Strawberry Stuffed Chocolate Chip Cinnamon Cookies
Try this Strawberry stuffed Chocolate Chip Cinnamon Cookies recipe
Try this Strawberry stuffed Chocolate Chip Cinnamon Cookies recipe
- Carbohydrate 1003.93296691791 g
- Cholesterol 985.9 mg
- Fat 446.352373397257 g
- Fiber 18.3662668798884 g
- Protein 23.5726000089625 g
- Saturated Fat 279.309953371148 g
- Serving Size 1 1 recipe (1896g)
- Sodium 1666.13333335907 mg
- Sugar 985.566700038025 g
- Trans Fat 29.3208153361502 g
- Calories 7816 calories
Step-by-step
- Heat oven to 350 degrees.
- In a large bowl (or using your stand mixer) combine butter, white sugar, and brown sugar, and beat with an electric mixer until creamy and fluffy.
- Slowly add the eggs, and vanilla, and continue to mix until combined.
- In a separate bowl combine the flour, cinnamon, salt, and baking soda.
- Slowly add the dry flour ingredients to the wet ingredients, still beating until the cookie dough forms.
- Add the chocolate chips and fold them into the dough.
- Take a small amount of cookie dough and place it in one hand, top with a fresh strawberry, and then top with another small amount of cookie dough.
- Using your hands, carefully cup around the cookie dough to enclose the strawberry, pinching the sides as you go.
- Bake for 11-12 minutes or until the cookies is done to your liking.
- Let cool on the cookie sheet for 3 minutes before removing to a wire rack to cool completely.
- These are very large cookies, enjoy!
Substituting frozen berries for fresh fruit introduces excess moisture into the dough matrix, dissolving the granulated and brown sugars prematurely and causing the cookies to spread too thinly on the baking sheet. Fresh strawberries contain less free liquid, helping the structure hold during baking.
Creaming softened butter at room temperature with white and brown sugars creates microscopic air pockets. These pockets expand when heated by the oven at 350 degrees Fahrenheit, lifting the heavy dough alongside the leavening action of baking soda. Brown sugar provides acidity that reacts with the sodium bicarbonate for proper rise, while adding molasses notes that contrast with the tartness of the fruit.
Enclosing the fruit completely within the dough prevents the high sugar content of the strawberry juices from burning against the hot pan surface. Cool the baked batches directly on the metal sheet for three minutes to allow the interior starches to set before transferring them to a wire rack.
Day-old storage requires an airtight container kept at room temperature. Moisture from the fresh strawberries will slowly migrate into the surrounding crumb over twenty-four hours, softening the texture significantly by the second day.
