it once it starts to foam. Continue whisking as it starts to crackle and keep an eye on the colour. You’ll know it’s “ready” when it starts to smell nutty. However, if you feel daring, you can continue to brown it a little more to pull out the most flavour. This is my favourite way to make these cookies but you do have to be cautious not to burn the butter. To be on the safe side, once your butter is browned, pour it into a heatproof mixing bowl immediately.
I recommend chilling the batter for a minimum of at least 2 hours or your cookies will spread. For a thicker bakery style cookie, chill the batter overnight. For me, it depends on my mood if I do a shorter chill for a more buttery cookie or an overnight chill for a thicker cookie.
I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
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