Our chocolate strawberry cookies are crispy around the edges with a deliciously chewy center! Made with dark chocolate and freeze dried strawberries, these homemade cookies are simply irresistible!
These fresh little cookies are a spring variation on the chocolate chip marzipan cookies that I like to whip up around christmas time. The chopped freeze dried strawberries add bursts of sweet tartness to the rich, buttery cookies and are the perfect complement to the dark chocolate chunks!
baking with freeze dried strawberries
I love adding fresh fruit to my bakes, but it can be tricky to work around their moisture content. And while dried fruits are a good option for certain recipes, they tend to be more chewy and dense. Freeze dried fruits, on the other hand, have a light and airy texture which makes them a great mix-in for a lot of bakes!
Freeze dried strawberries especially are an incredibly versatile staple in our kitchen. We crush them into powder to use in macarons and buttercreams and coarsely chop them when we want to add them directly to batter or dough. They also make a wonderfully crispy garnish for smoothies and yogurt bowls! In this cookie recipe, the freeze dried strawberries provide a sweet, yet tart flavor and their crispy texture becomes softer during baking — slightly chewy bursts of strawberry goodness in every bite!
If you’re in the States, I’ve had luck finding freeze dried fruits at both Trader Joe’s and Target, but they’re also readily available online.
chocolate strawberry cookies
To make these cookies, start by creaming the softened butter with the granulated and brown sugar. Add the rest of the wet ingredients (eggs and vanilla) and then mix in the dry ingredients (flour, baking soda and salt). Now just fold in your chopped dark chocolate and freeze dried strawberries and your cookie dough is ready!
Before baking, let your cookie dough sit at room temperature for 30 minutes to give the mixture a chance to hydrate so that your cookies will bake more evenly. Then you can use a cookie scoop (or a spoon) to portion the dough into balls using about two tablespoons of dough each. There’s no need to flatten them — they’ll spread out as they cook! And remember to place them about 2 inches (5 cm) apart so that they have room to spread.
They only need about 10-11 minutes at 350 F (180 C) to become golden brown, but if you want them a little crispier you can give them an extra minute or two. Let them cool for 10 minutes on the baking sheet and then remove to a wire rack to cool completely!
troubleshooting chocolate chip cookies
I like my chocolate chip cookies to be relatively flat with crispy edges and slightly chewy centers. If you’re having trouble getting this texture, it could be caused by one of several problems:
- The most common reason for cookies that don’t spread is over-measuring the flour. This is more likely to happen if you’re using measuring cups instead of a kitchen scale. Make sure you’re spooning the dough into your measuring cups as opposed to dipping the cups straight into the flour container. The dipping method usually results in more compact, packed flour which can be much more than the amount intended.
- Another reason your cookies aren’t spreading enough might be if the batter is too cold. Make sure to rest your cookies at room temperature. And if you do need to put them in the refrigerator to bake later, let them come to room temperature again before placing them in the oven.
For more delicious cookies, check out these recipes:
- german chocolate cookies
- pryaniki | russian honey spice cookies
- orange shortbread cookies + earl grey glaze
- chocolate chip marzipan cookies
- butter 1 c (230 g)
- brown sugar ¾ c (150 g)
- granulated sugar ½ c (100 g)
- eggs 2 large
- vanilla extract 1 tsp
- flour 2 ¼ c (270 g)
- (spooned and leveled*)
- baking soda 1 tsp
- salt ½ tsp
- dark chocolate 1.5 c (200 g)
- freeze dried strawberries 1.5 c (25 g)
- Coarsely chop the dark chocolate and freeze dried strawberries.
- Beat the softened butter with the granulated sugar and brown sugar until combined.
- Add the eggs and vanilla extract and continue beating until fully incorporated.
- In a separate bowl combine the flour, baking soda and salt.
- Gradually add the flour mixture to the wet mixture and stir until combined.
- Fold in the chocolate chunks and chopped freeze dried strawberries.
- Let the dough sit for 30 minutes at room temperature.
- Preheat the oven to 350 F (180 C) and line several baking sheets with parchment paper.
- Using a cookie scoop or spoon, portion the dough out into balls (approximately two tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
- Bake for 10-11 minutes or until golden brown around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.
- Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the look and taste of your cookies. To get a more accurate measurement, use a spoon to scoop flour into the measuring cup until it's completely full. Then run the back of a knife over the cup to gently scrape off any excess.
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