Method

• Preheat the oven to 180℃. Line a baking sheet with parchment paper.
• Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
• To the brown butter, mix in the remaining 1 stick butter, the brown sugar, granulated sugar, eggs, and vanilla, beating until combined. Add the flour, malted milk powder, baking soda, and salt. Gently fold in the white chocolate and strawberries. Then very lightly swirl in the jam.
• Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate and bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
• Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Take a big scoop of vanilla or strawberry gelato place it in between 2 cookies, layer in tin slices of fresh strawberries and make a cookie sandwich. To go a little extra.... drizzle a little white chocolate over the top and a tiny sprinkle of the freeze dried strawberry on top.
• NOTE: Photo Credit: This beautiful image is from Bites by Bianca, a gorgeous food stylist, photographer and recipe creator. It is just for visual context for you for the moment.