Strawberry White Chocolate Chip Cookie Recipe

Preheat the oven to 350F (177C) convection and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
56 grams salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
132 grams light brown sugar packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.
120 grams all purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 tsp baking powder
Fold in the chopped strawberries and white chocolate, just until they're evenly dispersed.
1/2 oz freeze dried strawberries finely chopped, 113 grams white chocolate chips or chopped white chocolate bar
Split cookie dough into 7 small cookies, about 2 ounces each, placing four per cookie sheet. Bake one sheet on the middle rack for 10-12 minutes, just until the edges are starting to brown and the center is puffed.
Remove them from the oven, give the pan a quick tap on the counter and use a biscuit cutter to scoot the cookies to make them round.
Sprinkle with sea salt flakes and freeze dried strawberry chunks and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
pinch sea salt flakes