Ingredients

• 2 cups plain flour
• 1/2 cup bread flour
• 1tbsp cornflour
• 1 and 1/2tsp bicarbonate of soda
• Pinch of salt
• 1 cup White Chocolate chunks/chips
• 1 cup diced, baked strawberries (not Freeze dried - I used Urban Fruit)
• 1 and 3/4 sticks (200g) unsalted butter, at room temp
• 3/4 cup caster sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1tsp vanilla extract

Instructions

1. No need to preheat the oven yet, this dough needs to chill.
2. Place the flours, bicarb and salt into a medium sized bowl. Add in the chocolate chunks and diced strawberries and stir until the chocolate and strawberries are coated.
3. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
4. Add in the eggs and vanilla, scraping sides as necessary, and mix on med-high speed until well combined and smooth.
5. Add in the flour mix and mix on low until a dough forms.
6. Place the dough into a medium sized bowl and cover with cling film. Place in the fridge for 6 hours, but overnight if possible.
7. Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays. Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten ever so slightly with your hands, so they don't roll off the tray!
8. Place in the oven for 8-11 minutes, until lightly browned in the middle and still soft and slightly under baked in the middle.
9. Leave to cool completely on the trays. Once cooled, cookies will keep in an airtight container, at room temperature, for 5 days.