Ingredients:

1 cup unsalted butter, softened

1 cup brown sugar (213 g)

½ cup granulated sugar (100 g)

2 large eggs

2 tsp vanilla extract

1½ cups cake flour (180 g)

1½ cups bread flour (180 g)

1 tbsp cornstarch

1 tsp baking soda

1 tsp salt

6 cups semi-sweet chocolate chips, divided (reserve 2 cups for topping)

½ tsp coarse sea salt, for garnish

Instructions:

Preheat oven to 400°F (204°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla.

In a separate bowl, whisk together cake flour, bread flour, cornstarch, baking soda, and salt.

Gradually add dry ingredients to wet ingredients until combined.

Fold in 4 cups of chocolate chips.

Scoop large dough balls (about 5–7 oz each) and place on prepared baking sheets.

Chill dough for 30 minutes, if desired, for thicker cookies.

Press reserved chocolate chips onto the tops of each cookie before baking.

Bake for 10–14 minutes, until edges are golden and centers are just set.

Sprinkle with coarse sea salt while warm.

🍓 Strawberry Crunch Cookie

A thick, bakery-style cookie packed with strawberries, white chocolate, and crushed Oreos. Soft, buttery, and full of that nostalgic strawberry shortcake ice cream flavor.

Wet Ingredients

1 cup + 1 tbsp cold unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 egg yolks, room temperature
2 tsp vanilla extract
1 tsp strawberry extract
2 oz freeze-dried strawberries, finely crushed into powder
(These give the dough a beautiful natural pink hue, but you can add food coloring if you’d like a deeper shade.)

Dry Ingredients

4 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking soda
½ tbsp baking powder
1 tsp salt

Mix-Ins

2½ cups white chocolate chips (reserve ½ cup for topping)
1½ cups crushed Oreos (Golden or Strawberry Oreos work best)

Strawberry Crunch Topping

½ cup melted butter
About 15 Golden Oreos, crushed
1 package strawberry Jell-O mix
For a dye-free version, use the Aldi brand strawberry gelatin mix.

Combine crushed Oreos, Jell-O mix, and melted butter until crumbly. Spread on a parchment-lined baking sheet and bake at 350°F for 7–8 minutes, just until set. Let cool completely before using.

Instructions

Preheat oven to 375°F and line baking sheets with parchment paper.
Cream together butter, brown sugar, and granulated sugar until combined but still thick — not whipped.
Add eggs, egg yolks, vanilla, strawberry extract, and crushed freeze-dried strawberries. Mix until smooth.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually mix dry ingredients into wet until a soft dough forms.
Fold in white chocolate chips and crushed Oreos, reserving some chips for topping.
Scoop large dough balls (about 4–5 oz) and chill for 20–30 minutes.
Bake for 10–13 minutes, until edges are lightly golden and centers look slightly underbaked.
Immediately press extra white chocolate chips on top and sprinkle with strawberry crunch topping.
Let cookies cool completely before serving.

Wet Ingredients

4 oz cream cheese, softened well
¾ cup unsalted butter, softened well
1 large egg, room temperature
½ tbsp vanilla extract
1 tsp almond extract (optional but highly recommended — if you can get pure almond emulsion, it’s even better than extract!)
¾ cup granulated sugar
¼ cup light brown sugar

Dry Ingredients

2¼ cups all-purpose flour
½ tbsp cornstarch
1 tsp baking soda
½ tsp salt

Mix-Ins

1½ cups white chocolate chips
¾ cup sprinkles (you can use a dye-free version! There are several great brands on Amazon, or try Watkins — all of their sprinkles are dye-free.)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream together cream cheese, butter, granulated sugar, and brown sugar until smooth and fluffy.

Add the egg, vanilla, and almond extract (or emulsion). Mix until fully combined.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.

Fold in white chocolate chips and sprinkles.

Scoop dough balls (about 3–4 oz for bakery-style cookies). Chill for 20–30 minutes for best texture.

Bake for 10–12 minutes, until edges are set and centers are soft.

Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.

Helpful Tips

To prevent sprinkles from bleeding into the dough, place them in the freezer for 30 minutes before mixing them in and baking.
For the best flavor, use almond emulsion instead of extract if available — it gives a stronger, smoother almond note.