Step 1
Line two large baking sheets with parchment paper.
Step 2
Dice strawberries and spread on a paper towel-lined plate. Blot dry. Set aside with a layer of paper towel over the strawberries to allow any extra moisture to be absorbed.
Step 3
In a bowl, whisk together 1¼ cup (156 grams) of the all-purpose flour, bread flour, baking powder, baking soda, and salt until thoroughly mixed.
Step 4
In the bowl of a stand mixer with the paddle attachment, or a large bowl using a hand mixer, add the melted and cooled butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 2 minutes.
Step 5
Add the egg, vanilla extract, and lemon zest; mix until fully incorporated into the batter.
Step 6
Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 1 minute.
Step 7
At low speed, add the chopped ruby chocolate and white chocolate until evenly distributed throughout the dough.
Step 8
In a small bowl, toss the strawberries that have been blotted dry with the remaining two tablespoons of flour (16 g) until evenly coated. With a rubber spatula, gently fold the strawberries (and any flour that did not coat the strawberries) into the dough.
Step 9
Cover and place into the fridge to chill and allow the dough to rest; 1 hour.
Step 10
Preheat oven to 350°F (177°C).
Step 11
With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets. Roll the dough into balls. The dough will be quite sticky.
Step 12
Gently flatten the cookies to ½-inch thick with the bottom of a flat-bottomed glass that has been dipped in flour. Return cookies to the fridge to chill; at least 15 minutes.
Step 13
Place into the preheated oven and bake for 10 to 12 minutes or until the edges are golden brown.
Step 14
Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely. Store in an airtight container at room temperature for up to a day, but best kept in the fridge for up to one week.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If ruby chocolate cannot be found, additional chopped white chocolate may be substituted. Alternatively, milk or dark chocolate can be substituted for either the ruby chocolate or white chocolate, or you could use all ruby chocolate if desired.
*Lime or orange zest can be substituted for the lemon zest.
*If using frozen strawberries, defrost berries over a strainer and blot excess moisture.
*Halved raspberries, blackberries, or blueberries can be substituted for fresh strawberries. Ensure that berries are blotted dry before adding.
*If bread flour is unavailable, all-purpose flour can be used successfully; however, note that cookies will be less chewy. Alternatively, a bread flour substitute can be made by measuring out 1 cup of all-purpose flour and adding 1 teaspoon of vital wheat gluten to the flour. Whisk well before proceeding with the recipe.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow, though note the colour of the cookies will be darker, and the resulting flavour will have more distinct caramel undertones.
*Baked cookies can be frozen for up to 1 month. Cookies should be completely cooled. Place in a single layer on a parchment lined baking sheet into the freezer; 1 hour. Place frozen cookies in an airtight container or into freezer-safe bags. Remove any air from the bags. Label and date the containers or bags.
