Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs + 1 yolk
• 1 ½ tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 3 tsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ cup fresh strawberries, chopped
• 8 oz. Milk Chocolate Blossoms, chopped

Instructions:

1. In a large bowl, use electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy, about 4 to 5 minutes. Mix in eggs and yolk, then add vanilla extract.
2. In a small bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
3. Fold in chopped strawberries and Milk Chocolate Blossoms. If your strawberries are very ripe, toss them in 1-2 tbsp of flour first to prevent your dough from getting too wet.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on a lined baking sheet. Lightly press remaining chopped Chocolate Blossoms and strawberries into each ball of dough. Refrigerate dough for at least 2 hours or until thoroughly chilled.
5. Preheat oven to 350º and bake for 12-15 minutes or until lightly golden brown. Allow to rest on the baking sheet for at least 5 minutes before moving to a cooling rack.