Divine White Chocolate with Strawberries Chip Cookies

Divine Chocolate is the only Fairtrade chocolate company which is 45% owned by the farmers.  Lovingly grown under the rainforest canopy in Ghana, their cocoa beans are carefully fermented and dried by the farmers who co-own the company. Featured on Food Network, CNN and Oprah, Divine’s line of decadently delicious chocolate bars includes Milk Chocolate with Orange, 85% Dark Chocolate, White Chocolate with Strawberries and Dark Chocolate with Raspberries.

With so many varieties of chocolate and so many recipes out there, I decided to go simple and make chocolate chip cookies using Divine White Chocolate with strawberries using the recipe from

Let me say that the Divine White Chocolate with Strawberries Chip Cookies were a hit with my daughter, my best friend and me. Just delicious. I would have to say this is going to be my go to recipe for dessert brunch or housewarming cookie gift. And if you are looking for a special treat without having to bake, The Divine White Chocolate with Strawberries at only $3.99 a bar is a perfect little pick me up.

Ingredients

• 1 x 3.5 bar Divine White Chocolate Bar with Strawberries (Substitution option: Divine White Chocolate Bar)
• 9 tbsp unsalted butter, very soft
• 3/4 cup firm-packed soft light brown
• 1 extra large  egg
• 1 tsp vanilla extract
• 1 1/8 cup all purpose flour
• 1/2 tsp baking powder
• a generous pinch of salt
• 2 baking trays lined with non-stick baking parchment

Cooking Instructions: 

1. Heat the over to 180 C, 350 F, Gas 4
2. Break up or chop the chocolate into pieces the size of your little finger nail. Set aside until needed.
3. Put the soft butter, sugar, egg, vanilla, flour, baking powder and salt into the bowl of a food mixer.
4. Beat until thoroughly combined, scraping down the bowl once or twice. Stir in the chocolate pieces.
5. Take a heaped teaspoon of the mixture and put it onto the prepared tray, using another teaspoon to push the mixture off the spoon and into a rough mounds.
6. Repeat with the rest of the mixture, spacing the mounds well part to allow for spreading
7. Bake in the heated oven for about 15 minutes until a light golden brown. Remove the trays from the oven, leave to cool for a minute then carefully transfer the cookies to a wire rack and leave to cool completely. Store in an airtight container and eat within 4 days or freeze up to a month.

 For more dessert, cake, treat and cocktail recipes,  visit the Divine Chocolate USA website.

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