please visit the fill post for more details and photos: https://www.bakeat350.net/2018/01/strawberry-cocoa-nib-chocolate-chip-cookies.html
Strawberry Cocoa Nib Chocolate Chip Cookies
{from bakeat350.net; makes 30-36, depending on how much dough you sample}
9 ounces bread flour
8 ounces cake flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 1/4 cups unsalted butter, cut into chunks
10 ounces light brown sugar
8 ounces granulated sugar
2 eggs
2 teaspoons vanilla extract
3/4 teaspoon almond extract
16 ounces bittersweet chocolate chips
1/2 cup cocoa nibs
3/4 cup coarsely chopped freeze-dried strawberries
Sift the flours, baking powder, baking soda, and salt together. Set aside.
Cream the butter and sugars together for several minutes until fluffy and combined. Beat in the eggs, scraping down the bowl as needed. Beat in the vanilla and almond extracts.
On low speed, mix in the flour in two additions. Scrape the bottom and sides of the bowl as needed.
Stir in the chocolate chips and nibs. Cover with plastic wrap and refrigerate for 36 hours.
After 36 hours, take the dough out of the refrigerator and let sit at room temperature for an hour. Meanwhile, preheat oven to 350 and line two cookie sheets with parchment.
After about an hour, use a large spoon to break up the cookie dough, making sure to get all the way to the bottom of the bowl. This will take some elbow grease as the dough is pretty solid. Once the dough is broken up, stir in the strawberries.
Use a 3-tablespoon cookie scoop to portion the dough onto the sheets, leaving at least 2 inches between each cookie. Bake for 15 minutes. The cookies may appear slightly underdone in the very center. They'll continue to cook on the sheet. Let sit on the cookie sheet for 3 minutes, then remove to a cooling rack to cool.
