Strawberry and White Chocolate Cookies

I'm a big lover of cookies and biscuits - smaller than a slice of cake (perfect as a "oh go on then" little treat) and just the right size to be dunked in a cup of tea so it's no surprise that as soon as the postie delivered this months Cake decorating heaven magazine that I was in the kitchen baking the copycat Millie's Cookie recipe. 
I have to admit I have a habit of straying from a recipe (I call it adventurous and experimental baking..) and on this occasion substituted the tsp of vanilla extract for 10 drops of Strawberry Extract and added a mix of white as well as milk chocolate chips. 
The size of the cookies you produce is dependent on the size you choose to roll each piece of dough; I tried my best to stick to "walnut sizes" and managed to produce enough cookies to open my own cookie shop, so unless you are preparing to feed the 5000 you could freeze half of your cookie dough (or make super sized giant cookies that definitely won't fit in a cup of tea!).

Recipe:
Ingredients:
125g unsalted butter
115g soft brown sugar
110g white caster sugar
1 medium egg
10 drops of Strawberry Extract
220g Self-Raising flour
200g white and milk chocolate chips

How to:

1. Pre-heat your oven to 170 degrees (celsius, fan oven) and line two baking trays
2. Cream together butter and both sugars until pale and fluffy. Add your egg and strawberry extract then mix.
3. Sift your flour before adding to your egg mixture, mixing to form a soft dough, then stir in your chocolate chips.
4. Take walnut sized pieces and roll into balls. Place these on your baking tray but leave enough space between balls as they spread during baking (I did 3 trays of 12 balls of dough). 
5. Place in the oven for 7 minutes for gooey cookies and 10 minutes for crunchy. 
6. Attempt to leave cookies to cool before eating!

I baked my cookies for roughly 8 minutes as I like them to be a little crisp on the outside but still gooey in the middle. If you like yours to be particularly crunchy I recommend you bake for a little longer.

Recipe adapted from Cake Decorating Heaven Magazine July/August 2018.